Cheesy Beer Brats with Fried Pickles are layered with amazing flavor! Simmered in a buttery beer stock and finished on the grill, topped with cheesy beer sauce, sauerkraut, and Sriracha ketchup. A mouthwatering and mind blowing combination!
“One if by land, two if by sea, and THREE if by plane!”
Our friends are coming! Our friends are coming!
Yes, it’s true – three of our favorite people on the planet are coming to visit us in Boston for Labor Day!
I must tell you I’m beyond excited to have our dear friends in town this weekend. At this point in life, they’re really more like family.
We’ve been friends since before both of us got married, over 20 years and counting. We’ve vacationed together every year, we’ve seen each other through the loss of jobs and loved ones. We’ve celebrated weddings, anniversaries, births, birthdays, and too many holidays to count.
No matter the location, being with them is like going home.
As long as the weather cooperates we’ve got lots fun things planned for this holiday weekend.
- A trip to our favorite swimming hole in MA… Crane Beach.
- A whale-watching tour, as long as we can sedate little E (one of their sweet cherub babies who thinks she doesn’t like boats. She is 16 but she’ll always be a baby to me).
- A visit to Plymouth Plantation is most definitely in order. I’m all about some reenactments of days gone by.
- Of course a Duck Boat tour – it wouldn’t be a trip to Boston without one.
- This one’s up in the air… the Freedom Trail walking tour but someone hurt their big toe and is in timeout. That would totally be me!
I can’t even remember how I hurt it but I do remember thinking… this is on my top ten list for painful experiences and I really hope it’s not broken. Then I forgot about it because the pain went away, but then it came back in a different more swollen and throbbing kind of way.
No worries though, I Googled it and I’m gonna be totally fine. I’ve just been doing a little RICE, RICE baby! Sorry couldn’t resist. And no I’m not sticking my foot in risotto… I’m Resting, Icing, Compressing, and Elevating.✌️
And at the B man’s insistence, I went to the doctor. She confirmed my self-diagnosis – no fracture (yayy) but absolutely no jumping, running, and no walking for more than 20 minutes. Thus no Freedom Trail (it’s 2.5 miles long with traffic lights and 16 historical locations to tour along the way)!
I’ve failed to mention this small detail to our friends but I’m hoping they won’t notice. Especially If I distract them with some yumminess like Cheesy Beer Brat Recipe with Fried Pickles! So ridiculously delicious!
These easy beer brats are amazing every time!
Get out those tongs, and heat up that grill, ‘cause we’re celebrating this final holiday weekend of summah 2016!!
What tasty morsels are you grilling up this weekend? Possibly some Balsamic Baby Back Ribs or a maybe a platter of Korean Slaw Dogs? Or perhaps some Cheesy Beer Brats with Fried Pickles! Yes , that’s totally it! You really can’t go wrong with any of those yummy options but those Cheesy Beer Brats have totally got my vote!!!✅
These meaty links are gently simmered in a pot of butter, onions, beer and apples. It makes my mouth water just thinking about all that goodness. Trust me on this: boiling brats in beer is the absolute best way to infuse them with flavor!
The brats are then finished on the grill for a few minutes to get a bit of smoky flavor infused and charring on their skins. But of course there’s so much more to this recipe…
You strain your sauerkraut, put it in a small bowl and spoon some of that buttery beer pan juice right over top of it. And let it just sit there while you mix up your cheesy beer sauce! Yes – I said cheesy beer sauce!!
You’re gonna need to shred 8 ounces of orange sharp cheddar cheese and 4 ounces of Gruyere cheese. Toss it together with 2 tablespoons of flour. Now heat up 1 cup of that buttery beer pan juice in a small sauté pan and slowly add in the cheese, one handful at a time. Be sure to whisk it continually, adding another handful of cheese only when the last one has completely melted.
We’re almost ready to assemble but there’s one more component to this gem of a recipe… Sriracha Ketchup! I know there’s some purist out there that wouldn’t even consider putting Ketchup on their brats – I use to be one of them, but not anymore! I’m all about this Sriracha ketchup with that cheesy beer sauce – completely mind blowing combination! The ketchup is literally two ingredients… one cup of ketchup and 2 tablespoons of Sriracha. Boom!
This spicy condiment is not only amazing on your cheesy beer brat, it’s also the perfect dipping sauce for your Fried Pickles! Again, I wasn’t a believer at first but then my master stylist broke it down for me: “Ummm haven’t you had a burger with pickles and ketchup!” Whoa! She was right – off the chain my friend.
Whatever this holiday weekend holds for you, go ahead and take some time to relax, kick your feet up and be sure to grill up some Cheesy Beer Brats with Fried Pickles!
- 1 apple
- 2 onions
- 1/2 stick of salted butter
- 2 beers of your choice - 12 ounces each (darker beers work better)
- 8 bratwurst
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded orange sharp cheddar cheese
- 2 tablespoons flour
- 1 cup of simmering liquid from the brats
- 1 cup of ketchup
- 2 tablespoons Sriracha sauce
Slice onions and apple. Place in large pot with butter over medium heat, just until the butter has melted. Slowly add the beer and bring to a boil.
- Add brats to the pot and cook for 10 minutes.
- Preheat grill to a medium-high heat.
- Remove the brats from pot and immediately finish them on the grill for a few minutes, just to get a bit of smoky flavored infused and char the skins.
- Meanwhile, strain sauerkraut, put it in a small bowl and pour 1/2 cup of the simmering liquid from the brats over the sauerkraut.
Toss together cheddar cheese, Gruyere cheese, and flour in a small bowl.
- Heat 1 cup of liquid from the beer brats in a small sauté pan and slowly add in the cheese mixture one handful at a time.
- Whisking continually, add another handful of cheese only when the last one has completely melted. Continue until all cheese is thoroughly mixed and creamy.
- Make the Sriracha ketchup by combining ketchup and Sriracha sauce.
- Toast buns for 30 seconds over high heat.
- Add braut and sauerkraut to bun, then a layer of cheese sauce.
- Finish with sliced jalapenos, chopped green onions, and Sriracha Ketchup.