A stuffed bratwurst for the 4th of July! Started with sauté of an onion, garlic and sauerkraut in butter. Deglaze the pan with Central Waters Brewing Helles. Removed a little over a pound of bratwurst from the casing, shaped into a rectangle and a coating of course ground mustard. Added sautéed ingredients and cheddar cheese, then formed into a fattie. On to the Camp Chef at 350 for a little over an hour, internal temp hit 165. Rested for about a 1/2 hour before slicing. This was worth the effort, my wife and daughter said this needs to be in my regular rotation.
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