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.
Attachments
-
7FB06E62-0889-466B-9FA0-760BF98CA2D4.jpeg105.6 KB · Views: 165
-
3C4AF1EF-B093-4D0A-A38B-FE99060CE8EA.jpeg96.2 KB · Views: 164
-
32944C60-F1ED-4C9A-950C-7A02E61451D1.jpeg89 KB · Views: 163
-
D5E000BB-5EC0-4054-81BF-508A8D7C6E2F.jpeg131.3 KB · Views: 163
-
B6105804-497A-4182-B9A6-9A9BA2C80A8D.jpeg104.1 KB · Views: 165
Last edited: