Oktoberfest Braised Bratwurst with Gruyere Beer Cheese Sauce

It’s the best time of year for serious BEER! 

Here is an easy awesome recipe to serve for your Oktoberfest celebration.

The Gruyere cheese sauce is hella wunderbar!

INGREDIENTS: 

2 tablespoons butter

6 brats

½ onion, diced

1 tablespoon spicy brown mustard

2 tsp brown sugar

12 oz beer

Cheese sauce:

6oz. of dark beer

1 Tbsp flour

1 ½ cup Gruyere shredded

1 tablespoon spicy brown mustard

2 tablespoon heavy cream

Salt and pepper, to taste

6 pretzel buns

Fresh Cabbage, shredded, or home-made Sauerkraut are optional for serving.

COOKING MUSIC SELECTION: Rakede - Bitte Bitte (Tischkonzert)

PREPARATION:

In a pot that can pack the brats in tightly in a single layer, melt the butter over medium high heat. Add the brats and brown on each side - doing this in batches so that they will brown.

Remove and set aside. Add the onion, brown mustard, and brown sugar, and cook for about 10-15 minutes until the onions have just started to caramelize, stirring occasionally. Add the brats back in a single layer, along with any juices from the plate. Pour in the beer and cook the brats over medium-low heat for 20-30 minutes, flipping the brats halfway through. Set aside.

For the cheese sauce, bring the dark beer up to a simmer in a small pot, then whisk in the flour. Add the Gruyere in small handfuls, whisking it and letting it melt completely before adding the next handful. After all the cheese is incorporated, add the brown mustard and heavy cream and mix until well combined. Season with salt and pepper.

To assemble, in each bun place one of the beer braised brats in, followed by a spoonful of the onions. If using, top with a little shredded cabbage, followed by a generous drizzle of the cheese sauce. Repeat with remaining brats. Serve immediately. YAY BEER! Please, Please!

For German style and local hand crafted micro brews!