Wisconsin Beer Brats

Photo Credit: Nathan Congleton / TODAY

Ingredients

  • 2 tablespoons brown mustard seeds
  • 2 tablespoons white/yellow mustard seeds
  • 1 tablespoon creamed horseradish
  • 1 tablespoon brown sugar
  • 1/2 cup apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon turmeric
  • 1 stick butter
  • 1 large white onion, sliced
  • 4 cloves garlic, smashed
  • Salt and freshly ground black pepper, to taste
  • 6 cups beer
  • 1 splash pickle juice
  • 1 tablespoon crushed red pepper flakes
  • 10 brats (about 2 pounds)
  • 10 crusty hard rolls

Instructions

For the spicy mustard:

Grind the seeds in a spice grinder (or use a mortar and pestle). Combine with the rest of the ingredients, mix well and let rest at room temperature. Best if made the day before.

For the brats: 

1. Place a Dutch oven over medium heat. Add butter, onions, garlic, salt and pepper. Simmer until the onions are soft and translucent. Add beer, pickle juice and red pepper. Bring to a simmer and slightly reduce. Add the brats and simmer until the brats reach an internal temperature of 150°F.

2. Meanwhile, set up the grill for medium direct heat.

3. Remove the brats and place on the grill. Turn frequently until a golden brown color is achieved and remove.

4. Turn up the heat the heat on the onions to reduce the beer until it sticks to the onions.

To serve:

Toast buns then add a brat, beer onions and spicy mustard.