Hot Brot Sliders
(Published in Chile Pepper Magazine)
Servings: 2 * Zest Factor: Hot
Bratwurst is a tradition and a point of pride with our Packers and these sliders are no exception. Simmered in beer, grilled to perfection, and large enough to serve as full sandwiches—serve these as duos with da’ works and you’ll have fans calling out for more.
1 tablespoon olive oil
1 medium yellow onion, sliced
2 teaspoons red wine vinegar
1 teaspoon sugar
salt and freshly ground pepper
2 uncooked bratwurst links
2 cups beer (we loved a good Heifferweissen for its honey bold flavor)
2 teaspoons horseradish
1 tablespoon brown mustard
1 teaspoon favorite hot sauce, we used a jolokia sauce
2 hard rolls (4 inch diameter), sliced
In a large skillet over medium-high heat, add olive oil and onions and begin to caramelize for 3-4 minutes. Add red wine vinegar, sugar, salt and pep, per and cook an additional 4-6 minutes until onions are translucent, browned and fully caramelized. Remove onions and add beer to the pan. Polk several holes in your sausage links to vent steam and add your sausage links to simmering beer mixture. Turn your heat to low to keep the links simmering and cook 8 to 10 minutes, turning frequently. After 8-10 minutes, remove your links and slice them each in half lengthwise. Grill them on a pre-heated grill for 2-3 minutes per side until links are fully cooked and dark grill marks appear. Next grill your buns 2 minutes per side until grill lines appear.
Meanwhile, bring your beer mixture to a boil, then reduce heat to simmer and stir in horseradish, brown mustard and hot sauce. Simmer until mixture is nappe consistency (meaning it can coat the back of a spoon—perfect sauce consistency).
To assemble your hot brots: Top each bun bottom with mayonnaise and ketchup, 2 split sausage halves (flat side down), caramelized onions and a heafty dose of your beer simmer sauce. Add a touch of mayo to your top buns and then top your sandwiches and serve—smokin’. Enjoy!