Smoked Bratwurst & Beer Cheese
Comfort food at its finest. Who says you can't bbq in the fall? Some of the best Alchemy recipes by chef Matt are made as the weather gets cooler outside and everybody starts craving those warmer, more comforting dishes. That's where these smoked Bratwurst sausages and beer cheese come in. The Bratwurst are smoked to perfection in the smoker compartment, with that perfect snap of the casing and then thrown onto the plancha for a quick sear. The Bratwursts are topped with grilled summer sausage, pickles, chopped onion and creamy, buttery, beer cheese, all in a salty pretzel bun... this may be the perfect bite. But don't take our word for it, give it a try!
5 bratwurst sausages
1/2 cup butter
2-3 tbsp flour
3-4 tbsp cream
½ - ¾ cup blonde beer or lager
2 cups shredded marble cheddar cheese
5 pretzel sausage buns
10 thin slices summer sausage
¼ white onion
Preheat smoker to 300F.
Place the sausages in the smoker and smoke for 15 minutes, or until just cooked through.
While the sausages smoke, make the beer cheese. Place a cast iron pan on the elevated grill rack. Cut the butter into cubes and add to the pan once hot. Whisk to melt, once melted add in the flour, and whisk until incorporated, add the cream and whisk. Pour in the beer slowly and whisk. Add in the cheese, a handful at a time, whisking in between each one, until melted. Remove from heat once smooth.
Remove the sausages from the smoker and place on the diamond patterned grill to sear on both sides. Place the sliced summer sausage on the plancha, flipping once.
Finely dice the onion and slice the pickles in half. Put the beer cheese back on the heat and warm up for a minute or two, making sure to mix it, to get it smooth again.
To build, add two slices of grilled summer sausage to each bun, add half a pickle, and then the Bratwurst. Top with chopped onions and the beer cheese.