Prep Time: 20 minutes, plus cooling time for pickles
Cook Time: 1 hour 5 minutes
Brats with Caramelized Onions and Mustard
INGREDIENTS
Make-Ahead: Quick pickle spears can be made up to 2 weeks ahead of serving; keep pickles submerged in brine in refrigerator.
Bratwursts can cook in water bath up to 3 hours before grilling. Bagged cooked bratwursts can be chilled in an ice bath and
refrigerated up to 4 days before serving. Rewarm bratwursts (in bag) in a water bath with Sous Vide Cooker set to 140°F for
15 minutes before grilling. Caramelized onions can be made up to 5 days ahead, cooled, covered, and refrigerated. Rewarm in a
small skillet over low heat.
Quick Pickle Spears:
4 small Kirby or Persian cucumbers, quartered lengthwise
6 sprigs fresh dill
1 1/2 cups white wine vinegar
1 cup water
1 tbs granulated sugar
1/2 tsp crushed red pepper flakes (optional)
2 garlic cloves, smashed
Brats:
8 bratwursts
1/4 cup beer
Caramelized Onions:
1 tbs butter
1 tbs olive oil
2 lb Vidalia or yellow onions, thinly sliced
1 tbs light brown sugar
1 tbs white wine vinegar
To Serve:
2 tsp olive oil
8 hoagie rolls, toasted
Wholegrain mustard, for spreading
Serves: 4 to 8
METHOD
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Place cucumber upright in a 1-qt Mason jar or other tall narrow container. Add dill.
In a small saucepan over medium-high heat, bring 1 1/2 cups vinegar, water, sugar, garlic, red pepper flakes (if
using), and 4 tsp salt to a boil, whisking to dissolve sugar. Pour hot liquid over cucumbers and leave to cool to room
temperature. Refrigerate until ready to serve.
Place Sous Vide Cooker in a water bath and preheat to 150°F.
In a gallon zip top bag, place bratwursts in a single layer. Add beer and 2 tsp salt to bag. Using water displacement
method, submerge bag in water bath. Alternatively, place bratwursts in a large vacuum bag in a single layer with beer
and 2 tsp salt and seal. Submerge bag in water bath. Cook 1 hour.
In a large skillet over medium heat, add butter and 1 tbs oil. Add onions and cook, stirring often, for 20 to 25 minutes, or
until they are caramelized and tender. Stir in brown sugar, 1 tbs vinegar, and 1 tbs water. Cook 1 minute to blend flavors.
Remove from heat and season with salt and pepper. Keep warm.
Preheat grill over medium-high heat. Remove bratwursts from water bath and pat dry. Coat sausages with 2 tsp oil. Grill
bratwursts, turning as needed, for about 5 minutes total, or until browned all over. Serve with pickles, caramelized onions,
buns, and mustard.
To make quick pickle spears:
To cook bratwursts:
To make caramelized onions:
To grill bratwursts and serve:
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