Description
These are a great way to serve brats to a crowd in a way that’s fun, festive and finger-food-friendly.
Enjoy these and tip your cardiologist (he’ll be jealous).
Ingredients
- 1 package (19 Oz Size) Johnsonville Brats
- 4 cups Peanut Or Canola Oil For Frying
- ¼ whole Egg White
- 1 cup All Purpose Flour, Sifted
- 1 cup Plus 2 Tablespoons Of Ale (I Used Sierra Nevada Pale Ale)
- 1 teaspoon Baking Powder
- 1 teaspoon Seasoned Salt
- 2 Tablespoons Cornstarch
- ¼ cups Spicy Brown Mustard
- ¼ cups Yellow Mustard
- ¼ cups Sauerkraut, Undrained
- ¼ cups Applesauce
- Wooden Skewers, For The Pops
Preparation
Start your grill and prepare for indirect cooking over medium heat (325-350ºF).
Grill the brats over indirect heat for about 15-20 minutes, or until the internal temperature reaches 145ºF. Remove the sausages from the grill to a platter and let them cool.
Heat the frying oil in a large heavy pot (I recommend cast iron) to 360ºF.
In a medium mixing bowl beat the egg white to light peaks. Add the flour, ale, baking powder and seasoned salt. Whisk to combine and set aside.
When the oil is ready, slice each of the warm sausages into five equally sized pieces and toss them with the cornstarch in a medium bowl.
Working in batches of five skewers at a time, use a skewer to remove a piece of sausage from the cornstarch, knocking off the excess. Coat each piece completely in the beer batter and carefully drop it into the oil, waiting a few seconds in between before adding the next. Fry the brats until the batter is golden brown. Remove to a wire rack inside a lipped sheet pan that’s lined with several layers of paper towels. Repeat with the remaining sausages.
Combine both mustards, the sauerkraut and applesauce in a small bowl. Blend well with an immersion blender until smooth.
Serve the sausage on small skewers with the mustard for dipping.
Enjoy!
