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Beer Brat Board with Hot Honey Gold

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Wichita beer brats are gently poached in ginger beer, finished on the grill, and served on Costanzo’s buns with smoked gouda, caramelized onions, Dinosaur Bar-B-Que Hot Honey Gold Sauce, and spicy mustard.

Ingredients

Scale
  • 1 lb Wichita Beer Brat Sausage
  • 1 bottle Goslings Ginger Beer
  • 1 onion, thinly sliced
  • Costanzo’s Slider Buns
  • Dinosaur Bar-B-Que Hot Honey Gold Sauce
  • Mezclajete Spicy Yellow Mustard
  • Smoked gouda cheese, sliced

Instructions

  1. Poach the brats. Place brats and sliced onion in a shallow pan. Add enough ginger beer to come about halfway up the sausages. Bring to a gentle simmer over medium heat. Do not boil. Cover loosely and cook for 10–12 minutes, turning the brats once.
  2. Finish on the grill. Remove the brats and pat dry. Grill over medium-high heat for 3–5 minutes, turning occasionally, until the casings are browned and blistered and the sausages reach 160°F internal temperature.
  3. Finish the onions. While the brats grill, bring the remaining ginger beer and onions to a boil, then reduce the heat and cook until the liquid has reduced and the onions are soft and lightly caramelized, about 5–8 minutes.
  4. Build the brats. Place each brat in a Costanzo’s bun and top with smoked gouda, ginger-beer onions, Dinosaur Bar-B-Que Hot Honey Gold Sauce, and spicy mustard.
  5. Serve immediately. The ginger beer adds a subtle sweetness and spice that pairs well with the savory brat, smoked gouda, and sweet heat of the finishing sauce.

Notes

Keep the poaching liquid at a gentle simmer while the brats are in the pan. Boiling can tighten the casing and cause the sausages to split. Let the grill provide the final color and bring the brats to 160°F.

Nutrition

Find it online: https://palmersdirecttoyou.com/beer-brat-board-with-hot-honey-gold/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.