One (on a list of many) great things about living in a warmer climate is that we get to grill year round. As my brother would say you can grill in any weather – snow? just bundle up, rain? use a giant umbrella – but those things don’t always work as our family has learned while watching his attempts. But sometimes in the middle of January you just really want something hot off the grill so today I have a way for you to get as close as possible to beer battered brats in the kitchen!
The recipe below is for grilling so during those times when you can’t get to the grill you have a couple different options. 1. place them directly on the oven rack in the oven and broil them for 2 minutes on each side or until cooked to your liking. 2. use your griddle and cook for 2 minutes on each side. Nothing will be just like the grill, but these two options I promise will get you close during those seasons when you can’t grill and in the rain (unless you, like my brother, enjoy grilling with your giant umbrella).
Ingredients
- 6 brats
- 1 light beer
- ¼ cup water
- 1 bottle beer (we used IPA but you can also use a light beer)
- 1 cup half and half (you could also use greek yogurt to lighten it up)
- 2 cups sharp cheddar cheese (8 oz)
- 2 cups colby jack or monterey jack cheese (8 oz)
- 4 oz cream cheese
Instructions
- 1.Place brats in deep pot. Pour beer into pot and add water until liquid covers brats. Bring to a boil. Once boiling, reduce heat to medium low and simmer until brats are cooked. Finish brats on the grill until brown.
- 2.While brats are on grill add cream cheese and other delicious cheese of your choice to beer. Boil until cheese is melted. Stirring frequently.
Once you’ve got your cheese sauce poured on top of the hot dogs feel free to add any other toppings you want such as sauerkraut, brown mustard, chilli, onions, the list goes on and on!
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