Every bite of this grilled bratwurst will blow customers away. A creamy sauce made from Cabot White Cheddar, whole-grain beer mustard and a sprinkle of crispy fried onions on a pretzel roll, make this hand-held meal a must for sports bars, pubs and really any operation serving elevated casual cuisine.
Directions
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GRILL bratwurst on hot grill until cooked through and toast pretzel bun.
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ADD bratwurst to pretzel bun then smother in the cheese sauce and top with the whole grain beer mustard. Finish with fried onions.
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BRING milk to a simmer in a saucepan.
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ADD butter to a separate saucepan and melt over medium-high heat. Whisk in the flour slowly until a paste is formed. Slowly whisk in the milk and make sure to break up any clumps. Simmer for a few minutes until the raw flour is cooked. Make sure to keep stirring to avoid burning.
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ADD the Dijon mustard and shredded cheese and then mix until melted and smooth.
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SOAK the mustard seeds in the beer. Cover and place in the refrigerator overnight or for at least 12 hours until the liquid is fully absorbed and the mustard seeds are soft to the touch. Add additional 3 tablespoons of beer and soak for another 12 hours.
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MIX together the remaining brown sugar, apple cider vinegar, salt and allspice in a small saucepan. Bring to a boil over medium heat. Remove from heat and let cool slightly.
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ADD the mustard seeds and the mixture from the saucepan to a blender and pulse 4 - 5 times. Make sure the mixture isn't too smooth and you can see some visual mustard seeds.