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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).
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.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!