Beer-Battered Brat Lolipops with Spicy Kraut Mustard
Back in the day, the great folks at Johnsonville sent me some of their Cheddar Cheese & Bacon brats (a limited-edition offering at the time), challenging me to come up with a new spin on brats for game day, so I decided to have a little fun.
Most folks know the traditional brat routine: simmer them in beer with onions, toss them on the grill, and serve them on a bun. Don't get me wrong, there is absolutely nothing wrong with that! But I figured, why not turn tradition inside out and put the beer on the brats instead?
Enter these bite-sized brat pieces dipped in beer batter and fried to golden, crispy goodness. They're everything you love about brats, only dressed up as finger food.
These little friends are perfect for game day, tailgating, or any gathering where you want to feed a crowd without breaking out plates and forks. Add a spicy, kraut-infused dipping sauce, and you've got seriously good, crowd-pleasing grub.
Obligatory warning: You might want to double the batch.
Instructions
Start your grill and prepare for indirect cooking over medium heat (325-350º).
Grill the brats indirect for about 15-20 minutes, or until the internal temperature reaches 145º. Remove the sausages from the grill to a platter and let cool.
Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º.
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 corn starch in a medium bowl.
Working in batches of five, use a skewer to remove each piece of sausage from the corn starch, knocking off the excess. Coat each piece completely in the beer batter and carefully drop them into the oil, waiting a few seconds in between. Fry the brats until they are golden brown. Remove to a wire rack inside a lipped sheet pan that's lined with several layers of paper towels.
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!
