Go Back
+ servings
Print

Foil Packet Whiskey Brats

foil wrapped
Course Main Course, sandwich
Cuisine American, Camping
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Servings 6
Calories 628kcal

Ingredients

For the Foil Packet Brats

  • 1.5 lbs Pork Brats
  • 16 oz Sauerkraut
  • 1 tablespoon Thyme
  • 1 teaspoon Black pepper, coarsely ground
  • 1 tablespoon Whiskey

For the Gouda Cheese Sauce

  • 2 tablespoon Butter
  • 2 tablespoon Flour
  • 1 tablespoon whiskey
  • 1 tablespoon GirlCarnivore Ooomami Powder
  • 1 teaspoon Thyme
  • ½ teaspoon Black pepper coarsely ground
  • ½ cup Half and Half
  • 8 oz Whiskey Infused Gouda Cheese shredded

to Assemble

  • Buns
  • ½ cup Apple Crisps

Instructions

Assemble the brats

  • Arrange a large sheet of of aluminum foil on a clean work surface.
  • Allow the sauerkraut to drain, reserving ½ cup of liquid.
    16 oz Sauerkraut
  • Arrange the sauerkraut onto the center of the foil.
  • Nestle the brats in a row atop the sauerkraut.
    1.5 lbs Pork Brats
  • Add the thyme and black pepper.
    1 tablespoon Thyme, 1 tsp
  • Add the whiskey over the sauerkraut to prevent it spilling everywhere and add in the reserved liquid.
    1 tablespoon Whiskey
  • Starting with a long edge, fold over the brats and repeat on the other edge.
  • Fold the edges up, pinching and sealing in but allowing the top fold to vent to allow steam to escape.

Cook

  • Make a 2-zone fire for indirect heat and allow it to preheat until the coals are ashen over and holding an even heat.
  • Place the foil packet on the cooler side of the grilling grate.
  • Allow the brats to simmer in the foil packet, rotating every 20 minutes to avoid burning, for up to 1 hour, until cooked through. The brats should temp at 165F internally per USDA guidelines.

Make the Gouda Whiskey Cheese Sauce

  • In a saucepan over medium-low heat, melt the butter.
    2 tablespoon Butter
  • Whisk in the flour and stir to cook.
    2 tablespoon Flour
  • As the flour and butter come together to form a paste, add in the whiskey and continue to stir until a paste like texture forms.
    1 tablespoon whiskey
  • Add the umami powder, thyme and pepper and stir to combine.
    1 tablespoon GirlCarnivore Ooomami Powder, 1 teaspoon Thyme, ½ teaspoon Black pepper
  • Working slowly to avoid clumps, whisk in the half and half.
    ½ cup Half and Half
  • Once the sauce has thickened, about 3 to 5 minutes, add the cheese a little at a time, stirring until completely incorporated.
    8 oz Whiskey Infused Gouda Cheese

Assemble the Sandwiches

  • Once the brats are cooked through, allow the packet to cool for 5 minutes before opening.
  • Arrange the buns on a clean work surface and divide the sauerkraut evenly between then.
    Buns
  • Slice the brats and netsle the slices in equal portions over the sauerkraut.
  • Top with a drizzle of the cheese sauce.
  • Garnish with the apple chrisps, fresh thyme and ground black pepper to serve.
    ½ cup Apple Crisps

Notes

To add a little color to the brats once they are cooked, and right before you're ready to eat them, toss them onto the grill. Allow them to brown just a bit, rotating as needed. 
Make sure to use heavy-duty foil to prevent any tears or double wrap standard foil. 
Use sub rolls or deli rolls for this recipe. Hot dog buns won't hold up to the filling.

Nutrition

Serving: 1g | Calories: 628kcal | Carbohydrates: 15g | Protein: 27g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1817mg | Potassium: 645mg | Fiber: 3g | Sugar: 6g | Vitamin A: 494IU | Vitamin C: 14mg | Calcium: 350mg | Iron: 2mg