You're going to love every bite of these whiskey brats. Wrapped in foil over a bed of sauerkraut and slathered in a cheese sauce, these are brats on a whole new level.
Arrange a large sheet of of aluminum foil on a clean work surface.
Allow the sauerkraut to drain, reserving 1/2 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 tbsp Thyme, 1 tsp
Add the whiskey over the sauerkraut to prevent it spilling everywhere and add in the reserved liquid.
1 tbsp 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 tbsp Butter
Whisk in the flour and stir to cook.
2 tbsp 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 tbsp whiskey
Add the umami powder, thyme and pepper and stir to combine.
Working slowly to avoid clumps, whisk in the half and half.
1/2 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.
1/2 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.