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Wagyu Beef Beer Brats
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Jess Pryles
Take the Fullblood Wagyu beef bratwurst out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF BEER BRATS
Place a stainless steel saute pan over high heat.
Add in 1 tablespoon of olive oil.
NOTE: I don’t recommend using a non-stick pan, as it will be more difficult to get a nice sear on the sausages.
Place the Wagyu beef bratwurst into the hot pan to brown. Cook for 2 minutes without moving them.
Then, flip the bratwurst, and cook for 2-3 minutes more on the other side.
Remove the bratwurst from pan, and set aside.
Add the salted butter and remaining olive oil (1 tablespoon) to the pan, and allow them to heat up.
Once bubbling, add the sliced onions. Saute for 5-8 minutes, while scraping the pan to loosen any browned bits.
Add the beer and the kosher salt to the pan.
Then, add the seared bratwurst back in.
Reduce the heat to a simmer, and place the lid onto the pan.
Braise at a slow simmer for 15-20 minutes until the Wagyu beef bratwurst are completely cooked (should read 165°F on a meat thermometer).
Slice the rolls/buns lengthwise, but not all the way through.
Smear one side of the bun with stone ground mustard.
Use tongs to remove the cooked onions from the beer braise (in the pan), and place the onions on the bun.
Finish by placing the cooked bratwurst on the bun.
Repeat the process until all of the Wagyu beef beer brats are assembled.
Serve with sauerkraut on the side, so people can add it if they prefer.
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