If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. And please don’t forget the pretzel crumbles! We want just a BIT of crunch factor here, and pretzels are just what we need, right? The way that the pretzels compliment the grilled brats and beer cheese sauce is incredible and they really sends these bad boys over the top.
Butter Flour Cream cheese Cheddar cheese Red pepper flakes
For serving:
Toasted pretzel rolls Crushed pretzels
Add the beer. Pour the beer over the brats. You want to cover or mostly cover the brats in beer, so you may need more than one, or use a smaller container. Simmer the brats. Next, shut the grill lid. Let the brats simmer in there for about 20 minutes, flipping them once about 10 minutes in. They will turn a whitish color. It’s time to sear! Remove the baking dish and set it aside. Set the brats directly onto the hot grill grates and sear them a couple minutes per side, until you get those gorgeous dark grill marks. Add the rest of the beer cheese ingredients. Swirl in the cream cheese and chili flakes, then add the cheddar cheese a bit at a time, stirring to incorporate, until it all melts together into a creamy beer cheese. You can add more beer or water if it hasn’t reached your desired consistency. Caramelize the onions. Heat some oil in a pan over medium heat. Add your chopped onion and cook it down about 6-7 minutes, until it is nice and softened up. Add a bit of sugar and water and let it simmer until the moisture reduces and the onions are nicely caramelized, about 10 minutes more. Keep warm. Reheat in the air fryer or stove top for the best bite!
