We have a real treat this time. Bratwurst sliders with beer cheese on a pretzel bun. We cover making the brats, smoke house onions, the jalapeno cheese sauce and even the pretzel buns. This is a great treat for the big game or just relaxing on the deck.
Bratwurst Sliders with Beer Cheese Sauce Recipe
Makes about 16 sliders
- 2 lb ground pork
- 1/4 lb ground bacon
- 4.5 oz Backwoods Bratwurst Seasoning
- 2 T Grannie’s Hickory Mustard
- Smokehouse Onions (recipe below)
- IPA Jalapeño Cheese Sauce (recipe below)
- Soft Pretzel Buns
Combine the ground meats, mustard and brat seasoning (dissolved in water) in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the meat mixture becomes tacky and holds together. Preheat your Yoder Smokers YS640 to 450ºF.
Form meat into 2 ounce patties. Grill until internal temperature reaches 165ºF. Check internal temperature with an instant read thermometer like the Maverick PT-100.
*Alternatively: You can purchase uncooked brats, uncase them and form them into patties.
Smokehouse Onions Recipe
Makes enough for 16 sliders
- 2 large yellow onions, sliced thin
- 1/4 cup melted butter
- 1 1/2 Tbsp Cattleman’s Tri-tip Seasoning
Toss the sliced onions in the melted butter. Season with Cattleman’s Tri-tip Seasoning. Smoke in a foil pan at 275ºF for 1 hour, increase to 400ºF and cook until soft and browning, about 45 minutes.
IPA Jalapeño Cheese Sauce Recipe
Makes about 3 cups
- 1 cup heavy whipping cream
- 6 oz white american cheese, grated
- 6 oz pepper jack, grated
- 6 fl oz your favorite IPA beer
- 1 Tbsp Grannie’s Hickory Mustard
Bring the cream, beer and mustard to a simmer. Slowly whisk in cheeses. Season with salt and pepper as necessary.
Soft Pretzel Buns Recipe
Makes about 30 slider buns
- 3 cups warm water (110ºF)
- 2 1/4 teaspoons (one package) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 cups bread flour
- 6 cups all-purpose flour
- 6 cups water
- 6 tablespoons baking soda
- 6 tablespoons melted butter, divided
- Cattleman’s Grill Grey Salt
Dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit and foam up for 5-6 minutes. Pour the yeast water into the bowl of a stand mixer. Combine the salt, bread flour, all-purpose flour, and 2 tablespoons of melted butter then add to the bowl. Mix on low for about 5-6 minutes. Dough should be pulled away from the sides of the bowl. Place dough in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
Fill a large pot with 8 cups water and 8 tablespoons (1/2 cup) baking soda. Stir to dissolve. Bring water to a low boil. If you need more water, just be sure to add a tablespoon of baking soda for every cup of water. While the water heats up, divide the dough into about 30 small, roughly equal sized balls.
Preheat your cooker to 375ºF. Working in batches, place the balls in the boiling water for one minute each, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Brush the tops of the pretzels with melted butter, score the tops with a sharp paring knife (like the Victorinox 3.25″ Paring Knife) and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes, until tops are golden brown.