Organic Valley Beer Brats with Maple Beer Mustard
Organic Prairie shared a favorite preparation of its precooked organic brats, which are finished with a homemade maple beer mustard. Makes 10 servings
Beer brats:
Four cans (12 ounces each) beer
2 tablespoons unsalted organic butter
2 large onions, peeled and cut into 1⁄4-inch rings
10 Organic Prairie pork (precooked) bratwurst
10 brat buns
Maple beer mustard:
1/3 cup yellow mustard seed
1/3 cup brown mustard seed
1/3 cup white wine vinegar
1/3 cup of your favorite beer
1 tablespoon dry mustard
3 tablespoons maple syrup
1 teaspoon ground turmeric
1⁄2 teaspoon kosher salt
Prepare brats: Preheat outdoor grill to 375 degrees.
On a stovetop or outdoor grill burner, combine beer, butter and sliced onions in a pan or Dutch oven large enough to accommodate the brats. Bring to a boil. Add brats. Reduce to a simmer. Cook until heated through, about 10 minutes.
Remove brats from beer onion mixture. Keep mixture. Place brats on grill. Grill, turning once until browned. Serve immediately or place back into the beer onion mixture. The brats, in the onion mixture, can be kept in the Dutch oven or transferred to a grill-safe pan and placed on grill turned down to low heat to keep warm.
Prepare the mustard: In a bowl, combine all ingredients. Cover and refrigerate overnight. Using a rubber spatula, transfer mustard mixture into a blender. Process until smooth. Alternately, the mixture can be blended directly in the bowl using a handheld immersion blender. Store mustard in a covered jar in refrigerator for up to 1 week.