Beer Cheese Jalapeno Brats will be the biggest star of your next BBQ party. Delicious beer bratwurst grilled along with onions and jalapenos and then topped with easy homemade beer cheese sauce.
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“This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.”
It’s almost here, it’s almost here! Little man’s birthday party is almost here!
I may be a little more excited about his party than he is. I love entertaining and I love throwing parties but what I love more, is seeing the look on my son’s face when he walks through the door to see all his family and friends there and a decorated house. I always have my husband take him out for a while as I set up the house and have him come back after the guests arrive. It may not be a complete surprise party since he counts the days to his party, but the look on his face is about the same as if it was a surprise.
This year, since it’s the first year we will have the party at our own house, we are going all out. We have lots of food and games all planned out. We made two Mario themed games, we will have a pinata, toy sprinklers, bubble machine, music, food and three kinds of dessert. I may have gone a little overboard but I really want to see that happy face all day. And, as an added bonus, I’m sure the parents will be happy because the kids will be exhausted afterwards.
Along with snacks and side dishes that I’m making, hubs will be grilling away some delicious brats for the parents. Brats make pretty much the perfect thing to grill at the BBQ parties. You don’t want to spend too much time at the grill because there are many guests to entertain. You also don’t want your guests to wait for too long as the the food cooks. I’ve tried making many different meats at barbecues and most of them tend to be either too complicated or take too long. So for big barbecue parties, I like to go with brats and Italian sausage from Johnsonville. The flavors are always on point, everyone is a fan of brats, and topping possibilities are endless.
And you know what else you can do? You can train your Johnsonville brats to cook themselves and get its own toppings. That way, you don’t have to spend any time away from your guests. Just watch this video to see how my husband and I trained our brats.
(Of course, I’m joking! But it’s fun to dream it could happen.)
Beer Cheese Jalapeno Brats
Ingredients
- 1 package of Johnsonvile beer brats usually 5 brats
- 5 hot dog buns
- 1 large Vidalia onion
- 2-3 jalapenos
- Oil for cooking
- Salt and pepper
- *You will been a veggie grilling basket so that onions and peppers don't fall through the grill.
- Beer cheese:
- 1 Tbsp unsalted butter
- 1 Tbsp Wondra flour
- 1/2 cup ale
- 8 oz block sharp white cheddar cheese grated
- ½ tsp paprika
- ¼ tsp cayenne pepper less if you don't want too spicy
- Salt to taste
Instructions
- Prepare your grill and heat it through before cooking the brats. (Set your coals on the lowest bar, so they are not too close to the top.)
- Rub every brat with some vegetable oil.
- Slice onions and jalapenos and add them to a mixing bowl. Add some oil, salt and pepper, and mix well.
- Depending on the size of your grill, you can cook veggies first and brats afterwards or cook them at the same time.
- Place brats on the grill and close the lid. Cook them for 4-5 minutes of each side.
- Place prepared onions and jalapenos in a veggie basket and cook until done.
- Place cooked brats in hot dog buns and top off with grilled onions and jalapenos.
- Pour some beer cheese sauce over the brats.
- Beer Cheese Sauce:
- In a small sauce pot, over medium heat, melt butter and whisk in Wondra flour. Slowly pour in ale while whisking constantly. Once the mixture is smooth, add cheese and keep stirring until the cheese is melted and sauce is smooth. Add paprika, cayenne pepper and some salt to taste. Serve with brats right away.
Notes
Don’t miss MORE recipes and grilling tips on Johnsonville website, Facebook page, Instagram and Pinterest!
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
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