Bratwursts are a quintessential backyard and tailgating favorite. Grilling some brats and topping them with mustard, onions, sauerkraut and more is as American as a summertime tradition can get (just don’t tell the Germans). Brats soaked in beer have been a Wisconsin favorite since the arrival of German settlers to the Northland in the 1800’s. Damon’s recipe for Mac & Cheese Beer Brats with Mustard Slaw pays homage to the German heritage and delves deeper into America’s Dairyland by combining other Wisconsin classics, cheese, and beer, with this fantastic hand-held food.
This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.