Big Ol' Beer Brat Sub

Perfect conclusion for my Oktoberfest journey, and perfect for your tailgate party:

1 24" baguette
2 12 oz. cans of lager or pilsner beer
3 Granny Smith apples, peeled, cored, and sliced
1 sweet white onion*, sliced
Sea salt* and freshly ground pepper
4 fresh bratwurst sausages
6 oz white cheddar
1 T. pickled jalapenos
2 t. Dijon mustard
2 cups sauerkraut, drained

Preheat grill or broiler. Combine the beer, apples, onion, S&P to taste in a saucepan, and bring to a simmer over med. heat. Add the brats, and continue to simmer - stirring occasionally til brats are cooked through - about 10-15 mins. Strain the brats, reserving 1 cup of the poaching liquid. Brown the brats on all sides, 5-6 mins. Make the beer cheese sauce: combine the cheese, 3/4 cup of the reserved liquid, the pickled jalapenos, and mustard in a small saucepan over low heat. Cook, stirring occasionally until melted and combined. Add more of the liquid to the sauce if you want it thinner. Keep warm. Build the sammie: split the baguette in half lengthwise, and lightly toast. Halve the brats lengthwise, as well, and layer them on the bottom half of baguette. Top with sauerkraut, drizzle sauce down length and on baguette top cut side. Cut into individual slices, and serve with rest of the beer cheese sauce. YUMOLA!!!!!!!

Today, "Walk by faith, not by sight". And have FUN!!

Love,

MM