Bratwurst Sliders with Beer Cheese Sauce on Homemade Pretzel Buns

Bratwurst Sliders with Beer Cheese Sauce Recipe

Yield: about 16 sliders

Ingredients

• 2 lb ground pork
• 1/4 lb ground bacon
• 4.5 oz Backwoods Bratwurst Seasoning
• 2 tbsp Grannie’s Sweet and Tangy Mustard
• Smokehouse Onions (recipe below)
• IPA Jalapeño Cheese Sauce (recipe below)
• Soft Pretzel Buns

Instructions

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 450°F.

Form meat into 2 ounce patties. Grill until internal temperature reaches 165°F. Check internal temperature with an instant read thermometer like the Maverick PT-75.

*Alternatively: You can purchase uncooked brats, uncase them and form them into patties.

Smokehouse Onions Recipe

Yield: enough for 16 sliders

Ingredients

• 2 large yellow onions, sliced thin
• 1/4 cup melted butter
• 1 1/2 tbsp Cattleman’s Tri-tip Seasoning

Instructions

Toss the sliced onions in the melted butter. Season with Cattleman’s Tri-tip Seasoning. Smoke in a foil pan at 275°F for 1 hour, increase to 400°F and cook until soft and browning, about 45 minutes.

IPA Jalapeño Cheese Sauce Recipe

Yield: about 3 cups

Ingredients

• 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 Sweet and Tangy Mustard

Instructions

Bring the cream, beer and mustard to a simmer. Slowly whisk in cheeses. Season with salt and pepper as necessary.

Soft Pretzel Buns Recipe

Yield: about 30 slider buns

Ingredients

• 3 cups warm water (110°F)
• 2 1/4 teaspoons (one package) active dry yeast
• 1 tbsp sugar
• 2 tsp salt
• 2 cups bread flour
• 6 cups all-purpose flour
• 6 cups water
• 6 tbsp baking soda
• 6 tbsp melted butter, divided
• Noble Saltworks Finishing Salt

Instructions

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 375°F. 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.