Big Ol' Beer Brat Sub

Ingredients

• 1  baguette 
• 24 ounce pilsner beer canned
• 2 teaspoons dijon mustard 
• 3  granny smith apples cored peeled sliced
• 8 servings kosher salt and pepper freshly ground
• 1  onion sliced
• 1 tablespoon jalapeño peppers chopped
• 2 cups sauerkraut drained
• 4  bratwurst sausages fresh
• 6 ounces velveeta cubed

Equipment

• sauce pan
• grill

Directions

1. Preheat a grill to medium high.
2. Combine the beer, apples, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper in a saucepan and bring to a simmer over medium heat.
3. Add the brats and simmer, stirring occasionally, until cooked through, 10 to 15 minutes. Strain the brats, reserving 1 cup of the poaching liquid. Brown the poached brats on the grill, turning, 5 to 6 minutes.
4. Combine the Velveeta, 3/4 cup of the reserved poaching liquid, the pickled jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted and combined.
5. Add more poaching liquid if you want to thin the sauce. Keep warm.
6. Sandwich build: Split the baguette in half lengthwise and lightly toast on the grill. Halve the brats lengthwise and layer them on the baguette bottom. Top with the sauerkraut, a drizzle of the beer-cheese sauce and the baguette top.
7. Cut into individual sandwiches and serve with the remaining beer-cheese sauce.
8. Photograph by Kang Kim