Big Ol' Beer Brat Sub

• 2 12 -ounce cans lager or pilsner beer
• 3 Granny Smith apples, peeled, cored and sliced
• 1 onion, sliced
• Kosher salt and freshly ground pepper
• 4 fresh bratwurst sausages
• 6 ounces Velveeta, cubed
• 1 tablespoon chopped pickled jalapenos
• 2 teaspoons dijon mustard
• 1 24 -inch baguette
• 2 cups sauerkraut, drained

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

lager, apples, onion, kosher salt, sausages, pickled jalapenos, mustard, baguette, sauerkraut

Taken from www.foodnetwork.com/recipes/jeff-mauro/big-ol-beer-brat-sub-recipe.html (may not work)