Provided by Bobby Flay
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
- Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
- Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
- Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
- Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
- Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
- Preheat the grill for direct grilling, high heat.
- Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
- Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.
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Momen Azaim
[email protected]This fondue was amazing!
Kelsey Simpson
[email protected]This fondue was easy to make and turned out great! The cheese was creamy and flavorful, and the bratwurst and bacon added a nice smoky flavor.
Mrtun Joy
[email protected]This fondue was a bit too smoky for my taste, but it was still good. The bratwurst and bacon were delicious and the mushrooms were a nice touch.
Nambozo Erinah
[email protected]This fondue was delicious! The smoky flavor of the cheese was amazing. I will definitely be making this again!
Abdu Lsemd
[email protected]The fondue was easy to make and turned out great! The cheese was creamy and flavorful, and the bratwurst and bacon added a nice smoky flavor. The mushrooms were a great addition too.
Bhumika Thapa Magar
[email protected]This fondue was amazing! The cheese was melted perfectly and the flavors of the beer and bratwurst were incredible. I will definitely be making this again!
Gilheart Ampong
[email protected]The fondue was a bit too smoky for my taste, but my husband loved it. The bratwurst and bacon were delicious and the mushrooms were a nice touch. I would probably make this again without the smoked cheese.
saad nazim
[email protected]This fondue was easy to make and turned out great! The cheese was creamy and flavorful, and the bratwurst and bacon added a nice smoky flavor. The mushrooms were a great addition too. I would definitely make this again!
Precious Reyes
[email protected]The fondue was delicious! The cheese was melted perfectly and the flavors of the beer and bratwurst were amazing together. I will definitely be making this again!
AJ ALVE
[email protected]This fondue was a hit at our party! Everyone loved the smoky flavor of the cheese and the beer-simmered bratwurst was a great addition! Would definitely make this fondue again!