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Father’s Day Belgian Ale Beer Brats

The weather is warming up and we know you want to be outside enjoying those warm rays. With that in mind, we’ve designed some of our recipes this summer to transfer really easily to outdoor cooking. For Father’s Day, our chefs have crafted a brat recipe perfect for celebrating the occasion wherever you want to be. And guess what, our boxes and ice packs make for a great cooler to bring all the color-coded ingredients we deliver so you can start grilling right away and spend more time enjoying the scenery.




Belgian Ale Beer Brats

2 Belgian ale beer pork brats
2 brat buns
1-2 russet potato(es)
1 ¼ cup red cabbage, shredded
1 cup green cabbage, shredded
¾ cup grape tomatoes
⅓ cup caraway sauerkraut
¾ red onion, wedge

Roasted Garlic Mustard
1 teaspoon roasted garlic, minced
1 teaspoon apple cider vinegar
1 teaspoon maple syrup
2 tablespoons + 2 teaspoons stone-ground mustard
¼ teaspoon salt
¼ teaspoon pepper

Spicy Ketchup
½ cup ketchup
1 tablespoon Sriracha

“Everything” Slaw Dressing
5 tablespoons Greek yogurt
2 teaspoons rice vinegar
½ teaspoon celery seed
½ teaspoon poppy seed
1 teaspoon white sesame seeds
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon dehydrated onion, minced
1 ½ teaspoons agave



Make Roasted Garlic Mustard. Combine all roasted garlic mustard ingredients in a small bowl and whisk to combine.
Make Spicy Ketchup. Combine all spicy ketchup ingredients in a small bowl and whisk to combine.
Make “Everything” Slaw Dressing. Combine all “everything” slaw dressing ingredients in a small bowl and whisk to combine.

Preheat oven to 425 degrees and grill (or grill pan) to medium-high heat. Cut root end off red onion; remove peel. Cut into about ¼-inch thick slices. Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium heat. Add onion to hot pan. Season with salt and pepper. Add ½ cup water. Cook 12-15 minutes, or until onion caramelizes, stirring occasionally.

Meanwhile, halve russet potato lengthwise. Lay flat and cut into about ½-inch thick wedges. Place in a large bowl. Season with salt and pepper. Drizzle with about 1 ½ tablespoons cooking oil. Toss to coat. Spread potato wedges out in a single layer on a foil-lined baking sheet. Bake 20-25 minutes, flipping halfway through, or until golden brown and fork tender. Then, place red and green cabbage in bowl used for potato. Halve grape tomatoes. Add tomatoes to bowl. Drizzle with “everything” slaw dressing to taste. Salt and pepper to taste. Toss to combine.

Place Belgian ale beer pork brats on hot grill. Grill 6-8 minutes on each side, or until done. Alternatively, heat about 1 ½ tablespoons cooking oil in a small sauté pan over medium-high heat. Add brats to hot pan. Sear 3 minutes on each side. Transfer pan to oven. Roast 6-8 minutes, or until done. Pro Tip: Brats are done when internal temperature reaches 160 degrees and are no longer pink in the center. Meanwhile, cut a lengthwise slit in the top of each brat bun. Place buns directly on oven rack. Bake 2-3 minutes, or until lightly toasted. Pro Tip: Avoid cutting the buns all the way through.

Pile slaw on each plate. Place brat buns with Belgian ale beer brats next to slaw. Smear roasted garlic mustard over brats and finish with caramelized onion and caraway sauerkraut. Serve steak fries on the side with spicy ketchup. Enjoy!



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