Two-Step Beer Brat Sliders With Mustard

Beer brats, a specialty of Wisconsin—where Matt Moore's wife is from—are first poached in a mix of beer and onions, then finished on the grill over direct heat for a crispy char. Andrea Behrends and Helene Dujardin

2-Step Beer Brat Sliders With Mustard

My wife, Callie, hails from Wisconsin, so I’ve had my fair share of brats. When we first met, her friends and family had me confused, inviting me over for a barbecue, yet serving me brats. Over the years I’ve been able to convince her crew that they are in fact grilling out, and not barbecuing. 

True Cheeseheads will tell you to first plunge the brats in a mixture of beer and onions, poaching them over the fire until just cooked through—a technique that helps them soak up more delicious flavor while keeping them juicy. After that, it’s all about getting that crispy char on the exterior, something you’ll easily achieve over direct heat. Serve the sliders with plenty of tangy mustard and a cold beer, of course.