There are two times of year that I really seem to crave beer brats: grill season and at parties for “the big game”. I love having the flavorful and moist meat on the inside, and the snap of a good sausage casing on the outside.
One thing about this time of year (at least where I live), is that grilling isn’t an option. In the past, I have slow cooked the sausage, vegetable, beer and stock mixture on the stove-top, chilled the meat, and then finished on the grill. I decided, is to speed up the process of infusing the flavor into the bratwurst sausages and cooking them through with my Instant Pot to create flavorful beer brats, and then get that crispy snap of the sausage casing with the air fryer. Of course if you have the weather to grill, these beer brats can be finished off on the grill as well.
Tips for preparing part of this ahead of time:
You can cook the beer brats ahead of time (they can be cooked straight from the refrigerator), giving you more time to enjoy yourself at your next get together. When it’s time to serve, toss them in the air fryer for 5-6 minutes (try to flip halfway).
You can even stagger cooking batches to ensure you always have hot brats available. If you are wanting to get the cheese sauce ready ahead of time, stop the cooking process right before you add the cheese. When you are ready to serve, heat the sauce up and melt in the cheddar cheese.
I love having the flavorful and moist meat on the inside, and the snap of a good sausage casing on the outside. I decided speed up the process of infusing the flavor into the bratwurst sausages and cooking them through with my Instant Pot to create flavorful beer brats, and then get that crispy snap of the sausage casing with the air fryer. Of course if you have the weather to grill, these beer brats can be finished off on the grill as well.
- 12 ounces beer about 1 can
- 2 cups chicken stock homemade, low sodium preferred
- 8 ounces mushrooms sliced or quartered
- 1 small onion quartered
- 3.5 pounds bratwurst sausages
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter, unsalted
- 1/3 cup flour
- Buns or hoagie rolls of choice to serve
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In 6 quart electric multi-cooker (Instant Pot used in this recipe), place trivet/rack. Add onion, mushrooms, bratwurst, beer and stock. Place inner pot in electric pressure cooker, cook on low pressure for 15 minutes, with natural pressure release.
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Place sausages on rack, and put in refrigerator until sauce is complete (or at least rest at room temperature for 10 minutes).
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Scoop out cooked vegetable pieces with a small mesh scoop, or pour through a sieve. Reduce cooking liquid in electric pressure cooker on high saute until about 2 cups of liquid remain.
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Pour reduced liquid into bowl or other heat safe container. Change cooking setting to low saute, and add butter. Once butter is melted, add flour until combined, stirring with wood spatula or whisk. Continue to stir and cook for an additional 2 minutes.
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Change cooking setting to normal saute. Slowly, while stirring, add reduced cooking liquid back into pot. Continue to stir until completely combined, and bubbly.
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After the liquid is back up to heat and bubbly, slowly start adding in the shredded cheese while still on saute, small handfuls at a time. Wait until the cheese is melted before adding more, until you have added all the cheese. Remove from heat, once the cheese is melted.
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Turn off heat and remove inner pot from cooker. Transfer cheddar sauce to gravy boat or dish that sauce can easily be scooped out of.
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Place rested/chilled brats in air fryer basket. Cook brats in air fryer at 400F for 5 minutes, flipping sausages over half way through.
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Serve brats with buns/rolls and cheddar sauce.
You can cook the beer brats ahead of time (they can be cooked straight from the refrigerator), giving you more time to enjoy yourself at your next get together. When it's time to serve, toss them in the air fryer for 5-6 minutes (try to flip halfway). You can even stagger cooking batches to ensure you always have hot brats available.
If you are wanting to get the cheese sauce ready ahead of time, stop the cooking process right before you add the cheese. When you are ready to serve, heat the sauce up and melt in the cheddar cheese.
When do you add the cheese?
Thank you for catching that missing step… I will edit the recipe. But to answer your question: after the liquid is back up to heat you slowly start adding in the shredded cheese while still on saute, small handfuls at a time. Wait until the cheese is melted before adding more, until you have added all the cheese. Remove from heat, once the cheese is melted.
I’m sorry for missing that step, and not responding sooner. I hope this helps, for the future. Thanks, again.