This recipe was inspired by an Austin, Texas eatery we enjoy at ACL Festival called The Best Wurst. Since we were unable to attend the festival this year, we made these in honor of the festival happening this weekend. Of course, we put our own twist on it!
- 1/2 cup of ketchup
- 1 tblsp curry powder
- 1 tblsp cumin
Blend together and set aside to let the flavors blend. We suggest making the day before and putting in the fridge.
- 1 pack of smoked brats
- 12 oz bottle of beer
- 2 cups of water
- 1 tblsp beer extract powder
- 3 tblsp pickling spices
- 1 tblsp mustard seed
- 1 sweet onion sliced
- 1 tblsp of balsamic vinegar
- Olive oil
- Sourdough rolls
Place the brats in the mixture and bring to a boil. Reduce and simmer for 30 minutes on a low simmer. Turn off and let them cool off in the brine liquid.
Slice thinly the sweet onion. Sautéed over medium heat the sliced onion until wilted. When almost done, sprinkle with balsamic vinegar and sautée a minute or two more. Take off the heat.
Grill the brats until slightly crisp.
Split the rolls, lightly coat the inside with oil, and lightly toast the bread on the griddle. Keep the onions warm while toasting the bread.
Split the brats lengthwise. Generously coat both sides of the rolls with the curry ketchup, put the split brats on the roll, top with onions. Enjoy!