• 2 medium Granny Smith apples, thinly sliced
• 1 white or yellow onion, thinly sliced
• lager beer (3 cans are enough for 5 brats and the onions and apples)
• Kosher salt and freshly ground black pepper
• fresh bratwursts
• hoagie rolls
• cheese sauce of your choice or use the beer recipe below
• sauerkraut, rinsed and drained well
• mustard of your choice
• other condiments such as relish, pickled jalapenos, diced onions

In a large, covered saucepan add the apples, onions, beer and salt and pepper. Cook for about 5-10 minutes or until the onions are soft. Add the fresh brats and simmer for 15 minutes more. Remove from the heat and allow the brats to cool in the liquid for an hour, lid on. Remove the brats, pat dry and keep warm until you grill them. Save 1 cup of the liquid to make the cheese sauce below.

Heat your grill and on medium-high cook for 6 minutes; turn and cook 6 minutes more. During the last minute or two brown the hoagie rolls.

Assemble the sandwiches and add condiments of your choice.

Beer Cheese Sauce:

• 8 oz. Velveeta cheese, cubed
• 1 tbsp. Dijon mustard
• 1/2 cup beer braising liquid (more or less) to get the thickness desired

Melt the cheese, mustard and some of the liquid in a small saucepan over low to medium heat, stirring constantly. Add more liquid as needed to get a creamy cheese sauce.

Recipe by cookingwithauntjuju.com 

• 3 lbs. small new red potatoes
• 1 medium yellow or white onion, quartered
• 8 oz. bacon, cooked until crisp and diced (set aside to garnish)
• 1 medium-large red onion, diced
• 1/4+ cup mayonnaise, optional (helps to mellow out the vinegar and Dijon)
• 3/4 cup cider vinegar (or champagne)
• 1 tbsp. Dijon
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper to taste
• 8 green onions, white and green parts thinly sliced
• fresh parsley leaves, minced
• snipped chives are a good addition

In a large saucepan add the potatoes and onion quarters; cover with water. Bring to a boil and cook for about 10 minutes or until tender. Drain, remove the onion and cool until you can cut them into small cubes. Place in a bowl and keep warm.

While the potatoes are cooking make the dressing. Cook the bacon until crisp, remove, drain and set aside. Add the diced red onion and saute for about 5 minutes. Carefully pour in the vinegar and Dijon mustard and cook for another 2-3 minutes. Whisk in the oil until combined and season to taste with salt and pepper.

Pour the hot dressing over the potatoes and with a spatula toss gently to coat. Mix in the sliced green onions and fresh parsley. chives are optional. Adjust any seasonings.

Recipe by cookingwithauntjuju.com