Brats,Beer & Kraut the Sous Vide Way

Sous Vide Brats this is a great combination of compatible ingredients to cook the sous vide way. Options include , horseradish, added to mayo mustard, cheddar or beer brats.

Author

Tony Vitale

Meat

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 150F / 65.6C

Ingredients

• 4 large Johnsonville Brats either beer ,original or cheddar
• 1 cup Saurkraut
• 1 cup Beer
• 4 Sausage or Hot Dog Buns preferably top split
• 3 tablespoons Spicy Brown Mustard
• 1 ½ cups Duke's Mayo
• ¾ tsp. Worcestershire sauce
• 1 ½ tsp. Horseradish

Directions

1. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
2. Add 4 Brats to sealed bag along with kraut & beer
3. Place sealed bag in sous vide bathe for one hour
4. Combine mustard, Worcestershire sauce and mayo in serving dish to serve as accompanist To kick it up a notch add some horseradish

Stovetop or Grill

1. Remove Brats from bag, pat dry, grill or pan sear to brown for 5 minutes serve on bun, drain sauerkraut serve with mayo mustard combo