Nothing welcomes the fall like an all-out tailgate! After months of staggering summer heat, Texans emerge from their air-conditioned living rooms, and get back in front of their grills and smokers. The start of the football season gives us hope that cooler weather does exist and life outdoors can resume. While the menus for any tailgate can and should vary, sausage, and especially brats are a staple in our household. Many people have different views of boiling brats in beer. Some people think that it does nothing and is a waste of beer. I can certainly understand that concern. However, I think that boiling brats in a seasoned beer bath adds great flavor and helps make sure the brats are fully cooked before giving them a nice sear on the grill. Sauerkraut is optional, but this is another staple representing the German heritage throughout Texas.

Ingredients

• 1-2 packs of your favorite bratwursts
• 1-2 tablespoons of Rattler Rub
• 1 can of beer (For this recipe, I usually use a bock or märzen, but anything you have on hand will do.)
• Sauerkraut (Optional):
• 1/2 sweet onion sliced
• 1/2 tablespoon of Rattler Rub
• 1 tablespoon of Dijon mustard
• 2-3 dashes of Maggie seasoning
• 1 14-16 oz can/jar of sauerkraut

Directions

The whole process of cooking beer brats can be done outside on either a charcoal or gas grill. In a medium sauté pan, pour the beer and place over medium-high heat. Add 1-2 tablespoons of Rattler Rub and stir to help combine. Once the beer starts to come to a slow boil, add the brats. Try not to stack them on top of each other so that each is cooked evenly. Turn the brats every 5 minutes or so for 12-15 minutes. Keep the boil low and turn down the heat if necessary. The point of this boil is to cook the brats, but not to blister or pop the casings.

Once the brats have been boiling for 12-15 minutes, transfer them from the pan to the grill. Since these are already cooked, the point is to add some color and sear the brats. Over medium heat, give the brats 3-4 minutes before rotating. After 6-8 minutes, the brats should be done, but brown them or blister them as much as you prefer. Remove and let rest for five minutes.

For the sauerkraut, add the sliced sweet onion to the same sauté pan used to
boil the brats, which should still have some remaining beer. Add the mustard, Rattler Rub and a couple dashes of Maggie. Allow the onions to cook down and become soft. Once the onions have softened, add the sauerkraut. Stir in order to fully combine the sauerkraut and onions. Add more Rattler Rub to taste.