BRATWURST & FRIED CHEESE CURDS
ingredients
- 4 Stone & Skillet English Muffin
- 4 Bratwurst
- Yellow mustard
- Sauerkraut
- Dill pickles
- Cheese curds
- Oil
- ¼ cup milk
- 1 cup flour
- ¾ cup of beer
- ½ teaspoon salt
- 2 eggs
- 2 lbs cheese curds
preparation
- Cook Bratwurst on the grill and keep warm in a low over (175 degrees)
- Heat oil over med-hi heat in a medium sauce pot, until it reaches 375 degrees
- Whisk together milk, flour, beer, salt, and eggs to form a smooth, thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer or slotted spoon. Shake the curds to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels and season with salt.
- Cut the bratwurst in half lengthwise
- On the bottom bun, add mustard, Bratwurst, pickles, sauerkraut, cheese curds, and top with the other half of muffin.
- Serve immediately.
