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INSIDE OUT BRAT FATTY WITH BROWN ALE MUSTARD GLAZE


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Check out this Inside Out Brat Fatty with Brown Ale Mustard Glaze from our Cowboy Charcoal Ambassador, Amy Overbey, from Team Meat Coma.

Throw it on the grill and feed a whole crowd! 

grilled brat fatty wrapped in bacon

Ingredients:


Yields: 10-12
Cook: 2 hours 2 mins
Prep: 25 mins


• 1 pound package of bratwursts, casings removed
• 12 slices of bacon
• 2 soft pretzels
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 large onion, large diced
• 2 tablespoons salted butter
• Kosher salt to taste
• 12 ounces brown ale
• 1/2 cup brown sugar
• 2 Tablespoons spicy brown deli mustard

PREPARATION:



Stuffing and Fatty Directions:
• Soak 
Cowboy Natural Apple Wood Chips in water for at least 30 minutes
• Fill half of grill with 
Cowboy Hardwood Lump Charcoal and light
• Cube soft pretzels and lay flat on a baking sheet. Place in a 350* oven for 10 minutes to dry
• Place diced onion in an aluminum half pan with 2 tablespoons of butter, lightly salt
• Place aluminum pan over direct heat on the grill grate and sauté onions until almost translucent. Add 9.5 ounces brown ale (reserve the remaining beer for glaze) and cook until liquid is mostly cooked off. Remove from grill
• In a medium size bowl combine pretzel cubes, onion/beer mixture, parsley and salt to taste. Mix until all pretzel cubes are evenly coated
• Lay out plastic wrap on counter and create a 6-piece by 6-piece bacon weave
• Remove bratwursts from their casing and place in a gallon size freezer bag
• Using your hands, press and smooth the sausage out to fill the bag width wise and 2 inches from the zipper length wise
• Cut the bag down both sides. Flip over and place the flattened bratwurst onto the center of the bacon weave
• Place the pretzel stuffing in the center leaving room at both ends
• Using the plastic wrap, carefully roll the bacon and bratwurst to enclose the stuffing within
• Pinch the edges of the sausage together and fold the bacon on each end over to seal the stuffing inside the Fatty
• Place the Fatty (seam side down) over indirect heat on the grill grate (300*)
• Smoke for 1.5-2.5 hours or until internal temp reaches 160*

Glaze Directions:
• In a small bowl whisk together remaining brown ale, mustard and brown sugar
• Once Fatty reaches 150* begin brushing the top and sides periodically with glaze to evenly coat and set the glaze
• Slice Fatty and enjoy!

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