- For the bratwurst:
- 2 lb beef chuck
- 2 lb pork butt
- 1 packet LEM Backwoods Bratwurst Seasoning
- 5 oz Oktoberfest beer
- For the beer braised Sauerkraut:
- 4 cups Sauerkraut
- 1/4 cup House of Q Slow Smoke Gold Mustard Sauce
- 10-12 fl oz Oktoberfest beer
- 4 oz sharp white cheddar, shredded
- 8 sub sandwich buns
Grind the meats twice through a 10mm die. Whisk the cold beer and LEM Backwoods Bratwurst Seasoning. Combine the seasoning mixture and ground meats in the bowl of a stand mixer. Using the paddle attachment, mix the sausage on medium for 1-2 minutes, until the mixture becomes very tacky and holds together.
Form the sausage into roughly 1.5” diameter (2-2.5 oz) meatballs. Transfer to the refrigerator.
Preheat your Yoder Smokers YS640 pellet grill to 425ºF, set up for direct grilling with GrillGrates. Grill the meatballs, turning as they brown, until they reach an internal temperature of 160ºF. Remove and hold warm.
While the meatballs are cooking, preheat a Lodge Logic 7 quart dutch oven on the grill. When the cast iron is hot, add the sauerkraut and House of Q Slow Smoke Gold Mustard Sauce. Add enough beer to cover the sauerkraut. Allow to reduce by half. Add the meatballs and cheddar to the mixture and continue cooking 3-5 minutes longer.
Cut a wedge out of the top of the sub sandwich buns, making enough room for three meatballs to fit. Toast the buns on the grill. Top each bun with three meatballs and the sauerkraut mixture.
Recipe provided by All Things Barbecue, Inc