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Sandwich Recipes

Sweet and Tangy Brat Sandwiches with Lay’s Kettle Cooked Jalapeño Potato Chips

Summary

NFL player Greg Jennings' brats recipe is an unexpectedly delicious combination of flavors – Mountain Dew and pilsner – makes juicy, tender brats with just a tad of sweetness. Throw on some Lay’s Kettle Cooked Jalapeño Potato Chips for a dose of spice and crunch, and bring home a game-day recipe win.

What You Need

  • 4 bratwursts
  • 1 onion, sliced into 1/2-inch rings
  • 1 tablespoon olive oil
  • 4 hard rolls, sliced 3/4 of the way through
  • 2 cups sauerkraut
  • 1/2 cup pilsner beer
  • 1/2 cup Mountain Dew
  • 1 stick butter
  • 1 bottle brown mustard
  • 1 bag Lay’s Kettle Cooked Jalapeño Potato Chips

Instructions

  1. Preheat grill to medium-high heat.
  2. In a medium pot over medium heat, combine sauerkraut, beer, Mountain Dew, and butter. Bring to a boil, then reduce to a simmer until beer reduces by half and butter is melted, stirring regularly, about 10 minutes. Add brats and heat until cooked through.
  3. Remove brats from braise and place on the grill, turning every few minutes, until cooked through, about 10 minutes.
  4. Drizzle onion rings with olive oil to coat. Grill onions, flipping once, until softened and grill marks appear, about 4 minutes. Remove from grill and set aside.
  5. To assemble, apply spicy brown mustard to the bread. Place brat inside the roll and top with sauerkraut, grilled onions, and Lay’s Kettle Cooked Jalapeño Potato Chips and serve.
Cooking time (duration)

Prep: 15 min. Cook: 30 min.

Number of servings (yield)

4 servings

Category

Sandwich

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