- 1 can Zupan’s Farm to Market Festbier
- 4 Zupan’s Farm to Market Beer Brats
- 4 large egg yolks
- 2 tbsp light brown sugar, firmly packed
- 1/3 cup malt vinegar
- 4 tbsp yellow mustard powder
- 2 tbsp caraway seeds, ground
- 1 tbsp fennel seeds, ground
- 1 tsp fine sea salt
- Dash of Worcestershire sauce
- 1 tbsp vegetable oil
- 4 Pretzilla Soft Pretzel Sausage Buns, warmed
- 1/4 cup Oktoberfest Beer Mustard (recipe follows), plus more for serving
- 1 cup Oregon Brineworks Beet Apple Kraut
Bring the beer to a simmer in a 10-inch skillet over medium heat. Add the sausages, decrease the heat to medium-low, and simmer until cooked through, 7-10 minutes. Transfer the brats to a plate and reserve 1/4 cup of the beer, discarding the rest. (The brats can be cooked up to 2 days ahead.)
To make the beer mustard, fill a medium saucepan with about 1 1/2 inches of water and bring it to a boil over high heat. Reduce the heat to maintain a low simmer.
Beat the egg yolks with the brown sugar in a large, non-reactive metal bowl. Whisk in the reserved 1/4 cup of beer, the vinegar, mustard powder, caraway, fennel, salt and Worcestershire sauce. Set the bowl over the pot of gently simmering water and cook, whisking constantly, until the mixture thickens to a loose mustard consistency, about 3 to 5 minutes. (Note that it will continue to thicken as it cools.) Cool the mustard to room temperature, stirring occasionally, then transfer it to a jar. (The mustard will keep, refrigerated, for up to 5 days.)
To serve, place a skillet over medium-high heat. Add the oil, swirling to coat the bottom of the pan, then sear the brats until nicely browned, about 2 minutes per side.
Spread the mustard on the interior of each bun and add a brat to each. Top with the kraut and serve with the extra mustard on the side.