A festive sandwich with sauerkraut and bratwurst sausages in a cheese-beer sauce.

Ingredients:

• 2 cans of 0.33 l lager or pilsner
• 3 Granny Smith apples, cored, peeled and thinly sliced
• 1 onion, sliced ​​into rings
• 4 raw bratwurst sausages
• 170 g Velveeta processed cheese, diced
• 1 tablespoon chopped pickled jalapeño rings
• 2 teaspoons Dijon mustard
• 1 baguette 60 cm long.
• 2 cups sauerkraut, drained

Preparation:

1. Preheat the grill to medium-high heat. Combine the beer, apples, onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a saucepan and bring to a boil over medium heat. Add the sausages and cook, stirring occasionally, until cooked through, 10-15 minutes. Add the sausages, reserving 1 cup of cooking liquid. Grill the sausages on all sides for 5-6 minutes.
2. Make a cheese and beer sauceIn a small saucepan, combine the processed cheese, 3/4 cup of the sausage liquid, the minced jalapeños, and mustard and heat over low heat. Cook, stirring constantly, until the cheese melts. Add more liquid if needed to thin the sauce. Keep warm.
3. Assembling a sandwichSlice the baguette in half lengthwise and lightly grill. Slice the sausages in half lengthwise and place them on the bottom half of the baguette. Top with sauerkraut, pour cheese sauce over the top, and cover with the other half of the baguette. Slice into several sandwiches and serve with the remaining cheese sauce.