Sous Vide Beer Brat Grinders with Guinness Mustard

Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with peppers and onions.

Bratwurst is made from veal, beef, or pork and is great when cooked to 141°F (60.6°C), though you can go a little lower if you prefer. Because the sausage is made up of ground meats, you will want to hold it at temperature long enough to pasteurize the middle of it, usually 2 to 3 hours.

Because the beer is sealed in the bags with the sausage, if you don't have a chambered vacuum sealer I recommend just using Ziploc bags to hold the brats. I prefer to finish the brats by grilling them, but you can sear them any way you want. If you don't grill them, you can roast or pan fry the peppers and onions as well.

Most Guinness mustard recipes just add a few tablespoons of Guinness to store bought mustard, which works fine in a pinch, but this recipe creates the mustard from scratch, filling it full of great Guinness flavor. It needs to be started a day ahead of time and the longer it sits the better it will taste. It will last for several weeks in the refrigerator.

Brats guiness mustard

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide beer brat grinders with guinness mustard recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Beer Brat Grinders with Guinness Mustard

  • Published: April 17, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 12 Hours
  • Cooks: 141°F (60.6°C) for 2 to 3 hours
  • Serves: 6

Sous Vide Beer Brat Grinders with Guinness Mustard Ingredients

For the Bratwurst

6 links bratwurst
5 ounces beer, preferably a lager

For the Guinness Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup malt vinegar
1 cup Guinness
2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

For the Grilled Onions and Peppers

2 onions
1 red pepper
1 orange pepper
1 poblano pepper
Salt and pepper

To Assemble

6 grinder or hot dog buns
Olive oil

Sous Vide Beer Brat Grinders with Guinness Mustard Instructions

For the Bratwurst

At least 2 to 3 hours before serving

Preheat the water bath to 141°F (60.6°C).

Place the bratwurst into the sous vide bag and add the beer. Seal the bag then place in the water bath and cook for 2 to 3 hours.

For the Guinness Mustard

At least 12 hours before serving

Combine the mustard seeds, malt vinegar, and Guinness in a bowl. Cover with plastic wrap and let sit for several hours or preferably overnight.

The next day, add the soaked mustard seeds and their liquid to a blender or food processor. Add the remaining ingredients and process until it is the consistency you desire. The mustard can be refrigerated for several weeks.

For the Grilled Onions and Peppers

40 minutes before serving

Peel the onions and then cut into slices about 1/2" to 3/4" (13mm to 19mm) thick, trying to keep the slices together. You can also thread the onion slices onto a shish-kabob skewer.

Cut the sides off of the peppers, leaving them whole. Salt and pepper the onions and peppers and then drizzle with the canola oil.

Heat a grill to high heat. Add the onions and peppers and cook until they just begin to brown and are cooked through. Remove them from the heat. Once they have cooled enough to handle slice the peppers into 1/2" (13mm) strips and cut the onions in half.

To Assemble

Remove the bratwurst from their bag and pat them dry. Sear the brats on the grill over high heat, about 1 or 2 minutes per side.

Brush the inside of the buns with oil and then grill briefly until they just start to brown. Remove from the heat then smear some Guinness mustard on the buns, add a bratwurst, and top with the peppers and onions then serve.

Modernist Notes

Because they use modernist ingredients, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

Adding 0.3 grams of xanthan gum to the Guinness Mustard before blending it helps it hold together better and keep its shape when plating.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: BBQ, Brats, Dish, Sandwiches, Sausage, Sous Vide, Sous Vide BBQ , Sous Vide Beef Sausage, Sous Vide Brats, Sous Vide Grilling , Sous Vide Pork Sausage, Sous Vide Recipes, Sous Vide Sandwiches , Sous Vide Sausage , Xanthan Gum, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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