Beer Brats & Rosemary Flat Bread
The ultimate tailgating beer and brat recipe—a simple and easy way to inject some flavor into your brats as you’re waiting for the game. The grilled rosemary flat bread makes this dish a touchdown!
Beer & Brats:
Grill the brat and kielbasa on the green egg or charcoal grill. Place some hickory wood chip to the charcoal for additional smoky flavor.
After getting a nice char on the brat and kielbasa, place them over the onions and peppers in a large foil pan.
Cover with beer. (And crack one open for yourself to drink while your cooking!)
Over medium heat simmer the brat and kielbasa for 15–20 minutes covered.
Serve with grilled rosemary flat bread and lots of mustard.
Rosemary Flat Bread:
Line 2 baking tray with some parchment paper.
In a bowl combine the olive oil, rosemary, garlic and yeast. Add the water to dissolve the yeast.
Add the flour and salt. Mix and knead by hand until you have a smooth ball of dough.
Spread the cornmeal on a flat surface. Place the dough on the cornmeal and cover with a warm, damp kitchen towel.
Allow the dough to rise until double in size, for about 45 minutes.
With a rolling pin, flatten the dough. Cut into 12 equal pieces.
Flatten each piece with your fingers, pounding it out very thin.
Brush each piece of flatbread with remaining olive oil and sprinkle lightly with salt.
Place the rosemary flat bread on the green egg or grilled about seconds per side.