Chef John Folse’s Cookbook: Beer Brat Sandwiches

This is a great tailgate recipe football fans will love.


See the full video at

When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. I guess that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try.

Prep Time: 30 Minutes

Yields: 6 Servings


1 package Hillshire Farm® Miller® High Life™ Beer Brats

6 French bread rolls

3 tbsps Dijon mustard, divided

¼ cup olive oil

3 large onions, peeled and sliced

2 tbsps ground mustard

salt and black pepper to taste

granulated garlic to taste


Heat grill to 350°F. Brush sausages with 1 tablespoon Dijon mustard and set aside. In a large skillet, heat olive oil over medium-high heat. Add onions and cook 15 minutes or until golden brown and tender, stirring often. Once onions brown, stir in ground mustard and season to taste with salt, black pepper and granulated garlic. Remove from heat. Grill sausages 5–6 minutes or until cooked thoroughly, brushing remaining Dijon mustard onto sausage during cooking process. To serve, place one grilled sausage in each roll and top with a generous amount of warm onion mixture. Serve immediately.

Recipe courtesy of Chef John Folse