-
1
Start your grill and prepare for indirect cooking over medium heat (325-350 degrees F).
-
2
Grill the brats over indirect heat for about 15-20 minutes, or until the internal temperature reaches 145 degrees F. Remove the sausages from the grill to a platter and let them cool.
-
3
Heat the frying oil in a large heavy pot (I recommend cast iron) to 360 degrees F.
-
4
In a medium mixing bowl beat the egg white to light peaks.
-
5
Add the flour, ale, baking powder and seasoned salt.
-
6
Whisk to combine and set aside.
-
7
When the oil is ready, slice each of the warm sausages into five equally sized pieces and toss them with the cornstarch in a medium bowl.
-
8
Working in batches of five skewers at a time, use a skewer to remove a piece of sausage from the cornstarch, knocking off the excess.
-
9
Coat each piece completely in the beer batter and carefully drop it into the oil, waiting a few seconds in between before adding the next.
-
10
Fry the brats until the batter is golden brown.
-
11
Remove to a wire rack inside a lipped sheet pan thats lined with several layers of paper towels.
-
12
Repeat with the remaining sausages.
-
13
Combine both mustards, the sauerkraut and applesauce in a small bowl.
-
14
Blend well with an immersion blender until smooth.
-
15
Serve the sausage on small skewers with the mustard for dipping.
-
16
Enjoy!
