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How to make Greg Jennings’ recipe for Sweet and Tangy Brat Sandwiches with Kettle Cooked Jalapeño Potato Chips

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Mountain Dew and pilsner may not be the first drink combo you think of, but it’s certainly an unexpectedly delicious combination of flavors when making brats. Braise your brats in the two drinks and you’ll find juicy, tender brats infused with just a tad of sweetness. Throw on some Lay’s Kettle Cooked Jalapeño Potato Chips for a dose of spice and crunch, and bring home a game-day recipe win. Learn how to make NFL player Greg Jennings’ brats recipe.

Sweet and Tangy Brat Sandwiches with Lay’s Kettle Cooked Jalapeño Potato Chips

Prep time: 15 minutes

Cook time: 30 minutes

Preheat grill to medium-high heat.

In a medium pot over medium heat, combine sauerkraut, beer, Mountain Dew, and butter. Bring to a boil, then reduce to a simmer until beer reduces by half and butter is melted, stirring regularly, about 10 minutes. Add brats and heat until cooked through.

Remove brats from braise and place on the grill, turning every few minutes, until cooked through, about 10 minutes.

Drizzle onion rings with olive oil to coat. Grill onions, flipping once, until softened and grill marks appear, about 4 minutes. Remove from grill and set aside.

To assemble, apply spicy brown mustard to the bread. Place brat inside the roll and top with sauerkraut, grilled onions, and Lay’s Kettle Cooked Jalapeño Potato Chips and serve.

Serves 4.

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