BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY
These brats are simmered in a pale ale beer and onion broth for extra flavor, then wrapped with sauerkraut in cozy pretzel blankets that are crunchy on the outside and chewy and tender on the inside. Serve them with a super easy-to-make beer mustard cheese sauce for dipping!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h14m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F (220°C).
- In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
- Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
- Line a baking sheet with parchment paper.
- While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
- Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
- Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
- Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
- Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
- While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
- Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
- Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
BEER-BRAISED BRATWURST & ONIONS
Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, "beer brats" make a delicious weeknight supper or game-day dish.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
- Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
- Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
- Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
- Note: The nutritional information does not include the optional serving ingredients.
Nutrition Facts : Calories 364, Fat 30 g, Carbohydrate 8 g, Protein 12 g, SaturatedFat 9 g, Sugar 2 g, Fiber 1 g, Sodium 723 mg, Cholesterol 63 mg
BRATS IN A BLANKET WITH BEER MUSTARD
Brats in a blanket take the classic pigs in a blanket appetizer to the next level for dinner! I used fully cooked brats to make this super easy, but fresh brats are delicious if you have time to cook them ahead. Go crazy with your favorite flavors--I used jalapeño-Cheddar brats here!
Provided by Gabriela Rodiles
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
- Carefully unroll and separate 8 of the perforated triangles of crescent dough. Starting with the smaller end of each dough triangle, wrap it around a brat and pinch the seams together to totally seal. Place the wrapped brats on the prepared baking sheet.
- Beat the egg in a small bowl. Brush the brats with the egg and sprinkle the poppy and sesame seeds on top. Bake until the dough is golden brown, 20 to 25 minutes.
- To make the beer mustard, add the beer to a small saucepan. Bring to a simmer; simmer over medium heat until reduced by half, about 10 minutes. Add the brown sugar and stir until dissolved, about 1 minute. Add the yellow mustard and Dijon mustard to a small heatproof bowl. Pour in the reduced beer and stir to combine.
- Serve the brats in a blanket with the beer mustard on the side for dipping.
OKTOBERFEST BRATS WITH MUSTARD SAUCE
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.
Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
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