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!
Tikeyah Whittle & Karlee Rotoly
Tasty Team
Total Time
1 hr 14 min
1 hr 14 min
Prep Time
20 minutes
20 minutes
Cook Time
54 minutes
54 minutes
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Total Time
1 hr 14 min
1 hr 14 min
Prep Time
20 minutes
20 minutes
Cook Time
54 minutes
54 minutes
Ingredients
for 6 servings
½ stick
unsalted butter, divided
½
medium yellow onion, thinly sliced
6
bratwurst sausages
24 oz
pilsner-style beer
(720 mL)
¼ cup
baking soda
(30 g)
16 oz
premade pizza dough
(480 g)
2 tablespoons
all purpose flour, plus more for dusting
6 tablespoons
sauerkraut, plus more for serving
2
large egg yolks, beaten
1 tablespoon
flaky sea salt
1 cup
whole milk
(240 mL)
2 tablespoons
heavy cream
2 tablespoons
worcestershire sauce
½ teaspoon
McCormick® Garlic Powder
Schwartz® Garlic Powder
Club House® Garlic Powder
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Preparation
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.
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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.
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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.
Delicious! Not a lot of work if you’re used to cooking meals from scratch/without many premade ingredients. My husband picked out a pretty strong IPA to use, which was great for the brats and the cheese sauce, but made the onions too bitter. I baked the brats for 20 mins at 450, and they were totally browned and cooked through, so keep an eye on them.
2021-02-28T04:26:09ZHelpful (5)
Maggie Schoonover
Best beer cheese for any pretzel. Definitely keeping this recipe!
2021-03-13T03:37:33ZHelpful (3)
Carrie A
the sauce is BOSS!! Amazing! make extra, it goes great with so much!!
2021-03-11T00:51:25ZHelpful (1)
Jeri Edwards
mine didn't look anything like this, but good. would make them again, but don't make the mistake of using Pillsbury pizza dough. it didn't stick right or wrap correctly.
2021-03-08T01:47:03ZHelpful (1)
Michele Miller
I think they came out great - I need to work harder to drain the sauerkraut even more and I plan to sear the brats on the grill before wrapping them.
2021-03-07T03:22:23ZHelpful (1)
Cassandra McKinnon
This went horribly IMO. The brats were still pink in the middle after all that boiling and baking. I had bake longer which overdid the pastry. & what were you supposed to do w/ the onion. Discard it w/ the beer? Remove w/ the brats & add to the sauerkraut? The only part that came out 100% was the mustard cheese sauce. It came out perfectly and was delicious
2021-03-02T01:38:13ZHelpful (1)
diszymanowski
This turned out amazing. It didn’t say what to do with the onion, so I put it inside along with the brat and some sauerkraut.
2021-03-26T21:50:51ZHelpful (0)
Florence Joseph
you can make it with premade crescent roll dough/ croissant it tastes the same and is ready shaped
2021-03-18T18:54:52ZHelpful (0)
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