Brats In A Blanket With Beer Mustard Cheese Sauce
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!
1 hr 14 min
1 hr 14 min
1 hr 14 min
1 hr 14 min
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
- 1 pinch McCormick® cayenne pepper
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 4 oz sharp cheddar cheese (120 g), grated
- Calories 599
- Fat 30g
- Carbs 51g
- Fiber 10g
- Sugar 6g
- Protein 22g
Estimated values based on one serving size.
- 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.
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