Wisconsin Brat Beer Cheese Dip Recipes

WARM BEER CHEESE DIP

Steps:

• Instructions Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low. Simmer, uncovered, for 2 minutes. Whisk in cream cheese and cayenne pepper until smooth. Gradually stir in salsa jack until melted. Serve warm with pretzels.

WISCONSIN BEEF-AND-CHEDDAR BRATS

Steps:

• Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
• Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.

BEER WISCONSIN BRATWURST

Steps:

• Melt butter in a Dutch oven saute onions till tender 5 minutes.
• Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
• Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.

WISCONSIN BRAT & BEER CHEESE DIP

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, cook and crumble sausage on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.
• In the same large skillet, melt butter on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer, and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken.
• Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.
• Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.

WISCONSIN BRAT & BEER CHEESE DIP

Steps:

• Preheat oven to 350°F. Cook and crumble sausage in large skillet on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.
• Melt butter in same large skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.
• Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.

WISCONSIN BRAT & BEER CHEESE DIP

Steps:

• Preheat oven to 350 degrees F. Cook and crumble sausage in large skillet on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.
• Melt butter in same large skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.
• Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.