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Bratwursts in Beer-Cheese Sauce
 Moderated by: WildBill, TasunkaWitko
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 Posted: Sun Feb 7th, 2016 04:31 PM
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TasunkaWitko



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Bratwursts in Beer-Cheese Sauce

On this 50th SuperBowl Sunday, I am posting this recipe that I recently tried. Variations on this theme have been floating around on the Internet and social media, so I decided to try it and was not disappointed in the least. Here is the version that I came up with:

Bratwursts in Beer-Cheese Sauce

2 bottles of your favourite beer (I used Budweiser)
6 to 12 bratwursts, depending on their size (I used 12 Johnsonville Stadium Brats)
1 onion, diced
2 cloves of garlic, minced
1 cup (1 8-ounce package) cream cheese
2 cups of your favourite cheese, shredded (I used sharp cheddar)

This recipe can be prepared on a grill or on a stovetop.

Place beer, bratwursts and onion and garlic in a pot or saucepan. Bring to a simmer and cook over medium-low heat for 10 to 15 minutes. Remove the bratwursts from the beer, then grill or broil until the casings are browned, perhaps 10 or 15 minutes, depending on theor distance from the heat.

Strain the onions out of the beer that the bratwursts were simmering in and set aside. Measure 1 cup of the beer broth, then discard or save the rest for another use. Return the broth to the saucepan, then add cream cheese, breaking it up and whisking or stirring until it is nearly melted.

Reduce heat to low and begin adding shredded cheese a handful at a time, whisking or stirring as it melts into the sauce. Continue to stir over low heat until cheese is fully melted and the sauce is smooth. Add the onions back to the saucepan and cook until heated through.

Serve the bratwursts topped with the cheese sauce.


Needless to say, this stuff was excellent; The only thing that I would change about this preparation would have been to add some black pepper. The

Best of all, this was also quite easy and would lend itself to dozens of variations. Imagine using a real beer, rather than some assembly-line swill. One could also change the profile by using a smoked sausage, Little Smokies, chorizo, Italian sausage...or perhaps a smoked cheese such as Gouda, Provolone or Swiss. You could add bacon, shrimp, diced peppers, hot sauce or a score of other ingredients and create an entirely new variation to suit your taste preferences, or perhaps a chosen theme. Top with a fried or poached egg, serve on toast, and you have breakfast. The possibilities are limited only by your available ingredients, and your imagination.

But, then again, you could do it simply as I did, and enjoy a really nice "cheese head" experience....



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 Posted: Mon Feb 8th, 2016 03:31 AM
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kotahdog
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Saving this one for later



 Posted: Mon Feb 8th, 2016 10:53 PM
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kotahdog
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Just made it, added a little extra beer and made with bud lite



 Posted: Tue Feb 9th, 2016 12:47 AM
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TasunkaWitko



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Hey, Kotah - glad you tried it...how did you like it?



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 Posted: Tue Feb 9th, 2016 12:47 AM
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TasunkaWitko



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Hey, Kotah - glad you tried it...how did you like it?



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 Posted: Tue Feb 9th, 2016 01:10 AM
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kotahdog
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I really like it, there is a beer cheese at a little place here called JL Beers, pretty good, this gets pretty close even has same consistancy. Would be great as a fry dip



 Posted: Tue Feb 9th, 2016 01:49 PM
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Ruffian
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My Doctors would love this one, will ask him next time at office as he plans next surgery ???? does sound great.



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 Posted: Tue Feb 9th, 2016 02:11 PM
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TasunkaWitko



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Say, Kotah - glad you liked it! The possibilities are endless, I think, and a person can pretty much take this in any direction that they might want to go.

Ruffian - what your doctor doesn't know won't hurt him! lol



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 Posted: Tue Feb 9th, 2016 02:36 PM
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kotahdog
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I used 1/3 less fat Cream Cheese So it would be a healthy alternative :thumbs:



 Posted: Tue Feb 9th, 2016 02:38 PM
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TasunkaWitko



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Sounds like a good idea, Kotah - from what you can see, did the substitution affect the sauce any? I actually found mine (with the "full-fat" cream cheese) to be just a little too thick, so the lower-fat could help with that. :thumbs:

Last edited on Tue Feb 9th, 2016 02:48 PM by TasunkaWitko



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 Posted: Tue Feb 9th, 2016 03:43 PM
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kotahdog
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Last edited on Tue Feb 9th, 2016 03:43 PM by kotahdog



 Posted: Tue Feb 9th, 2016 03:43 PM
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kotahdog
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Mine was thick to begin with and I wanted a little more beer flavor so I added an extra half cup of beer. Was considering adding diced Jalapenos but no one else wanted it spicy. Otherwise it was just as thick with the 1/3 less fat cream cheese.



 Posted: Tue Feb 9th, 2016 03:47 PM
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TasunkaWitko



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Sounds good - I'm going to try that next time as a "better" alternative. I'll also use one of my home-brewed beers, to ramp up the beer profile, as well!



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 Posted: Tue Feb 9th, 2016 04:27 PM
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Ruffian
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Just had the bratwursts with the cheddar cheese will try yours next time but that will be a while after this round. Also made the sauerkraut , bacon, onions,tomato sauce hot peppers ( Some ) and few other spices great for super bowl and yah a few cases of beer. also some smoked blue fish, salmon, did some baked clams too. Time to go out fishing soon.



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 Posted: Tue Feb 9th, 2016 07:09 PM
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MSUICEMAN
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how did I miss this? I just picked up some nice brats, I'll have to try this later this week.



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