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Brats in a Blanket with Beer Cheese Dip

1 loafBridgford Frozen Ready-Dough®, thawed
3 tablespoonsolive oil
½medium yellow onion, thinly sliced
6bratwurst sausages
24 oz.pilsner-style beer
¼ cupbaking soda
1 egg yolk beaten with 1 tablespoon water
1 tablespoonflakey sea salt

Remove frozen loaf of Bridgford Ready-Dough from package. Place on plate and brush with 1 tablespoon olive oil or spray with pan release, loosely cover with plastic wrap; set aside. Let thawed dough sit until it begins to rise (about 30-60 minutes).

In a large deep skillet add 2 tablespoons olive oil and heat on medium high heat. Add sliced onions and cook until soft. Add bratwurst and beer and bring to a boil. Cover skillet and turn heat down to medium and cook the bratwurst until cooked through (8-10) minutes. Transfer the sausages to a paper towel lined plate and set aside.  Reserve 1½ cups of liquid for the cheese dip; set aside.

Preheat oven to 425  ̊. Line a large baking sheet with parchment paper or lightly grease. On a lightly floured surface, roll dough out to a 10-inch circle. With a sharp knife or pizza cutter, cut the dough into 6 equal triangles. Take one dough triangle and flatten slightly with palm of hand. Place a sausage at the bottom and roll up over the triangle top. Seal edges and place seam-side-down on prepared baking sheet. Continue with remaining dough triangles and sausages.

Bring a large pot of water to boil over high heat (approximately 10—12 cups of water). Once boiling, add baking soda and stir to dissolve. Working in batches of 2, carefully drop the wrapped sausages into the boiling water for 20 seconds. Remove with slotted spoon and transfer back to prepared baking sheet.  Let the dough dry out for about 5-10 minutes. Brush dough with egg wash and sprinkle with salt. Bake in preheated oven for 15 – 20 minutes or until dough is a dark golden brown. Remove from oven and serve with Beer Cheese Sauce and grainy mustard, if desired.

Beer Cheese Sauce

¼ cup butter, ¼ cup flour, 1 ½ cups reserved beer liquid (or 12 oz beer), ¼ cup half and half, 6 cups shredded sharp cheddar cheese, 1 teaspoon Dijon mustard (or favorite grainy mustard).

In a medium saucepan melt butter over medium heat, add flour and cook for 1-2 minutes, stirring constantly. Slowly add reserved liquid (or beer) and bring to a boil, stirring constantly until thickened (2 minutes). Slowly add half and half and then cheese one cup at a time, stirring until melted. Add mustard and stir. Serve warm.

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