- 15 bratwurst links
- 1 quart light beer
- 1 Spanish onion, diced
- 2 sheets puff pastry, thawed
- 1/2 cup German brown mustard
- 1 egg, beaten
- 1/4 cup poppy seeds
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup half and half
- 2 teaspoons German brown mustard
- 1 cup light beer
- 3 cups freshly grated sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
Spicy mustard, hearty sausages and boozy cheese sauce make these bites absolutely irresistible.
Swap option: Whole grain mustard adds a bigger burst of flavor if you want a bolder bite.
For the brats in a blanket:1.
In a medium sauce pot, combine the beer, bratwurst and onions. Bring to a boil, then reduce to a simmer and cook for 13 minutes. Remove the brats and onions from the pot and cool to room temperature.2.
Preheat oven to 400°F. Line a baking sheet with parchment paper.3.
On a lightly floured surface, roll the sheets of puff pastry into 12-inch squares. Cut each puff pastry sheet into 4-inch squares. Spread 1-2 teaspoons mustard on each puff pastry square, then topping the mustard evenly with 1 tablespoon diced onions. Lay one bratwurst over the onion mixture, and then gently roll up. Before sealing, brush the edge of the pastry with the egg wash. Continue to roll and press tightly to seal. Repeat with remaining pastry and brats. Brush each bundle with egg wash and sprinkle with poppy seeds. Slice each sausage bundle into 3-4 pieces on the bias.4.
Place the pastries on the prepared baking sheet about 2 inches apart and bake for 25 minutes, or until golden.
For the beer cheese sauce:1.
In a medium saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Add the half and half and cook until slightly thickened.2.
Once hot and thickened add the mustard and light beer and continue to cook until very hot.3.
Remove from heat and add the cheese, stirring until melted. Season with salt and pepper to taste.
Serve the brats in blankets hot with warm beer cheese sauce on the side for dipping.