Cheesy Brat Dogs
Elizabeth Heiskell
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If I am not drinking coffee or water, I am drinking beer. Any recipe using beer in the ingredients, I am all in. Cooking the brats in beer helps to infuse an extra layer of flavor to these tasty dogs.

Swap option: You may use regular hot dog buns if you can't find the split top ones, it will just make broiling more challenging.


  • Brats

    • 8 uncooked brats
    • 1 medium-large sweet onion, thinly sliced
    • 1/2 stick butter
    • beer, to cover, about 3 to 4 cans
    • 8 split top hot dog buns
  • Cheese Spread

    • 1 pound extra sharp cheddar cheese, shredded
    • 1/3 cup mayonnaise
    • 2 tablespoons milk
    • 1 tablespoon dried parsley
    • 6 green onions, finely chopped
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon hot sauce
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon seasoned salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon cayenne pepper


For the brats:

Place brats in Dutch oven with onions and butter. Cover brats with beer. Bring to boil and reduce to a simmer until brats are cooked, about 10 to 12 minutes. Remove brats and set aside beer mixture.

Heat a medium-large skillet over medium-high heat. Place brats in hot skillet until golden-brown. Return to beer mixture until ready to serve or serve immediately after grilling.

For the cheese spread:

Mix all the ingredients in a mixing bowl until well combined and smooth.

To assemble:

Preheat broiler to medium-high heat.

Place each cooked brat in a split top bun. Top with generous amount of cheese spread. Broil until cheese spread is bubbling hot.

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