Tailgater Beer Brats with Zippy Cheese Sauce
Tailgater Beer Brats with Zippy Cheese Sauce

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tailgater beer brats with zippy cheese sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook tailgater beer brats with zippy cheese sauce using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tailgater Beer Brats with Zippy Cheese Sauce:
  1. Prepare Ingredients
  2. Take beers, 12-ounce (I use Becks)
  3. Prepare bratwurst
  4. Take cream cheese, 8-ounce
  5. Make ready shredded mild cheddar cheese
  6. Take worcestershire sauce
  7. Get prepared horseradish
  8. Make ready medium onion, large chop
  9. Take saurekraut (I prefer Snow Floss)
  10. Make ready butter
  11. Take caraway seeds
  12. Make ready bay leaf
  13. Make ready sea salt
  14. Take ground black pepper
Instructions to make Tailgater Beer Brats with Zippy Cheese Sauce:
  1. In a medium pot over medium heat, bring the 2 cans of beer to a low boil and boil the brats for 10 minutes and then set aside. If there is not enough room in the pot for all of the brats, do them in batches.
  2. To make the cheese sauce, reduce the heat and let the beer come to a simmer. Whisk in the cream cheese and then the cheddar cheese. At this point the sauce will be thin. Add the worchestershire sauce and the horseradish. Continue whisking occasionally and let the sauce reduce to the desired consistency.
  3. In a medium sauté pan over medium heat, melt the butter and add the onion, salt, pepper, bay leaf, and caraway seeds. Cook until the onions are translucent and then add the sauerkraut. Stir to combine and let the mixture slowly caramelize.
  4. Throw your brats on the grill and let them brown.
  5. Serve the brats on a bun topped with some cheese sauce and sauerkraut-onions.

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