You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?

OR

Verify age via Facebook

Mark West Wines supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2017 Mark West Wines, Acampo, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Gourmet brats with assorted dipping sauces

Pair With Mark West California Pinot Noir
Gourmet brats with assorted dipping sauces recipe from Mark West Wines
  • Recipe Cooking Time

    Cooking Time
    1 hour

  • Recipe Serving Size

    Serves
    24

  • Recipe Difficulty Level

    Difficulty
    Medium

Ingredients

For the brats:

2 Tbsp unsalted butter

2 Tbsp canola oil, plus extra for oiling

2 large onions, sliced

8 cups beer, German lager, preferably

24 bratwurst sausages

Kosher salt

Freshly ground black pepper

 

For the beer-cheese sauce:

4 Tbsp unsalted butter, at room temperature

2 Tbsp all-purpose flour

2 Tbsp cornstarch

2½ cups beer, strained from brats

1⅔ cups whole milk

2 cups shredded Swiss cheese

2 cups shredded cheddar cheese

Kosher salt

Freshly ground black pepper

 

To serve:

Tomato ketchup

Dijon mustard

Whole grain mustard

Directions

  1. For the brats: Melt the butter and oil in a very large casserole dish or Dutch oven set over a medium heat.
  2. Add the onions and a generous pinch of salt, sweating until softened, about 8-10 minutes.
  3. Add the beer, bring to a rapid simmer, and then carefully position the brats in the dish. Simmer steadily for about 15 minutes.
  4. In the meantime, preheat a grill to a moderately hot temperature.
  5. For the sauce: As the brats simmer, melt the butter in a large, heavy-based saucepan set over a medium heat. Whisk in the flour and cornstarch, and cook for about 2-3 minutes until the roux is golden in color and bubbling.
  6. Remove the brats from the beer and set aside for grilling. Carefully strain 2½ cups of the beer liquid from the dish of bratwursts into a heatproof jar or bowl.
  7. Whisk the beer into the roux in a slow, steady stream until thickened and smooth. Next, whisk in the milk and bring the sauce to a simmer. Gradually stir in the two cheeses until melted and well blended. Season to taste with salt and pepper; keep warm over a very low heat.
  8. Carefully oil the grates of the grill before grilling the brats, in batches, for 6-8 minutes; turn from time to time until lightly charred all over.
  9. To serve: Arrange the brats on a serving dish or platter. Pour the warm beer-cheese sauce into a bowl and serve alongside the brats with cups of ketchup and assorted mustards on the side for dipping.
Find Mark West Wines Near You

Find Mark West Wines Near You

Where to Buy
Back
to Top