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Gourmet brats with assorted dipping sauces

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

  • Serves

  • Difficulty


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


  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.

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