Ingredients

The following ingredients have 4 Servings
  • 1 (19 oz) pkg uncooked bratwurst sausages (5 brats)
  • 2 (12 oz) bottles plus 8 oz (1 cup) Warsteiner Dunkel beer, divided
  • 1 (17.3 oz) pkg puff pastry dough, thawed
  • 1 Tbsp plus 2 tsp Dijon mustard (divided)
  • 1 large egg (plus 1 Tbs water to make an egg wash)
  • 1 Tbsp sesame seeds
  • 8 oz smoked Gouda cheese (shredded)
  • 4 oz Vermont white sharp cheddar cheese (shredded)
  • 8 oz cream cheese

Instruction

  • In a large pot, put the brats to simmer in 2 beers for 20 minutes or until cooked through. Transfer to a cutting board until cool enough to handle.
  • Heat oven to 400°F.
  • Lay out the puff pastry dough. Shmere with a ~tablespoon of Dijon mustard. Wrap the brats in puffed pastry, then slice to 1-1/2 inch slices. Stand each piece up on a bake sheet. Brush each with egg wash, then sprinkle sesame seeds over top. Bake at 400°F for 25-30 minutes or until golden brown.
  • While brats are cooking, prepare the Smoked Gouda Fondue: in a medium saucepan or small crockpot, add the remaining 8 ounces of beer and remaining 2 teaspoons Dijon mustard. Add the cheeses and heat, stirring often, until cheeses are melted and mixture is smooth.
  • Serve the Beer Brats in Blankets with the Smoked Gouda Fondue. Yields approximately 26 party bites.