Elevate Your Party: Delicious Beer Brats in Blankets with Smoked Gouda Fondue Recipe
Prepare to transform your appetizer game with this extraordinary recipe for Beer Brats in Blankets, served alongside a luxuriously rich and smooth Smoked Gouda Fondue. This isn’t just another “Pigs in a Blanket” — it’s a culinary upgrade that promises a phenomenal combination of flavors and textures, making it the perfect centerpiece for any party or special occasion.
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Oh, my goodness, this Beer Brats in Blankets and Smoked Gouda Fondue recipe is simply divine. It’s one of those dishes that, once you taste it, you’ll wonder how you ever hosted a gathering without it. The savory bratwurst, infused with the deep flavors of German lager, encased in flaky puff pastry, and then dipped into that luscious, smoky cheese fondue—it’s an experience unlike any other.
And let’s talk about the FONDUE for a moment. This creamy, dreamy cheese sauce is so incredibly fantastic, I find myself making it again and again for various uses. Before trying this recipe, I had no idea that crafting such a gourmet-tasting fondue could be so straightforward. The ingenious twist of incorporating beer into a classic cheese sauce elevates it to an entirely new level, earning me some serious self-congratulatory pats on the back. This beer cheese fondue is genuinely that good, promising to be a versatile staple in your culinary repertoire.
For this delightful Beer Brats in Blankets creation, I had the pleasure of partnering with Warsteiner beer, and I couldn’t be happier with the results. Warsteiner holds a special place in our home, particularly for my husband, whose German heritage shines brightly whenever this beer is around.
His excitement was palpable when I brought home Warsteiner for this recipe post. It turns out, this isn’t a new-found affection; I’ve since learned that Warsteiner Dunkel has been his go-to choice at the Germany pavilion during the annual Food and Wine Festival at Disney. Who knew our culinary adventures were already so deeply intertwined with this iconic German brew?
Warsteiner boasts an impressive brewing legacy, crafting exceptional beers since 1753. This rich history underscores their commitment to quality and tradition. Today, Warsteiner is available in over 70 countries worldwide, making it a globally recognized and beloved brand. Whether you’re traveling abroad or enjoying a meal at home, you’re likely to find their distinctive golden or dark lagers.
Here’s a little piece of brewing trivia that highlights Warsteiner’s dedication to purity: their beer is brewed with water sourced directly from the pristine Arnsberg Forest. This naturally soft water is considered ideal for brewing, contributing significantly to the beer’s exceptional quality and smooth taste. This commitment to natural ingredients is also in strict accordance with the German Beer Purity Law of 1516, or “Reinheitsgebot,” which dictates that beer should only contain water, barley, and hops (and yeast, once its role was understood). It’s truly remarkable to think that Germany has maintained such a rigorous and respected Beer Purity Law for over 500 years—a testament to their brewing heritage and a standard I believe more countries should aspire to.
For this specific Beer Brats in Blankets recipe, I deliberately chose Warsteiner Dunkel. Its robust character, often described as “stout-ish,” makes it the perfect beer for cooking, especially when developing a rich cheese sauce. The Dunkel variety offers a dark, rich, and amber hue with a beautifully smooth mouthfeel and a distinct roasty flavor profile.
This beer’s assertive qualities make it an excellent pairing for hearty ingredients like sausage, grilled meats, and spicy dishes. It was precisely this understanding that led me to use a bold and flavorful smoked Gouda in the fondue. The smoky, complex notes of the Gouda cheese beautifully complement both the savory bratwurst and the deep, malty characteristics of the Warsteiner Dunkel, creating a harmonious and unforgettable flavor experience.
So, let’s dive into the simple yet effective steps for creating this show-stopping appetizer. First, we infuse our bratwurst sausages with incredible flavor by simmering them gently in a couple of bottles of Warsteiner Dunkel beer. This step not only cooks the brats but also saturates them with a wonderful malty depth. Once cooked, they cool slightly, making them easy to handle.
Next, we prepare the puff pastry. Each sheet is lightly spread with a thin layer of tangy Dijon mustard before being wrapped around the beer-infused brats. This mustard adds a subtle, yet crucial, zesty kick that cuts through the richness of the sausage and pastry. The wrapped brats are then sliced into convenient 1 to 1-1/2 inch pieces. To achieve that beautiful golden-brown crust and a touch of visual elegance, each piece receives a delicate egg wash and a sprinkle of sesame seeds before heading into a hot oven.
While our Beer Brats in Blankets are baking to golden perfection, it’s time to whip up the star accompaniment: the Smoked Gouda Fondue. This cheese sauce is truly remarkably simple to prepare, yet delivers an unbelievably delicious and sophisticated flavor. The base is created with more Warsteiner Dunkel beer and a touch of Dijon mustard, providing a tangy and complex foundation.
Into this, we melt a delectable combination of assertive smoked Gouda and sharp white cheddar cheese, along with creamy cream cheese for that silky-smooth consistency. The result is a vibrant, smoky, and utterly irresistible cheese fondue that complements the beer brats perfectly. It truly is that easy, and so incredibly good, you’ll want to dip everything into it! This fondue isn’t just for brats; it makes a fantastic dip for soft pretzels, crusty bread, apple slices, or even steamed vegetables.
So, there you have it, folks! Our Beer Brats in Blankets and Smoked Gouda Fondue — a truly elevated take on the classic pigs in blankets. This recipe delivers juicy, beer-infused sausage, encased in flaky, buttery puffed pastry, all paired with a ridiculously delicious, smoky beer cheese fondue. It’s an appetizer that will impress guests and satisfy even the most discerning palates, perfect for game day, holiday parties, or any gathering where good food is appreciated.
If you like cooking with beer, here are more recipe ideas
Cooking with beer is one of life’s great culinary joys. It adds depth, complexity, and a unique flavor profile that water or broth simply cannot replicate. From enhancing the richness of a cheese sauce to tenderizing meats and adding a malty sweetness to baked goods, beer is an incredibly versatile ingredient. Its ability to create rich, savory notes, especially in dishes like this where all the flavors truly shine, makes it a secret weapon in many kitchens. If you’ve enjoyed the experience of cooking with beer in this recipe, you’ll love exploring these other beer-infused dishes:
- Garlic, Bacon and Beer Macaroni and Cheese
- Beer Barbecue Tater Tot Nachos
- Cheddar Beer Pumpernickel Bread Dip
- Honey Beer Barbecue Chicken and Waffles
- Beer Barbecue Baby Back Ribs
- Sam Adams Beer Pizza Dough
- Beer Batter Mushrooms with Poblano Beer Queso
- Beer Brats in Blankets and Smoked Gouda Fondue
If you love German-inspired recipes, especially with BEER, also checkout my German Beer Cheese.
Beer Brats in Blankets and Smoked Gouda Fondue
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Ingredients
For the brats
- 2 bottles Warsteiner Dunkel beer
- 1 (19 oz) pkg uncooked bratwurst sausages (5 brats)
- 1 (17.3 oz) pkg puff pastry dough, thawed
- 1 Tbsp Dijon mustard
- 1 large egg plus 1 Tbs water to make an egg wash
- 1 Tbsp sesame seeds
For the smoked gouda fondue
- 1 cup Warsteiner Dunkel beer
- 2 tsp Dijon mustard
- 8 oz smoked Gouda cheese shredded
- 4 oz Vermont white sharp cheddar cheese shredded
- 8 oz cream cheese
Instructions
Prepare the brats
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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.
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Heat oven to 400°F.
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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.
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Brush each with egg wash, then sprinkle sesame seeds over top. Bake at 400°F for 25-30 minutes or until golden brown.
Prepare the Smoked Gouda Fondue
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In a medium saucepan or small crockpot, add the cup of beer and 2 teaspoons Dijon mustard. Add the cheeses and heat, stirring often, until cheeses are melted and mixture is smooth.
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Serve the Beer Brats in Blankets with the Smoked Gouda Fondue. Yields approximately 26 party bites.
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