Beer. Brats. Cheese. You’ll be a game day hero when you combine all three in this Wisconsin-inspired dip. Creamy, warm and loaded with Cheddar cheese and cheese curds, it’s best enjoyed with soft pretzel dunkers and a cold beer.
15m
PREP TIME
25m
COOK TIME
154
CALORIES
9
INGREDIENTS
Servings: 18
Ingredients
- 1 pound bratwurst sausages, casing removed
- 2 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup beer, such as Miller® (headquartered in Milwaukee)
- 1 package McCormick® Pork Gravy Seasoning Mix
- 1 1/2 cups shredded sharp Cheddar cheese
- 3/4 cup cheese curds or shredded white Cheddar cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 350°F. Cook and crumble sausage in large skillet on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.
- 2 Melt butter in same large skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.
- 3 Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.
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