4.5
2 ratings

Wisconsin Brat & Beer Cheese Dip

Contributor
Serve this dip with pretzels and beer for a great, Wisconsin-style treat

McCormick

Pay homage to Wisconsin with three of the state staples: bratwurst, beer, and cheese. This dip is the perfect game-day dip for any sports gathering, no matter what team you’re rooting for.

Recipe courtesy of McCormick.

Ready in
40 m
4
Servings
787
Calories Per Serving
Makes
4 1/2 cups

Ingredients

  • 1 pound bratwurst sausages, casing removed
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 1/12 cups milk
  • 1 cup beer, such as Miller (headquartered in Milwaukee)
  • 1 package McCormick Pork Gravy Mix
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 3/4 cup cheese curds or shredded white Cheddar cheese

Directions

Preheat oven to 350 degrees F.

In a large skillet, cook and crumble sausage on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.

In the same large skillet, melt butter 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.

Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.

Nutritional Facts

Total Fat
61g
94%
Sugar
5g
N/A
Saturated Fat
27g
100%
Cholesterol
185mg
62%
Protein
42g
83%
Carbs
13g
4%
Vitamin A
277µg
31%
Vitamin B12
2µg
35%
Vitamin B6
0.4mg
21%
Vitamin C
0.2mg
0.3%
Vitamin D
3µg
1%
Vitamin E
2mg
9%
Vitamin K
3µg
3%
Calcium
523mg
52%
Fiber
0.2g
0.8%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
2mg
9%
Magnesium
51mg
13%
Monounsaturated
20g
N/A
Niacin (B3)
8mg
40%
Phosphorus
583mg
83%
Polyunsaturated
7g
N/A
Potassium
614mg
18%
Riboflavin (B2)
0.6mg
38.1%
Sodium
1295mg
54%
Thiamin (B1)
0.6mg
38.3%
Trans
1g
N/A
Zinc
5mg
35%