So I realized, there are five Tuesday's in January and while I wanted to wrap up the brunch bonanza for this month, I realized Super Bowl is on Sunday so I absolutely had to share a Super Bowl snack recipe. However, when you think about it, the brats are your sausage in a flaky crust with cheese sauce, so, come on, those are all things that could be at a brunch anyway. So we will kind of consider this brunch meets super bowl food, lol.
I love a good cheese dip but add beer to the mix, and you really have the perfect dip for any party. Perfect for dipping things like these brat bites, soft pieces of bread, pretzels, crackers, even veggies.
Nothing beats hearty finger foods! Heck, I could make a meal out of just appetizers.
4 Brats, cooked (can use chicken or turkey) brats
1/2 package Phyllo dough, thawed
1/2 stick butter, melted
1/2 stick butter
1/4 cup flour
12 oz beer, I used Miller Lite
2 cups Sharp Cheddar Cheese
1/4 tsp. dry mustard
1/4 tsp. ground pepper
1/2 tsp. salt
Preheat oven to 350 degrees. Cut your cooked brats into 2-3" pieces. Cut phyllo dough sheets into thirds lengthwise. Roll each brat piece in cut strip of phyllo dough. Place on baking stone or cookie sheet and with a pastry brush, coat each piece in the melted butter. Bake for 25-30 minutes. Serve immediately or keep warm in warmer.
To Make the Beer Cheese
Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth. Slowly add the cheese, then add dry mustard, pepper, and salt and stir until smooth. Keep warm in a small crockpot on warm.
Now head on over to The Blended Blog to link-up your yumminess and see what our dear Whitney its cooking up!
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