Description
Enjoy a gourmet twist on a tasty classic with Phyllo Wrapped Brats. Juicy bratwurst, caramelized onions and buttery phyllo dough create a crispy, savory delight. Paired with a rich beer cheese sauce, this appetizer is perfect for any occasion.
Ingredients
- Beer Brats:
- One roll Athens® Phyllo Dough, thawed
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 6 bratwurst sausages
- 12 ounces beer
- ½ cup butter, melted
- Kosher salt
- Beer Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Reserved beer from brats (about ¾ cup)
- 1 cup light cream or half and half
- 1 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced onion and cook until softened, about 2 minutes. Add bratwurst sausages and brown them on each side. Pour in beer, cover the skillet, and simmer for 10 minutes.
Remove brats to a plate to cool slightly. Strain the beer into a bowl and reserve for the sauce. Add the cooked onions to the plate with the brats.
Place one phyllo sheet widthwise on your work surface and brush it with melted butter. Repeat with 2 more sheets, but do not brush the top layer. Place one brat in the center of the phyllo sheet, about 1 ½ inches from the bottom. Place a few onion slices on top of the brat. Fold the long sides of the phyllo toward the center, then fold the short side over the brat and roll up tightly. Repeat with the remaining phyllo sheets and brats.
Place the wrapped brats seam side down on a baking sheet. Brush with more melted butter and sprinkle with kosher salt.
Reroll unused sheets and follow storing instructions on the package.
Bake in the preheated oven for 20 minutes or until the phyllo is golden brown and crisp. Remove from the oven and let rest for 5 minutes before serving.
In a medium saucepan, melt 2 tablespoon butter over medium heat. Whisk in 2 tablespoons flour until well blended and cook for 1 minute until it turns a light golden brown. Slowly stir in the reserved beer (about ¾ cup) and then add the light cream. Cook until the mixture is slightly thickened. Stir in the shredded cheddar cheese and Dijon mustard, and cook until the cheese is completely melted.
Serve the phyllo-wrapped brats warm with the beer cheese sauce either drizzled on top or as a dip.
