If you love bratwursts and beer cheese, this recipe is about to become your new go-to appetizer or snack. Puff Pastry Beer Brats combine juicy bratwurst sausages wrapped in flaky, golden puff pastry with a flavorful beer-cheese dipping sauce that perfectly complements the brats.

For this recipe, you can use whatever type of sausage you like. I like brats, but you could even use hot dogs or chorizo if that’s what your family prefers.

Helpful Tips

Keep the Puff Pastry Cold: Work quickly and keep your puff pastry chilled until assembly to ensure it bakes up flaky and golden.
Don’t Skip the Egg Wash: Brushing the tops with egg wash and sprinkling salt adds a beautiful sheen and a slight crunch that elevates the final presentation.
Reserve the Beer: Be sure to save the beer from cooking the brats—it’s the secret ingredient that gives the cheese sauce its deep, rich flavor.

Puff Pastry Beer Brats

These Puff Pastry Beer Brats bring together the best of savory bratwursts, flaky pastry, and cheesy beer sauce for a crowd-pleasing treat

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Appetizer

Cuisine American

Servings bites

Calories 336 kcal

Ingredients

For the Brats

1 tablespoon butter
1/2 onion thinly sliced
¼ teaspoon salt
4 bratwursts
12 oz pilsner or other light beer
1 sheet puff pastry thawed but cold
2 tablespoons whole grain Dijon mustard
1 egg + 2 teaspoons water whisked
Coarse salt or pretzel salt

For the Beer-Cheese Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
The reserved beer from the brats
1/2 cup milk
1/2 cup heavy cream
6 oz sharp cheddar cheese shredded
1 tablespoon whole grain Dijon mustard
Salt and pepper to taste

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a skillet, melt butter over medium heat. Add the onion and salt; cook until softened, about 5 minutes. Add bratwursts and brown on all sides. Pour in the beer, cover, and simmer for 10 minutes. Remove bratwursts and strain out the beer, which is being reserved for the sauce. Set the brats and onions aside to cool completely.
Roll out the puff pastry. Press the seams together. Spread mustard over the whole pastry. Cut it in half. Then cut 6 strips out of the each half.
Once cooled, cut the brats in half and place one on each pastry square, along with a small scoop of onions. Roll it up and pinch the seams together so it won’t unroll. Place them seam-side down on the baking sheet. Prick the tops a few times with a fork then brush with egg wash and sprinkle on the salt.
Bake for 20 minutes or until golden brown and crispy.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually add reserved beer, then stir in milk and cream. Cook until thickened. Add cheese and mustard, stirring until melted. Season with salt and pepper.
Serve the bratwurst canapés warm with beer-cheese sauce for dipping.

Nutrition

Calories: 336kcalCarbohydrates: 14gProtein: 9gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 64mgSodium: 455mgPotassium: 152mgFiber: 1gSugar: 2gVitamin A: 416IUVitamin C: 0.4mgCalcium: 135mgIron: 1mg

Tried this recipe?Let us know how it was!