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Beer Brats in Blankets and Smoked Gouda Fondue

Savory bratwurst, simmered in dark German lager, wrapped in puff pastry, and served with a rich and smooth Smoked Gouda Fondue.

Course Appetizer
Cuisine football food, party food, slow cooker
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 26
Author Erica


  • 1 19 oz pkg uncooked bratwurst sausages (5 brats)
  • 2 12 oz bottles plus 8 oz (1 cup) Warsteiner Dunkel beer, divided
  • 1 17.3 oz pkg puff pastry dough, thawed
  • 1 Tbs plus 2 tsp Dijon mustard divided
  • 1 egg plus 1 Tbs water to make an egg wash
  • 1 Tbs sesame seeds
  • 8 oz smoked Gouda cheese shredded
  • 4 oz Vermont white sharp cheddar cheese shredded
  • 8 oz cream cheese


  1. In a large pot, put the brats to simmer in 2 beers for 20 minutes or until cooked through. Transfer to a cutting board until cool enough to handle.
  2. Heat oven to 400F.
  3. Lay out the puff pastry dough. Shmere with a ~tablespoon of Dijon mustard. Wrap the brats in puffed pastry, then slice to 1-1/2 inch slices. Stand each piece up on a bake sheet. Brush each with egg wash, then sprinkle sesame seeds over top. Bake at 400F for 25-30 minutes or until golden brown.
  4. While brats are cooking, prepare the Smoked Gouda Fondue: in a medium saucepan or small crockpot, add the remaining 8 ounces of beer and remaining 2 teaspoons Dijon mustard. Add the cheeses and heat, stirring often, until cheeses are melted and mixture is smooth.
  5. Serve the Beer Brats in Blankets with the Smoked Gouda Fondue. Yields approximately 26 party bites.