Beer Brat Blankets With Smoked Gouda Beer Cheese Fondue


  • For the brats:
  • 6 bratwurst sausages
  • 24 ounces light German beer
  • 1 (18-ounce) package puff pastry sheets
  • 4 tablespoons Dijon mustard
  • 1 egg, lightly beaten for wash
  • For the smoked Gouda fondue:
  • 8 ounces light German beer
  • 1 teaspoon lemon juice
  • 12 ounces smoked Gouda cheese, shredded
  • 4 ounces Gouda cheese, shredded
  • 2 tablespoons cornstarch
  • 4 ounces cream cheese, softened at room temperature
  • 1/2 teaspoon cayenne


  1. Make the brats: In a large saucepan, boil sausages in beer for 20 minutes until cooked through.
  2. Preheat the oven to 400 degrees.
  3. Line a baking sheet with parchment paper and lay out puff pastry. Spread mustard evenly across the puff pastry dough. Roll each brat up and slice into one-inch pieces. Place pieces on lined baking sheet and brush with egg wash. Bake for 20 to 25 minutes until golden.
  4. Make the fondue: In a medium saucepan, combine beer and lemon juice and bring to a boil. In a large bowl, toss shredded cheeses with cornstarch, and stir into beer mixture. Add cream cheese and cayenne and whisk until smooth. Fondue is best kept in a slow cooker for up to 2 hours.