BEER BRATS IN BLANKETS AND SMOKED GOUDA FONDUE #appetizers #pastry

Exquisite bratwurst, stewed in dim German ale, enveloped by puff baked good, and presented with a rich and smooth Smoked Gouda Fondue. This marvelous mix of flavors and totally new take on "Pigs in Blankets" will make any gathering, any event, completely great.

Gracious my dear Lord, this Beer Brats in Blankets and Smoked Gouda Fondue formula. This stuff is not terrible, but not great either great, I can't deal with it.

At that point while they are cooking, we make a basic, simple, exceptionally fundamental, incredibly scrumptious fondue cheddar sauce utilizing smoked Gouda, sharp white cheddar, a little Dijon, and, obviously, MORE BEER.

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Ingredients

• 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

Instructions

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.

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