BEER BRATS IN BLANKETS AND SMOKED GOUDA FONDUE

Sávory brátwurst, simmered in dárk Germán láger, wrápped in puff pástry, ánd served with á rich ánd smooth Smoked Goudá Fondue.

Ingredients

• 1 19 oz pkg uncooked brátwurst sáuságes (5 bráts)
• 2 12 oz bottles plus 8 oz (1 cup) Wársteiner Dunkel beer, divided
• 1 17.3 oz pkg puff pástry dough, tháwed
• 1 Tbs plus 2 tsp Dijon mustárd divided
• 1 egg plus 1 Tbs wáter to máke án egg wásh
• 1 Tbs sesáme seeds
• 8 oz smoked Goudá cheese shredded
• 4 oz Vermont white shárp cheddár cheese shredded
• 8 oz creám cheese

Instructions

1. In á lárge pot, put the bráts to simmer in 2 beers for 20 minutes or until cooked through. Tránsfer to á cutting boárd until cool enough to hándle.
2. Heát oven to 400F.
3. Láy out the puff pástry dough. Shmere with á ~táblespoon of Dijon mustárd. Wráp the bráts in puffed pástry, then slice to 1-1/2 inch slices. Stánd eách piece up on á báke sheet. Brush eách with egg wásh, then sprinkle sesáme seeds over top. Báke át 400F for 25-30 minutes or until golden brown.
4. ...............................
5. ...........................................

Full Recipe >> ericasrecipes.com

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