Baked Brat Dip

by Thea Miller

All the yummy things you find on a brat in a cheesy dip (created by our
Master dip guru). Serve with baguette slices and a cold beer.
Makes 10-12, appetizer servings.

Ingredients

1 lb Cellar Brats, casing removed
1/4 cup yellow onions, finely diced
1/4 cup mayo
1 8oz package cream cheese, softened
3-4 Tablespoons mustard, like Dijon or a grainy mustard
16 oz Cracovia Sauerkraut, rinsed and drained
16 oz Brennan's Medium Swiss, shreddedΒ 

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Directions:
Preheat oven to 350 degrees. Cook brats in a large skillet until meat crumbles and is no longer pink. Drain well. Cool for 5 minutes.

Combine the mayo, cream cheese and mustard until well blended. Stir in the sauerkraut, cheese and sausage. Spoon into a lightly greased 1-quart baking dish. Bake for 20-25 minutes or until bubbly.

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