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.
Ingredients1 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, shredded
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.