arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Baked Brat Dip

Adapted By Brennan's 27 Sep 2018

Tags: brats, cheese, beer, wisconsin, football, food
Serving Size: Created by Brennan’s Dip Guru


1 lb brat, casing removed

1/4 cup yellow onions, finely diced

1/4 cup mayo

1 8oz package cream cheese, softened

3-4 Tablespoons Brennan’s Dusseldorf Mustard

16 oz Cracovia Sauerkraut, rinsed and drained

16 oz Brennan’s Medium Swiss, shredded

Adapted From: Serves 10-12 appetizer servings

Serve this delicious taste of Wisconsin with slices of baguette and a nice cold Brennan’s Amber or Pilsner.

Pre-heat 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.