top of page
Writer's pictureChef Matt Basile

Smoked Bratwurst & Beer Cheese


a platter of smoked bratwurst in pretzel buns with summer sausage, pickle, chopped onion and beer cheese on top

Fall is the best time to break out your favourite comfort food recipes. As the weather gets cooler outside and everybody starts craving those warmer, heavier, more comforting dishes, I find myself thinking up my most creative recipes. I'm a firm believer that fall opens up a whole different chapter of bbq season and that's where these smoked Bratwurst sausages and beer cheese come in. I missed the boat on having this recipe up for Oktoberfest this year, but this recipe is good to make any time. The Bratwurst are smoked to perfection in the Alchemy smoker compartment, with that perfect snap of the casing and then thrown onto the plancha for a quick sear. The Bratwursts are then topped with grilled summer sausage, pickles, chopped onion and creamy, buttery, beer cheese, all in a salty pretzel bun. I might have created the perfect bite. If you want to know how to make my Smoked Bratwurst & Beer Cheese recipe, keep reading or jump to the full recipe.


bratwurst sausage going into the Alchemy smoker compartment

Set smoker to 300F. Place the sausages in the smoker and smoke for 15 minutes, or until just cooked through.


butter being whisked and melting in a cast iron pan on the elevated grill rack of the Alchemy bbq

While the sausage smoked, make the beer cheese. Place a cast iron pan on the elevated grill rack. Cut the butter into cubes and add to the pan once hot.


flour and butter being whisked together in a cast iron pan

Whisk the butter to melt and once melted add in the flour, and whisk until incorporated.


beer being poured into the cast iron pan with the butter and flour

Add the cream and whisk. Pour in the beer slowly and whisk.


a handful of shredded cheese being added to the cast iron pan

Add in the cheese, a handful at a time, whisking in between each one, until melted.


the smooth beer cheese sauce being whisked

Once the cheese is completely melted and you have a smooth cheese sauce, remove from the heat.


the smoked bratwurst being added to the grill to sear

Remove the sausages from the smoker and place on the diamond patterned grill to sear on both sides. Before you build your sandwich, put the beer cheese back on the heat and warm up for a minute or two, making sure to mix it.


the summer sausage on the plancha being grilled

Place the sliced summer sausage on the grill, flipping once, and cook until crispy or desired doneness.


a pickle being sliced in half

Finely dice the onion and slice the pickles in half.


a bratwurst sausage being put into a pretzel bun with grilled summer sausage and a pickle slice

To build, add two slices of grilled summer sausage to each bun, half a pickle, and a sausage.


beer cheese being poured over the platter of bratwurst sausages in pretzel buns

Top with chopped onions and a healthy portion of the beer cheese.


And now for the full recipe...


Smoked Bratwurst & Beer Cheese

Makes 5 sausages

Prep time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


Ingredients:

5 bratwurst sausages

1/2 cup butter

2-3 tbsp flour

3-4 tbsp cream

½ - ¾ cup blonde beer or lager

2 cups shredded marble cheddar cheese

5 pretzel sausage buns

10 thin slices summer sausage

¼ white onion

3 pickles

How to Make Smoked Bratwurst and Beer Cheese


Set smoker to 300F.

Place the sausages in the smoker and smoke for 15 minutes, or until just cooked through.

While the sausage smoked, make the beer cheese. Place a cast iron pan on the elevated grill rack. Cut the butter into cubes and add to the pan once hot. Whisk to melt, once melted add in the flour, and whisk until incorporated, add the cream and whisk. Pour in the beer slowly and whisk. Add in the cheese, a handful at a time, whisking in between each one, until melted. Remove from heat once smooth.

Finely dice the onion and slice the pickles in half. Put the beer cheese back on the heat and warm up for a minute or two, making sure to mix it.


Remove the sausages from the smoker and place on the diamond patterned grill to sear on both sides. Place the sliced summer sausage on the plancha grill, flipping once until crispy or desired doneness.

To build, add two slices of grilled summer sausage to each bun, half a pickle, a sausage, top with chopped onions and beer cheese.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.


Comments


Jump to recipe Canadian Breakfast Sandwhich

Recipe Categories

chef-Matt-Basile-headshot-photograph.jpg

Matt Basile

MEET THE CHEF

76.png

Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

bottom of page