MAMA JULIES GUINESS CHEESE SAUCE AND BRATWURST DIPPERS
For the Brats:
Bratwurst– I use the Costco brand and I cook up 2 large 2 packs at one time and have them ready to go during the week.
1 49.5 oz can of Swanson’s Chicken Broth
1 bottle of Guiness Beer
For the Guiness Cheese Sauce:
2 cups shredded sharp cheddar cheese
1 – 8 oz block of cream cheese
1/4 cup of your cooking liquid – See instructions below for more on this.
1-2 Tbsp. melted butter
1 Tbsp. garlic pureed or minced
1 cup of heavy whipping cream
1/4 - 1/3 Knorr Home style stock cube or tub– add in ¼ of a little cup or tub and at the end when you taste it to see what if anything needs to be done at that point if it needs more salt or umami flavor add in a little bit more until it’s just how you like it.
1 tsp. thyme, dried
Fresh ground black pepper to taste
Garnishes:
Bacon Bits
Sliced Green Onions or
Parsley – Whatever fresh herb you might like you do you!
Ok the first time you make this, you will have to make the Bratwurst first. Why? Because we are going to use some of the cooking liquid from the brats in our cheese sauce to give it a beautiful deep rich flavor. We are only going to use part of it, so I recommend you save the rest in the freezer for future meals so that if you want, you can make the cheese sauce either without making the brats or if you want to make it before you cook up your brats.
I like to cook Bratwurst on the BBQ, however you can cook them on the stove top if you like.
In a large & deep skillet add in your chicken broth, bratwurst and half a bottle of Guinness beer. Cook them until they are all the way done. Once they are cooked completely, grill them on your bbq to give them a beautiful caramelization and crispy exterior. Save the cooking liquid for not only the cheese sauce you're going to make now, but also for potential future batches. That way if you want to make the cheese in the future and make it first ahead of time you will be able to.
NOTE: After you get done cooking your Bratwurst you might want to strain the little bits and pieces of meat out. This is up to you, but I did strain it out.
Start heating up a medium size pan and once its warmed up spray it with non stick spray, that way clean up will be easier. Add in your butter, garlic, thyme, onion powder, fresh ground black pepper and 1/4 of the Knorr homestyle stock cube. You can always add more of anything later so don't over do it now wait until the end and then add more in if you want too. Stir this for a minute or so until the flavors have a chance to bloom in the butter.
Add in 1/4 cup of your cooking liquid. You can always add in more later and at the end if you want to add in a splash of fresh Guiness to your cheese sauce to bring it to life you can do that too. Add in your cheddar cheese, cream cheese and heavy cream. Combine everything until it is smooth. Allow it to thicken on a medium to medium low temp until it thickens. I don't serve this hot off the stove. I like to allow it to cool down a little bit and thicken and then serve it. If you need to warm your Bratwurst up at this time go ahead and do that.
Now when adjusting your seasonings at the end, remember Bratwurst are typically salty so you don't want to get your Guiness dipping sauce too salty.
Garnish with whatever toppings you like.
You can reheat the cheese dip, however here are some tips on that matter!!! Only reheat the amount you want to use at that moment because cheese does not like to be melted over and over again and the consistency will not be as good each time. When you do reheat the amount of sauce you want to use stir in a little more cream to help with keeping the consistency smoothy and beautiful.