Ingredients
20ozbeer brats
¼cupwhite onion,minced
2clovesgarlic,minced
12ozgerman beer,(pilsners or ambers work well in this recipe)
¼cupcornstarch
1½cupswhole milk
1tbspdijon mustard
1tspsalt
¼tspground white pepper,optional
pinchcayenne pepper
¼tspground nutmeg
8ozgouda cheese,shredded
6ozasiago cheese,shredded
3ozgruyère cheese,shredded
3ozgoat cheese,or chevre, crumbled
2tbsppimentos,drained, diced
1tbspcilantro,chopped
tortilla chips
pretzels,or pretzel bites
brats,cooked, cut into 1-inch pieces
Preparation
Using a very sharp knife, make a slit in the casings by running the tip of the blade down the length of the sausage. Remove the casing from each of the bratwursts and discard.
In a cast iron skillet, or other heavy nonstick skillet, brown the brats over medium high heat and cook for 5 to 6 minutes, until the meat is cooked through and developing some caramelized spots.
Break up the sausages with a wooden spoon or a potato masher while cooking—aim for bite-sized pieces the size of raisins, which are perfect for scooping with chips.
Use a slotted spoon to transfer the browned sausage to a slow cooker. Leave the fat behind in the pan, it will be used for the next step.
Add the onions and garlic to the hot pan and cook for 3 to 4 minutes, or until the vegetables look translucent and glossy.
Lower the heat to medium-low, and carefully pour the beer into the pan. The beer will steam and fizz, so be careful.
Using a wooden spoon, scrape up any browned bits of food that are stuck to the bottom of the pan. This deglazing of the pan is important as it adds tons of flavor to the finished dip.
Bring the liquid to a boil and let it bubble for about 2 to 3 minutes, until slightly reduced. (This also cooks off the alcohol.)
While the beer is cooking, whisk together the cornstarch, whole milk, Dijon mustard, salt, white pepper, cayenne pepper, and the ground nutmeg in a mixing bowl to form a smooth mixture.
Once the beer has reduced, carefully pour the cornstarch mixture into the skillet, whisking constantly. Increase the heat to medium and bring the mixture back to a boil. It should thicken quickly.
Once the mixture has the consistency of gravy and the whisk leaves a ribbon when pulled through the sauce, remove the pan from the stove and carefully pour the sauce into the slow cooker.
Stir the cheese, one type at a time, with the other ingredients in the slow cooker. Make sure to stir thoroughly before adding the next one.
Stir in the drained, diced pimentos.
Cover the slow cooker and cook the dip on high for 30 minutes to melt the cheese.
Once the cheese has melted completely, switch to the warm setting and stir the dip. Add the chopped cilantro and stir once more.
Adjust the seasoning to taste by adding more salt and/or pepper. This dip will keep (on warm) for up to four hours. Give the dip a stir every half hour or so to prevent skin from forming on the top. If it’s getting too thick, stir in a little milk to thin it out again.
Spoon the dip onto individual plates, or into bowls. Enjoy with tortilla chips or good ol’ Bavarian-style pretzels! Leftovers can be stored in a food storage container in the refrigerator for up to two days.
To reheat, heat on high for 1 minute in the microwave. Stir the dip and reheat at 30-second intervals, stirring after each interval, until warmed through.
