Brats and dip: an unbeatable team

By on January 21, 2015

Even though my dad was a big football player in the early 50s, I don’t get the game. All they do is fall down. They can’t run or something — it’s frustrating to watch — they run a few feet and they’re down, over and over. The referees throw their used hankies, or something, into the field during the game. And commercials, they are to be avoided at all times, no exceptions. I may not be cool like that, but I do like the excitement vibe from everyone and I love the food!

This appetizer is a step up from pigs-in-the-blanket (hot dogs wrapped in crescent rolls). I probably should have used yellow cheddar for contrast of color. My kids ate one-third of my cream cheese before I could get to it, so I added some plain Greek yogurt and Bookbinder’s sriracha cream sauce and it was great. A little mustard would be a good addition, too, or make a honey mustard dip.

 

Phyllo Wrapped Beer Brats

Ingredients

1 package bratwurst,

(pre-cooked or uncooked,

I used Johnsonville Beer’ n

Bratwurst brats)

½ package phyllo dough

½ cup melted butter

 

Directions

  1. Preheat oven to 350 degrees.
  2. Cut brats into 2-3 inch pieces.
  3. Roll and wrap each brat piece in a sheet of phyllo dough.
  4. Use pastry brush to coat each wrapped brat with butter and place on cookie sheet.
  5. Bake for 30-35 minutes or until golden brown. Cut in halves.

Don’t be afraid of the phyllo. If you use two pieces to wrap one, that’s fine. I damp a clean hand towel and lay it over the dough in between wrapping because it dries out fast. It doesn’t have to be pretty, the key is brushing lots of butter on top because that makes it nice and light and flaky.

If you have extra dough, fill it with Nutella or jam and follow the directions the same except they don’t need as much time in the oven. So good!

Phyllo Wrapped Beer Brats and Beer Dip make for good eating on Super Bowl Sunday. (Photo by Michele Walter Fry)

Phyllo Wrapped Beer Brats and Beer Dip make for good eating on Super Bowl Sunday. (Photo by Michele Walter Fry)

 

Beer Dip

Ingredients

2 packages (8 ounces each)

cream cheese, softened

1/3 cup beer

1 envelope ranch salad

dressing mix

2 cups (8 ounces) shredded

cheddar cheese

Pretzels

 

Directions

In a large bowl, combine and stir the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese.

Recipe is from Taste of Home.

Miscellaneous Tip: I don’t buy pancake syrup in the store because it’s so artificial. Pure maple syrup is expensive and goes fast. I melt butter and brown sugar, remove from heat, and then add maple extract (found in any store next to the vanilla extract). It’s better than pure maple syrup and you don’t need to add pats of butter on the side!

Michele Walter Fry’s assistants for this week were Eliza, Layne and Sophia. They welcome your comments at michelewalterfry@gmail.com.

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