Recipe courtesy of Standard Tap
Recipe courtesy of Standard Tap
Bratwurst Welsh Rarebit
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 50 mg
- Sodium
- 463 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 50 mg
- Sodium
- 463 mg
Ingredients
Directions
- Boil the sausages in enough water to cover until just cooked through, then drain and let stand.
- Lightly brown the butter in a skillet, then add the flour and cook, stirring with a wooden spoon, whisk or high-temperature rubber spatula until it is smooth. Slowly add the beer while continuously whisking until it all comes together.
- Add the cheese, along with the mustard powder and Worcestershire sauce and whisk until it’s all combined. Remove from the heat and whisk a little more, then set aside.
- Toast the bread on both sides. Turn the broiler on high.
- Place the bread on a baking tray, then distribute the cheese sauce on top so that it’s just slightly oozing over the edges. Split the sausages lengthwise and place them on top. Broil until the cheese is bubbling and slightly browning, along with the sausages. Add a little sprinkle of fresh herbs.
