Green Bay. Home to one of the most loyal fan bases in professional sports. Unlike other NFL teams, the Packers are a non-profit organization owned by a community of over 360,000 shareholders. What do we call this elite group of NFL owners? Cheeseheads.
For a fan base that resides in a state known for making top of the line cheese, I can’t think of a better name. But to be honest, when it comes to the culinary world, Wisconsin has mastered much more than just cheese. For example, did you know that Wisconsin is the birthplace of many great beers like Pabst Blue Ribbon and Miller Brewing Company? Believe it or not, Wisconsin is also home to the world’s largest Bratwurst festival, and the world’s largest bratwurst (over 52 feet!).
With these ingredients in their arsenal, it’s no surprise that we’re serving up our Pretzel and Bratwurst Beer Cheese Dip this week as we watch the Green Bay Packers. Sure we could go to Green Bay to try the real deal, but it’s cold there and the wait list for season tickets is over 40 years. We can’t wait that long so we’ll just eat this in the comfort of our own warm homes and avoid the shaming that follows from packing our faces with cheese in public. Moderation isn’t an option here because unlike the Green Bay Packers, you won’t want to share this with the community.
- 8 oz of Sharp Cheddar Cheese or Tri-Cheddar Mix
- 1 pound of Bratwurst with casing removed
- 3 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup beer (I used Pabst but feel free to switch)
- 1 tube of pre-made pizza dough
- 1/3 cup baking soda
- 1 egg beaten
- Rollout pizza dough and cut into 2×2 inch squares. Roll into balls
- Boil a pot of water and stir in baking soda. Add in pizza dough balls and cook for about 2 minutes or until they expand. Place on a baking sheet
- Brush Egg over dough balls then sprinkle salt over each. Bake in oven at 425 degree for about ten minutes or until they start to brown.
- In a large skillet or pot, cook bratwurst over medium heat for about ten minutes or until browned. Remove and set aside.
- In same skillet, over medium heat melt butter and stir in flour for about 1 minute. Mix in milk, cheese and beer. Whisk until melted and smooth. Once smoothed out, stir in bratwurst. Keep stirring until ready to ad to pretzel bread.
- In a stove safe plate (I used cast iron skillet), line pretzels around edge of the plate. Pour bratwurst and cheese mixture into center of dish. Place back in stove at 425 for about 5 – 7 minutes.
- Remove from oven and let sit for a few minutes (trust me, I learned the hard way how hot that cheese is).
- Crack open a cold beer and dig in.