Bratwurst, mushrooms and onions in a crispy crunchy wonton shell dunked in a pool of dreamy melted beer cheese dip. This combo should be a requirement for Super Bowl Sunday, am I right? I think beer and bratwurst are actually a tailgating requirement in the Midwest, but why should they be the only ones to enjoy this classic pairing? I promise your friends and family will gobble these up!
What's your go-to Super Bowl snack?
1 Tablespoon butter
½ cup diced onion
1 cup diced mushrooms
8 ounces bulk bratwurst sausage
1 cup beer
6 ounces cubed processed cheese
3 cups shredded sharp cheddar cheese
2 teaspoons dry mustard powder
6 cups vegetable oil
In a large non-stick sauté pan cook the butter, onion and mushrooms for 3-5 minutes over medium low heat or until softened. Add the bratwurst to the pan and brown the sausage, breaking it apart while cooking, into crumbles. Cook for 8 minutes, or until well browned. Set the mixture aside to cool slightly.
In a medium sauce pot over medium high, bring the beer and processed cheese sauce to a simmer. Whisk until the cheese is fully melted. Slowly whisk in the grated cheese and mustard powder until smooth. Set aside and keep warm.
Working one at a time, use your finger and moisten the outer edges of a wonton wrapper with water. Add about 2 teaspoons of the sausage mixture in the center. Bring the 2 bottom points together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a square bottom and pointed top.
In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Allow to drain on a cooling rack placed in a cookie sheet. Serve with warm beer cheese sauce.
Makes 18 wontons.
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