- 1 package Tiefenthaler Philly Style Skinless Bratwurst
- 5 T butter
- 5 T flour
- 5-6 c whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove of garlic, minced
- 3 c Tiefenthaler Bacon and Onion Cheese, shredded
- 1 T stone ground mustard
- 1 bottle of beer
- 6 large potatoes, peeled and diced
Grill or smoke 1 package of Tiefenthaler Philly Style Skinless Bratwurst according to the directions on the package. Let them cool for a few minutes, then cut up into bite-size chunks and set aside.
While the brats are cooking, melt butter on medium heat. Once melted, add flour and whisk until it’s smooth. Let it cook for a minute or two, continuing to whisk. Then whisk in 5-6 cups of whole milk. Add salt, pepper, and garlic. Let it cook until it starts to thicken, stirring frequently.
Whisk in 3 cups of cheese until melted and smooth. Stir in stone ground mustard, and 1 bottle of beer.
Add the potatoes and the brat pieces. Let it cook on medium until the potatoes have softened…about 30-45 minutes, stirring often.
Recipe submitted by Terri Demarest