Mini Brat Corn Dogs with Cheddar Beer Sauce

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by Half Baked Harvest

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We love a beautiful summer day at the ballpark, but sometimes it’s just as fun to watch the game at home with family and friends. In the summer issue of Grate. Pair. will be able to bring the flavors of your favorite ballpark treats home with our all-star lineup of recipes from Half Baked Harvest, Taste and Tell, and Country Cleaver.

Start things off with Mini Brat Corn Dogs with Cheddar Beer Sauce, sliced bratwurst fried in a cornbread batter and topped with an easy homemade sauce made with beer and Wisconsin smoked cheddar.

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Find recipes for Soft Pretzel Pizza Bites, Whipped Bacon and Blue Dip with Homemade Oven Fries, Chili Dog Nachos, and Caramel Corn Mascarpone Ice Cream Sundaes at

Mini Brat Corn Dogs with Cheddar Beer Sauce
By Half Baked Harvest
Servings: 24 corn dogs


For Cheddar Beer Sauce:

1 tablespoon butter

1 large sweet onion, finely diced

1 cup water

1 1/2 cups beer

3 cups (12 ounces) Wisconsin smoked cheddar cheese, shredded

2 tablespoons flour

8 ounces Wisconsin cream cheese, softened

Pinch of salt and pepper

Cilantro, chopped, for garnish


For Mini Brat Corn Dogs:

Canola oil, for frying

8 precooked beer bratwursts (3-4 ounces each), cut into thirds

2 1/2 cups yellow cornmeal

2 1/2 cups flour

2 1/2 tablespoons baking powder

1/2 teaspoon salt

1 1/2 cups beer

2 eggs

1/4 cup honey


Cooking Directions:

For Cheddar Beer Sauce:

Heat large skillet over medium-high heat. Add butter and onions; cook about 15 minutes, stirring frequently, until softened. Slowly add water. Cook until liquid evaporates and onions are caramelized, about 8 minutes.
Remove from heat and set aside.
In saucepan over medium heat, bring beer to simmer. In bowl, toss shredded cheddar with flour. Add cheddar mixture and cream cheese to beer with pinch of salt and pepper. Stir until cheese has melted completely, about 5 minutes. Stir in caramelized onions. Sprinkle with cilantro. Serve warm with Mini Brat Corn Dogs.


For Mini Brat Corn Dogs:

Preheat oven to 250°F.
Pour oil into large, heavy-bottomed pot to 3-inch depth. Heat over medium-high heat until it reaches 350°F on deep-frying or candy thermometer.
Meanwhile, insert 1 toothpick into each bratwurst piece; set aside.
In large bowl, mix together cornmeal, flour, baking powder and salt. Add beer, eggs and honey and mix with rubber spatula until just combined.
When oil is hot, dip bratwurst piece into batter by holding toothpick and rotating bratwurst as needed until completely covered with batter. Immediately place bratwurst in hot oil. Repeat with 4 more bratwurst pieces. Do not crowd. Fry, turning occasionally, until light golden brown, about 2 minutes. Using slotted spoon or tongs, transfer bratwurst dogs to plate lined with paper towels to absorb any excess oil. Transfer fried dogs to warm oven and complete frying remaining dogs.
Once all bratwursts have been fried, serve immediately with cheddar beer sauce for dipping.