Go Back

Beer Brat Nachos

Sue Lau
Prep Time 30 mins
Cook Time 10 mins
Course Appetizer
Cuisine American
Servings 4


For the beer brats:

  • 19 ounces Johnsonville bratwurst sausages
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 cloves garlic chopped
  • 12 ounces lager beer such as Pabst

For the Beer Cheese:

  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 cup beer brat liquid
  • 2 cups milk
  • 1 teaspoon brown mustard
  • 8 ounces cheddar cheese shredded

For the Nachos:

  • 1 large bag tortilla chips or as needed
  • 8 ounces shredded cheddar cheese
  • 8 ounces sauerkraut drained and chopped and heated up
  • sliced banana peppers as desired
  • sliced scallions as desired
  • sour cream as desired
  • sliced cherry tomatoes as desired


  • Preheat oven to 350F.

Braise the bratwurst

  • Brown the brats in the oil then add the onion, garlic and beer.
  • Simmer the brats until cooked through and tender, about 20 minutes. Let cool.

Make the beer cheese

  • To make the beer cheese, melt the butter in a skillet and whisk in the flour.
  • Add 2 cups cold milk and half cup of whatever beer remained in the brat pan along with the mustard.
  • Whisk over low heat until mixture comes to a boil, then boil one minute to thicken.
  • Remove pan from heat and add the cheese, continuing to whisk and melt it; set aside.

Build the nachos

  • Dice up brats into crumbly pieces.
  • Place an initial layer of chips on a pan and load half the toppings, but not the sour cream or scallions, or tomatoes.
  • Cover with more chips then the rest of the toppings, except the cold toppings I mentioned.
  • Bake in the oven about five minutes to melt the cheese, then add the sour cream, scallions and tomatoes.


From the kitchen of palatablepastime.com
Keyword beer brats, beer cheese, nachos, Sauerkraut