Beer. Brats. Cheese. You’ll be a game day hero when you combine all three in this Wisconsin-inspired dip. Creamy, warm and loaded with Cheddar cheese and cheese curds, it’s best enjoyed with soft pretzel dunkers and a cold beer.
Preheat oven to 350°F. Brown sausage in large skillet on medium-high heat. Drain fat. Remove from skillet.
Melt butter in skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Slowly whisk in milk, beer and Gravy Mix until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually whisk in Cheddar cheese until melted and smooth. Stir in cooked sausage.
Transfer mixture to 9-inch glass pie pan. Sprinkle with cheese curds. Bake 15 minutes or until cheese melts. Serve with soft pretzel bits.