Blonde Ale Beer Brats and Cheddar Cheese Bisque

Name: Blonde Ale Beer Brats and Cheddar Cheese Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 tablespoons unsalted butter; 2 bay leaves; 12 lb sausage (Hillshire Farms Beer Brats, sliced 1/4 inch thick); 2 (12 ounce) bottles ale (Mission Street Blonde, room temperature); 1 cup leek (Small Diced); ½ cup carrot (Small Diced); 2 teaspoons fine sea salt; 1 teaspoon white pepper; 2 tablespoons garlic (Chopped); 2 tablespoons tomato paste; ½ cup pastry flour; ½ teaspoon dry mustard; ½ teaspoon sweet Hungarian paprika; ¼ teaspoon ground cayenne pepper; 6 cups chicken stock; 2 cups heavy cream (Tempered); ¼ teaspoon ground nutmeg; 2 cups sharp cheddar cheese (Grated)

Servings: persons

2 tablespoons olive oil
6 tablespoons unsalted butter
2 bay leaves
12 lb sausage (Hillshire Farms Beer Brats, sliced 1/4 inch thick)
2 (12 ounce) bottles ale (Mission Street Blonde, room temperature)
1 cup leek (Small Diced)
½ cup carrot (Small Diced)
2 teaspoons fine sea salt
1 teaspoon white pepper
2 tablespoons garlic (Chopped)
2 tablespoons tomato paste
½ cup pastry flour
½ teaspoon dry mustard
½ teaspoon sweet Hungarian paprika
¼ teaspoon ground cayenne pepper
6 cups chicken stock
2 cups heavy cream (Tempered)
¼ teaspoon ground nutmeg
2 cups sharp cheddar cheese (Grated)

1
In a 5-quart Dutch oven add olive oil,1-tablespoon butter, bay leaves and Beer Brats.
2
Saute over medium heat until Brats are brown.
3
Add 2 ounces Mission Street Blonde Ale and reduce by half.
4
Add 1-tablespoon butter,leeks and carrots.
5
Season with salt and pepper.
6
Saute' vegetables 4-5 minutes.
7
Add garlic, tomato paste and saute' for a minute.
8
Add remaining butter and stir well until butter has melted.
9
Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.
10
Gradually wisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened.
11
Whisk warm cream, nutmeg and slowly bring to a full boil.
12
Reduce to a simmer for 20 minutes.
13
Wisk a few times to prevent from burning.
14
Remove bay leaves from bisque.
15
Slowly fold in 3/4 cup creme fraiche, grated cheddar cheese.
16
Season to taste with fine sea salt and white pepper taste.
17
Stir bisque and simmer 3-4 minutes or until cheese melts.
18
Do not et bisque boil.
19
Serve Bisque in warm bowls.
20
Garnish with fresh chopped parsley, cheese and Creme Fraiche.

1531

kcal

Calories

101

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 tablespoons unsalted butter, 2 bay leaves, 12 lb sausage (Hillshire Farms Beer Brats, sliced 1/4 inch thick), and more.

Yes, Blonde Ale Beer Brats and Cheddar Cheese Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!