Sandwich and Wrap Recipes

Brats in a Blanket

Chef Heath Barbato delivers a Bratsgiving recipe that does the Cheddar Curtain proud. These Brats in a Blanket are wrapped in all the Wisconsin favorites: squeaky cheese curds, beer mustard and the flagship Johnsonville® Original Brat!

Brats in a Blanket


  • 4 Johnsonville® Brats
  • 4 pretzel brat buns
  • 1 pound fresh Wisconsin cheese curds
  • 1/2 pound shredded Cheddar cheese
  • 6 (ounces) sauerkraut, strained and fried
  • 3 ounces whole grain mustard
  • 2 ounces Dijon mustard
  • 1 ounce honey
  • 4 ounces lager-style beer
  • 1 Spanish onion, julienned
  • 2 cloves garlic, smashed
  • 4 (12 ounce) bottles lager-style beer
  • 1/2 cup butter


  1. In a small saucepan bring the honey and the 4 ounces beer to a simmer and reduce by half; whisk in the mustards and set aside.
  2. Add your butter, julienned onion, garlic cloves.
  3. On the other side of the grill place your brats on and grill on each side for 1 to 2 minutes.
  4. After they have the grill marks place them in your pan and pour the beer over top and let simmer while you start your “blanket."
  5. Place a flat cast iron pan on the other side of the grill on high heat.
  6. Place 4 separate circles of cheese curds (about 4 ounces per circle) and then sprinkle some of the shredded cheddar over each circle. Let them cook until the cheese curds are completely melted.
  7. Place the sausages in the bun and, with a spatula, scrape the cheese curd blankets on top with the caramelized side facing up.
  8. Spoon the beer mustard over the top. Sprinkle the crispy kraut and serve.

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