Kilt Lifter Cheesy Bratwurst Sucker Punches

This recipe combines flavorful bratwurst meatballs, a rich beer cheese center, and a tangy dipping sauce for a hearty snack.

Ingredients

For the Meatballs

• 1 large yellow onion, divided
• ¼ cup salted butter
• 1 tablespoon ancho chili powder
• 4 cloves garlic, divided
• 1 case (or more) Four Peaks Kilt Lifter beer
• 10 bratwurst links
• ¼ cup panko breadcrumbs
• 1 egg
• 2 tablespoons prepared yellow mustard
• 36 risen rolls
• 1 bottle Wild Pear Golden Sauce

For the Beer Cheese Mixture

• 4 fluid ounces Kilt Lifter beer, room temperature (or more if needed)
• 20 ounces freshly grated sharp cheddar cheese
• 1 (16-ounce) package cream cheese, room temperature
• 1 tablespoon Worcestershire sauce
• 4 teaspoons dry mustard powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

For the Mustard Golden Beer Sauce

• ¼ cup any brand Golden BBQ Sauce
• 3 tablespoons Kilt Lifter beer

Directions

Preparing the Meatballs

1. Marinate the Bratwurst: Place bratwursts in an airtight container, add enough beer to cover, and add ½ of a diced onion and 3 roughly chopped garlic cloves. Seal and refrigerate overnight.
2. Prepare the Onion and Garlic: Remove bratwursts from marinade; strain the onion and garlic and set aside. Discard the liquid.
3. Sauté: Melt ¼ cup butter in a large skillet. Sauté the strained onions and garlic with the ancho chili powder on low heat until translucent. Cool in the freezer for about 15 minutes.
4. Mix: Remove meat from bratwurst casings into a large mixing bowl. Add 1 egg, ½ finely diced onion, 1 crushed garlic clove, 2 tablespoons mustard, ¼ cup panko breadcrumbs, and the cooled onion/garlic mixture. Mix thoroughly with gloved hands.
5. Form: Shape mixture into golf ball-sized meatballs, place on a cookie sheet, and refrigerate.
6. Brown: In a large skillet over medium heat, brown the meatballs on all sides. Transfer to oven-safe dishes (e.g., two 9×13 tins).
7. Cook: Add beer to the tins and bake at 350°F until fully cooked. Cool and refrigerate overnight.

Preparing the Beer Cheese Mixture

1. Flatten the Beer: Pour room temperature beer into a bowl and whisk occasionally for 5–10 minutes to remove carbonation.
2. Blend: In a food processor, combine cheddar cheese, cream cheese, Worcestershire sauce, mustard powder, garlic powder, and onion powder; pulse until mixed.
3. Add Beer: With the processor on high, slowly pour in the beer until smooth; adjust consistency with more beer if needed. Refrigerate to firm up, ideally overnight.

Preparing the Golden Beer Sauce

1. Combine ¼ cup Golden BBQ Sauce with 3 tablespoons Kilt Lifter beer; stir and set aside for dipping.

Assembling

1. Prepare the rolls according to package instructions.
2. Coat hands with cooking spray to prevent sticking. Wrap each meatball in cheese, then flatten a roll into a pancake shape and encase the cheese-covered meatball.
3. Place on a parchment-lined cookie sheet and bake at 350°F for 15 minutes or until golden brown. Brush with melted butter.
4. Serve with the Wild Pear Golden Sauce.