Touchdown Brat Sliders

My brother showed up one Sunday with a cooler full of bratwurst and a wild idea to turn them into sliders for halftime. We didn't have a grill, so we pulled the casings off, formed little patties, and baked them while a beer cheese sauce bubbled on the stove. The smell alone had everyone hovering in the kitchen before kickoff. Those sliders disappeared so fast we made a second batch during the third quarter.

I started making these for every playoff game after that first batch vanished in minutes. My friends began texting me days in advance to confirm I was bringing them. One year, I doubled the recipe and still ran out before the fourth quarter. Now I just assume everyone will eat at least three, and I plan accordingly.

Ingredients

• Uncooked bratwurst sausages: Removing the casings transforms them into tender, juicy patties that cook faster and fit perfectly on slider buns.
• Smoked paprika: This adds a subtle smokiness that mimics the flavor of grilled brats without needing an outdoor setup.
• Lager beer: A light, crisp lager works best for the cheese sauce—avoid anything too hoppy or it'll turn bitter when heated.
• Sharp cheddar cheese: The sharpness cuts through the richness of the cream cheese and gives the sauce a bold, tangy backbone.
• Cream cheese: This thickens the sauce and gives it a velvety texture that coats the patties without running everywhere.
• Yellow onion: Slow caramelization brings out natural sweetness that balances the tangy pickles and mustard.
• Dill pickles: Their acidity and crunch are essential—without them, the sliders feel too heavy.
• Slider buns: Soft, slightly sweet buns hold up to the sauce and stay tender even after a quick bake.

Instructions

Get the oven ready:

Preheat to 375°F and line your baking sheet with parchment to keep cleanup easy. This moderate heat cooks the patties evenly without drying them out.

Caramelize the onions:

Heat olive oil in a skillet over medium heat, add the sliced onions and a pinch of salt, then stir every few minutes until they turn golden and sweet, about 12 to 15 minutes. Don't rush this step—the slow browning makes all the difference.

Form the patties:

Squeeze the bratwurst out of their casings into a bowl, add black pepper and smoked paprika, then gently mix and shape into 12 small, evenly sized patties. Avoid overworking the meat or the patties will turn dense.

Bake the brats:

Arrange the patties on your prepared baking sheet and bake for 10 to 12 minutes until cooked through and lightly browned. They'll firm up as they cool slightly, so don't worry if they look a little soft coming out of the oven.

Make the beer cheese sauce:

Melt butter in a saucepan over medium heat, whisk in flour and cook for a minute, then slowly pour in the beer while whisking constantly until smooth. Lower the heat, stir in the cheddar and cream cheese until melted, then add Dijon mustard and a pinch of salt to taste.

Build the sliders:

Place the bottom halves of the slider buns in a baking dish, then top each with a brat patty, caramelized onions, pickles, and a generous drizzle of beer cheese sauce before covering with the bun tops. Brush the tops with melted butter and sprinkle with sesame seeds if you like.

Finish in the oven:

Bake the assembled sliders for 7 to 8 minutes until the buns are toasted and the cheese is bubbling. Serve them hot, straight from the oven, while the cheese is still gooey.

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The first time I brought these to a friend's house, someone asked if I'd catered them. I laughed and admitted I'd been elbow-deep in bratwurst casings an hour earlier. That moment made me realize how something this simple could feel impressive, and I've been leaning into easy-but-special recipes ever since.

Make It Your Own

If you want to lighten things up, turkey bratwurst works beautifully and keeps the same savory flavor. For heat lovers, tuck a few sliced jalapeños under the cheese sauce or mix a pinch of cayenne into the patties. I've also swapped the lager for a wheat beer when I wanted a slightly fruitier note in the sauce, and it was delicious.

Pairing and Serving

These sliders pair perfectly with a crisp pilsner or a cold Hefeweizen, though I've served them with hard cider and gotten rave reviews. On the side, keep it simple—potato chips, a quick slaw, or roasted veggies are all you need. The sliders are rich enough to stand on their own, so don't overthink the rest of the spread.

Storage and Reheating

Leftovers can be wrapped individually in foil and stored in the fridge for up to three days. Reheat them in a 350°F oven for about 10 minutes, still wrapped, so the buns stay soft and the cheese melts again. I've even frozen assembled (but unbaked) sliders, then baked them straight from frozen for an extra 5 minutes—they turn out just as good.

• Keep extra beer cheese sauce on the side for dipping or drizzling over seconds.
• If you're feeding a crowd, double the recipe and use two baking dishes so everything bakes evenly.
• Warm the buns slightly before assembling if they've been sitting out, so they don't tear when you build the sliders.

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These sliders have become my go-to whenever I need something that feels celebratory but doesn't chain me to the stove. They're proof that game day food can be both easy and unforgettable.

Recipe Questions & Answers

→ Can I use pre-cooked bratwurst instead of raw?

Yes, you can use pre-cooked bratwurst. Simply remove the casings, form into patties, and reduce baking time to 6-8 minutes just to heat through and lightly brown the exterior.

→ What type of beer works best for the cheese sauce?

A light lager or pilsner works perfectly as it provides subtle flavor without overpowering the cheese. Avoid heavily hoppy IPAs or dark stouts, which can make the sauce bitter or too heavy.

→ Can I make the components ahead of time?

Absolutely. Caramelize the onions and prepare the cheese sauce up to 2 days in advance. Store separately in the refrigerator and gently reheat the sauce before assembly. Form patties up to 24 hours ahead.

→ How do I prevent the cheese sauce from becoming grainy?

Use low heat when adding the cheese and remove from heat as soon as it melts. Avoid boiling the sauce after adding cheese, as high temperatures can cause the proteins to separate and create a grainy texture.

→ Can I make these sliders on the grill instead?

Yes, grill the brat patties over medium heat for 4-5 minutes per side until cooked through. Toast the assembled sliders on the grill for 2-3 minutes with the lid closed, watching carefully to prevent burning.

→ What are good side dishes to serve with these sliders?

Serve with classic game day sides like potato chips, coleslaw, German potato salad, soft pretzels, or crispy french fries. A fresh cucumber salad also pairs nicely to balance the richness.