Beer and Mustard Bratwurst Wontons

Perfect for the big game!  Carmelized onions, beer braised bratwurst and a beer mustard cheese dip are enveloped in crisp, wonton wrappers.  The perfect, portable snack!

Beer and Mustard Bratwurst Wontons | Melanie Makes

They always say a way to a man’s heart is through his stomach and I one million percent agree.  Serving Andy these Beer and Mustard Bratwurst Wontons is likely the equivalent of him letting me sleep in every day for a week.  Pure bliss!

This game day snack is a total homage to our seven years living in Madison where each May he’d eagerly anticipate the end of the month and the arrival of the world’s largest Brat Fest to the city.  A festival complete with a grill as large as a semi-truck.  Oh yes, my husband was in heaven.

Beer and Mustard Bratwurst Wontons | Melanie Makes

Brats are always his go-to concession treat when we attend a ball game but I was looking to create something a bit more portable, a little less messy and perhaps a bit more refined.  I think these wontons are just that!  Caramelized onions, beer braised bratwurst and Robert Rothschild Farms’ Pub Style Beer and Mustard Cheese Dip are all contained within the crispy envelope of a baked wonton.  Still my husband’s beating heart, already.

Beer and Mustard Bratwurst Wontons | Melanie Makes

Beer and Mustard Bratwurst Wontons
  1. In a large pan, melt butter over medium heat.
  2. Add onions and stir to coat. Stir every 5 minutes for 30-40 minutes and onions are caramelized. If onions are browning too fast, turn heat down.
  3. Meanwhile, in a small saucepan heat 12 oz. beer to a simmer and add bratwurst. Cook 8-10 minutes or warmed through. Remove from heat.
  4. Deglaze pan of onions with ¼ cup beer, scrapping browned bits from bottom of pan. Remove from heat and season with salt to taste.
  5. Preheat oven to 400 degrees.
  6. Dice bratwurst into small, bit size pieces.
  7. To assemble wontons, on a baking sheet covered with a silicone baking mat or parchment paper, position a wrapper with one point towards you. Spread ½ teaspoon of Pub Style Beer and Mustard Cheese Dip evenly over wrapper. Top with 1 teaspoon diced bratwurst and 1 teaspoon caramelized onions.
  8. Fold bottom corner over filling and then fold sides toward center over filling. Roll toward the remaining point.
  9. Repeat with remaining wrappers and filling and spray tops of wontons lightly with cooking spray.
  10. Bake for 10-12 minutes or until browned, turning halfway through cooking.
  11. To create a dipping sauce, whisk together ¼ cup Pub Style Beer and Mustard Cheese Dip with a tablespoon milk.

Beer and Mustard Bratwurst Wontons | Melanie Makes

This is a recipe where you can make the onions and bratwurst ahead of time and then simply warm before preparing the wontons.  I’m all for prepping ahead of time.  I want to watch the game, too!


I was compensated by Robert Rothschild Farm to create this recipe.  As always, all thoughts and opinions are my own.


  1. yum yum yum! guessing that between Aaron and Case, I might get one – will definitely try!

  2. Hey, As I sit waiting for my 14 yr son to come out of intra-arterial chemotherapy I have been going through your blog. I love your blog and your new home. These brawtwurst wontons look amazing and cant wait to get home from Boston Children’s hospital to try and make these yummie things. I do have a question or two!! What kinda of beer do you cook doggies and is the beer already in the cheese. I live in New Hampshire and just need to get my head wrapped around mid-west food. Family already loves the brawt so we are halfway there. Thanks for your time in answering questions!!!! Must run my boy is out of surgery and I am on my way to recovery.

    • Hi, Lynne –

      Thank you so much for the kind words. It warmed my heart to know that I helped you pass the time while your son was in surgery – even if I had to question my husband as to what kind of procedure it was that you mentioned. I hope that he recovers quickly!

      For the bratwurst, I used sausage that was already cooked so really I was just warming it in the beer and giving it a bit of extra flavor.

      The cheese is already in the Beer and Mustard Dip – no need to add anything else! For this recipe, I totally played down the cheese aspect and instead focused more on the beer and onion flavors of a more traditionally prepared brat.

      Let me know if that helps or if you have additional questions!

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