Save to Pinterest My brother showed up one Sunday with a cooler full of uncooked brats and a six-pack, insisting we turn them into sliders before kickoff. I was skeptical at first, but once we pulled those little patties out of the oven and smothered them in beer cheese, I knew we'd stumbled onto something worth repeating. The kitchen smelled like a tailgate party, and by halftime, every single slider was gone. Now I make these whenever there's a crowd to feed and not much time to fuss.
The first time I served these at a backyard gathering, someone asked if I'd ordered them from a sports bar. I took that as the ultimate compliment. Everyone kept going back for seconds, and I watched the caramelized onions and tangy pickles work their magic on even the pickiest eaters. There's something about the combination of smoky brat, creamy cheese, and those sweet onions that just clicks.
Ingredients
- Uncooked bratwurst sausages: Remove the casings and treat the meat like seasoned ground pork, it shapes beautifully into patties and stays juicy in the oven.
- Smoked paprika: Adds a subtle campfire note that makes these taste like they came off a grill even when they didn't.
- Lager beer: The backbone of the cheese sauce, pick something you'd actually drink because the flavor comes through.
- Sharp cheddar cheese: Shred it yourself from a block for the smoothest melt, pre-shredded stuff can get grainy.
- Cream cheese: This is what makes the sauce luscious and keeps it from breaking when you reheat it.
- Yellow onion: Slice them thin and let them cook low and slow until they turn golden and sweet.
- Slider buns: Soft and slightly sweet, they soak up the cheese sauce without falling apart in your hands.
- Dill pickles: The acidic crunch cuts through all that richness and keeps each bite interesting.
Instructions
- Get the oven ready:
- Preheat to 375°F and line your baking sheet with parchment so the patties don't stick. This also makes cleanup about ten times easier.
- Caramelize the onions:
- Heat olive oil in a skillet over medium heat, add the sliced onions and a pinch of salt, then stir occasionally until they're soft, golden, and sweet, about 12 to 15 minutes. Set them aside and try not to snack on them.
- Shape the brat patties:
- In a bowl, mix the bratwurst meat with black pepper and smoked paprika, then divide into 12 equal portions and gently form each into a small patty. Don't overwork the meat or they'll turn out tough.
- Bake the patties:
- Arrange them on the prepared baking sheet and bake for 10 to 12 minutes until cooked through and lightly browned. They'll firm up nicely without drying out.
- Make the beer cheese sauce:
- Melt butter in a saucepan over medium heat, whisk in flour and cook for a minute, then slowly add the beer while whisking constantly until smooth. Lower the heat, stir in the cheddar and cream cheese until melted, then add Dijon mustard and season with salt.
- Assemble the sliders:
- Place the bottom halves of the slider buns in a baking dish, then top each with a brat patty, a spoonful of caramelized onions, a few pickle slices, and a generous drizzle of beer cheese sauce. Cover with the bun tops.
- Brush and bake:
- Brush the tops with melted butter and sprinkle with sesame seeds if you like, then bake for 7 to 8 minutes until the buns are toasted and the cheese is bubbling. Serve them hot and watch them vanish.
Save to Pinterest One evening, I made a double batch for a neighbor's birthday and someone brought their kid who claimed he hated sausage. That kid ate three sliders and asked if I'd teach his mom how to make them. Moments like that remind me why I love cooking for people, it's not just about the food, it's about creating something that brings everyone together and makes them feel at home.
Making It Your Own
If you want to lighten things up, swap in turkey bratwurst and you'll still get plenty of flavor without the richness. I've also added sliced jalapeños on top for friends who like a little heat, and it works beautifully with the creamy cheese. You can even use different cheeses in the sauce, smoked gouda or pepper jack both make excellent swaps depending on your mood.
Pairing and Serving
These sliders beg for a crisp pilsner or a cold Hefeweizen, something that echoes the beer in the sauce and refreshes your palate between bites. I've served them alongside a simple coleslaw or some crispy oven fries, and the whole spread feels like a proper game day feast. Keep napkins nearby because things will get gloriously messy.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though I've rarely had any survive that long. To reheat, wrap them in foil and warm in a 350°F oven for about 10 minutes until heated through. The beer cheese sauce can be made a day ahead and gently reheated on the stove with a splash of milk if it thickens up too much.
- Store the patties and sauce separately if you're meal prepping so the buns don't get soggy.
- Freeze unbaked patties on a tray, then transfer to a bag for up to a month.
- Double the caramelized onions because they're amazing on just about everything.
Save to Pinterest Every time I make these, someone asks for the recipe, and I'm always happy to share because food this fun deserves to be passed around. Whether it's game day, a casual dinner, or just a reason to gather friends, these sliders deliver every single time.
Recipe FAQ
- → Can I use pre-cooked bratwurst instead of raw sausages?
Yes, you can use pre-cooked bratwurst. Simply remove the casings, form into patties, and reduce baking time to 5-7 minutes just to heat through and brown slightly.
- → What type of beer works best for the cheese sauce?
A light lager or pilsner works best as it provides a mild, slightly malty flavor without overwhelming the cheese. Avoid dark or heavily hoppy beers which can make the sauce bitter.
- → Can I make the beer cheese sauce ahead of time?
Absolutely. Prepare the sauce up to 2 days in advance and store refrigerated. Reheat gently over low heat, adding a splash of milk or beer if needed to restore the creamy consistency.
- → How do I prevent the slider buns from getting soggy?
Lightly toast the bun halves before assembling, and avoid over-saturating with sauce. You can also brush the insides with a little melted butter before adding toppings as a moisture barrier.
- → Can these sliders be made gluten-free?
Yes, use gluten-free slider buns and substitute the all-purpose flour in the cheese sauce with a gluten-free flour blend or cornstarch. Ensure your bratwurst is also certified gluten-free.
- → What sides pair well with these sliders?
Classic game day sides like potato chips, coleslaw, sweet potato fries, or a crisp green salad complement these sliders beautifully. Pretzels and beer also make excellent accompaniments.
