Potato skins in beer gravy with Wisconsin sausage
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
This appetizer recipe was inspired by Wisconsin beer-braised sausages. But you don't have to cook them for long. Simply slice grilled bratwurst sausages into coins and serve them with beer cheese spread and mustard on baked potato skins. A perfect beer snack!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes
- 1 cup grated cheddar
- Toppings: beer cheese spread, sliced grilled bratwurst and brown mustard
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Recipes with similar ingredients: potato, cheese sauce, sausage
Cooking the dish according to the recipe:
- How to Make Classic Potato Skins:
Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins. - Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes. Add toppings.
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