Beer Brat Cheese Dip
A few years ago I is was at dive bar in Germany, perched at a pub table in the center of the room with two other people. We’d ordered beers, nameless, faceless pale lagers brewed close by. Through a thick accent the bartender suggested the sausage plate to go along with the beer. I’m never one to argue with those who serves my food, I instantly agreed.
A few minutes later he sets down a metal plate in the middle of the table. Coiled up in the center is a long snake of meat, one fork and a knife. We took turns slicing off a ring of hot juicy sausage, taking a bite, sipping our beer, and passing the utensils. Knife, fork, slice, bite, sip. Like teenagers huddled around a joint someone stole from their older brother, we waited anxiously for our next hit, playing it cool until it was our turn.
It didn’t take long for us to take down a two pound sausage. It went perfectly with the beer. Even as the cold beer and the warm sausage started slowly making their way to the same tepid temperature, it was still insanely satisfying.
Beer and sausage, not a bad way to spend an afternoon.