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2 medium onions, sliced into half moons
2 tablespoons olive oil, divided
¼ teaspoon sea salt
3 tablespoons lager beer
1 ½ cups diced kielbasa sausage
8 ounces Cabot Monterey Jack Cheese, shredded (about 2 cups)
8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups)
½ cup drained sauerkraut
Drizzle of bold and spicy deli mustard
Pretzel Crisps for serving
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HEAT tablespoon of oil over medium heat in a heavy bottomed skillet and add the onions. Cook the onions for about 10 minutes letting the onions sit and caramelize on the bottom, add the sea salt and then stir. Let sit another 5 minutes, stir, wait 5 minutes, stir. Repeat this process until the all of the onions are a golden brown. Pour the beer in the skillet and deglaze the bottom, scraping any browned bits off. Once the liquid is dissolved, remove the onions to a bowl and set aside.
ADD remaining 1 tablespoon of olive oil to the skillet and turn heat to medium high. Add sausage and cook, stirring occasionally until the sausage is browned and slightly crispy. Remove from heat.
PREHEAT oven to 400°F.
COMBINE the shredded Monterey Jack cheese and Seriously Sharp Cheddar.
SPREAD half of the cheese in an even layer on the bottom of a clean 10” cast iron skillet . Top with ¾ of the caramelized onions, ¾ of the sausage and then the remaining cheese. Spread the sauerkraut over the top, followed by the remaining onions and sausage. Bake for 8 to 10 minutes, or until the cheese in the center is melted.
REMOVE from oven and drizzle with the deli mustard. Serve hot with the Pretzel Crisps and enjoy.