Bison Sliced Beer and Cheddar Bratwurst with Pasta Shells, Mushrooms and Cheese Sauce

Pasta shells in a beer and cheddar sauce with Beer and Cheddar Sausage….you gotta be kiddin me!  This is just one mouthful after another of cheesy, beery goodness.

- High Plains Bison Kitchen

Serving Size:
11.6 oz (328g)
Prep Time:
15 min
Total Cooking Time:
25 min


  • 3 High Plains Bison Beer and Cheddar Bratwurst, sliced ¼” thick
  • 1 (16oz.) package dried pasta shells
  • 1 (10oz.) button mushrooms, sliced
  • 3 Tablespoons butter
  • ½ onion, finely minced
  • 4 Tablespoons flour
  • Pinch dry mustard
  • ⅔ cup milk
  • 3oz. beer
  • 4oz. extra sharp cheddar cheese, grated
  • salt and pepper to taste
  • dash Worcestershire sauce

Cooking Instructions:

1. Bring 4 cups of water to a boil. Add bratwurst and reduce heat to simmer. Cook until sausages have reached an internal temperature of 160° or 5-7 minutes. Remove bratwurst from water and keep warm. Reserve water.

2. Cook pasta in reserved water over high heat stirring often. Cook pasta until tender about 5-7 minutes. Stir in sliced mushrooms at the last minute and then drain immediately but do not rinse.

For Cheese Sauce:

1. In a heavy 4 quart saucepan add butter and onion and sauté over medium high heat until onion begins to caramelize, stirring constantly about 3-5 minutes.

2. Reduce heat to low and sprinkle flour and dry mustard over onions. Cook for another 3 minutes.

3. Add milk and beer all at once, whisking quickly to prevent clumps. Simmer, whisking occasionally about 5 minutes.

4. Add cheese all at once and stir constantly until cheese is melted about 3-4 minutes. (do not boil).

5. Season to taste with salt, pepper and Worcestershire sauce.

Add cheese sauce to bratwurst mixture and enjoy.

Chef’s Tip: Add 1 teaspoon of horseradish to cheese sauce to spark up the flavor and give the dish a little kick.

Bison Cooking Tips

Here's how to get the best from your bison...
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