Sausage Pretzel Skillet Dip Bake Recipe

In a large bowl combine all the meatball ingredients: sausage meat, onions, apple, chives, eggs beaten, grated apple, diced bacon, breadcrumbs mixed with milk, garlic powder, salt and pepper. Mix until well combined and the roll into small meatballs. 

Pan fry your meatballs until golden brown and crisp. Remove from the pan and set to one side. 

In a large bowl, add warm water and yeast. Allow the yeast to bloom and the add melted butter and brown sugar. Stir to combine, then add in your flour. Bring the mixture together to form a dough. 

Tip the dough onto a lightly floured surface and knead until smooth. Place in a bowl and prove for 1 hour. 

Divide the dough into two parts and then divide the remaining dough into 8 parts. 

Make a small ball of dough in your hand and then flatten. Place a meatball in the centre of the dough and wrap and fold the dough around the meatball. 

Add your dough balls to a pot of boiling water with bicarbonate of soda. Boil for 5 -10 seconds then remove and place on a tray to drain and dry. 

Make your cheese and beer sauce. Make a roux with butter and flour, the add half of your beer, whisk and allow to thicken. Add the rest of the beer, double cream, wholegrain mustard, worcester sauce, garlic powder, cayenne pepper and cheese. 

Place your boiled pretzel balls into a large skillet, forming a ring around the outside. Then pour your beer sauce into the centre of the skillet. Egg wash the pretzels and top your sauce with more cheese. Bake at 200 degrees for 25-30 mins.

Finish with fresh chives and enjoy!