Bison Council

Bison Recipes

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.

Bison Sliced Beer and Cheddar Bratwurst with Pasta Shells, Mushrooms and Cheese Sauce
Prep Time:
15 Minutes
Cook Time:
25 Minutes


  • 3 bison beer and cheddar bratwurst, sliced ¼” thick
  • 1 (16oz.) package dried pasta shells
  • 1 (10oz.) button mushrooms, sliced
  • 3 tbsp. butter
  • ½ onion, finely minced
  • 4 tbsp. flour
  • Pinch of dry mustard
  • ⅔ cup milk
  • 3 oz. beer
  • 4 oz. extra sharp cheddar cheese, grated
  • Salt and pepper to taste
  • Dash of Worcestershire sauce
  • 4 cups of water


  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, 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.
  6. Add cheese sauce to bratwurst mixture and enjoy.