Brats Poutine with Curry Ketchup
Wine Recommendation
Woodbridge Pinot Noir
Ingredients
- 1 (28-oz) pkg frozen steak-cut French fries
- 1 (19-oz) pkg beer brats
- 2 Tbsp olive oil
- 5 cups shredded sharp Cheddar cheese, divided
- Beer-Cheese Sauce:
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- ¾ cup pale ale
- 1¼ cups milk
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ⅛ tsp cayenne pepper
- Quick Pickled Red Onions:
- 1 cup apple cider vinegar
- 1 Tbsp honey
- 1 tsp kosher salt
- 1 large red onion, thinly sliced
- ½ cup ketchup
- 1 tsp curry powder
Instructions
- Bake fries according to package directions; keep warm.
- Meanwhile, cook brats in hot oil in a large nonstick skillet over medium-high heat until browned and done; thinly slice.
- Arrange fries in center of a large baking sheet or platter. Top with 1 cup shredded cheese, brats, desired amount of Beer-Cheese Sauce recipe, 1 cup shredded cheese, and desired amount of Quick-Pickled Red Onions recipe.
- For Beer-Cheese Sauce: .
- Melt butter in a Dutch oven over medium heat. Add flour; cook, whisking constantly, 2 minutes. Gradually add ale and milk, whisking until smooth. Cook, whisking constantly, until mixture is thick and bubbly.
- Gradually whisk in 3 cups shredded cheese until melted. Add mustard, Worcestershire, and cayenne, whisking until smooth.
- For Quick Pickled Red Onions:.
- Combine vinegar, honey, and salt in a medium bowl; add onion. Cover and let stand 1 hour or store, covered, in refrigerator up to 2 weeks.
- Stir together ketchup and curry powder; serve with fries for dipping.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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