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German food. Meat in tube form. Fermented cabbage. Beer.
Those are four of my favorite things in the whole world. As such, it fell to the Church of Poutine to do that which needed to be done: make a poutine out of it.
If you’ve never had a beer brat before, then you need to stop reading right now. You don’t have time to read some silly blog, because you’ve wasted your entire life up until this point. Go eat a bratwurst, and then come right back, because we have a lot to talk about.
Sausage is a special thing. And the Germans understand this, because they’ve been making since the middle ages. In fact, if Wikipedia is to be believed, the earliest documented evidence of bratwurst dates all the way back to 1313 AD. That’s a long time to make something good into something great. Whether it’s beef, veal, or pork, the fine grind on a bratwurst makes for a texturally unique and juicy eating experience
They also know beer. In fact, the oldest functioning brewery in the entire world, The Benedictine abbey Weihenstephan brewery, is in Germany. This place has been brewing beer since the year 1040 AD. In fact, Germany takes it’s beer so seriously that they enacted the Reinheitsgebot, or “purity decree,” which stated that beer can contain no ingredients other than water, hops, and malt. This decree is believed to have been written as early as the year 1434, and was repealed in 1987, making it the world’s longest running food regulation. Germany produces around 21 unique styles of beer, providing a delicious adult beverage for any occasion.
So, now that we understand the age-old tradition of German beer and sausage, let’s talk poutine. As you are surely aware, we have a tendency to take traditional poutine and apply the concept to different countries around the world. So we took some German bratwurst and poached it in some jalapeno infused lager. Then, we took that same bratwurst and grilled it to crispy perfection. You know, like when the casing starts to caramelize and split, and the sausage starts to squeak and hiss? Yeah, perfection.
After that sausage is all nice and crispy, we took some of the sauerkraut that I made (see earlier post here) and tossed it on the griddle, using a little bit of the beer that the sausages were poached in for extra pork flavor. Now on to assembly. We have the same twice fried frites and cheese curds, but this time we’ve changed up the sauce. It’s no secret that sausages love mustard, so we compromised with a beautiful sauce robert (pronounced like Stephen Colbert). This rich brown beef and mustard sauce is the perfect “best of both worlds” solution for this dish, with the savory complexity of our roasted beef bone broth and the pungent spice of yellow and brown mustard seeds to seal the deal. Truly a match made in heaven. The fries, curds, and sauce robert are joined by our beautiful bratwurst and tangy sauerkraut to form a dish that will have you jumping out of your lederhosen.