Chef Chris Lee of Gilt – New York, NY
Yields: 10 Servings
Bratwurst:
1 pork butt, finely ground and chilled
11 ounces veal, finely ground and chilled
5.2 ounces pork fat back, finely ground and chilled
1 teaspoon ground caraway seeds
1 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
3 sprigs fresh marjoram, picked and chopped
1 teaspoon salt
3.2 ounces milk
1 egg yolk
Pinch sugar
5 feet hog casing
Belgian Beer-Wisconsin Cheese Sauce:
1/2 cup onion, diced
1 clove garlic, thinly sliced
1/4 cup carrot, diced
1/4 cup celery, diced
1 cup cauliflower, diced
1 bottle Belgian beer
2 Tablespoons heavy cream
1.5 cups chicken stock
1/2 ounce blond roux
3.5 ounces Wisconsin raw milk cheddar, grated
3.5 ounces Wisconsin fontina, grated
2.5 ounces Limburger, grated
2.5 ounces Krema Kasa (or cream cheese)
Sour “Kraut”:
1/2 small onion, very thinly julienned
1/2 bulb fennel bulb, very thinly julienned
1 1/2 cups water
1/2 cup Champagne vinegar
Salt and pepper
Pinch sugar
1 piece green apple, peeled and very thinly julienned
1 bulb endive, very thinly julienned
Cornichon Puree:
Cornichons
Water
To Assemble and Serve:
10 homemade pretzel rolls
Brussels sprouts leaves
For the Bratwurst:
Place all ingredients except for the hog casing into a large mixer. Using the paddle attachment, mix the farce on medium speed. Paddle for 3 minutes, then chill over an ice bath in the refrigerator for 30 minutes.
Fill a sausage press with the farce, put on the casing, and press until all the meat fills the casing. Go back and tie off each end to make the links. When twisting the links, do a clockwise and a counter-clockwise technique to help form strong links.
For the Belgian Beer-Wisconsin Cheese Sauce:
In a medium size pot sweat the onions, garlic, carrots, and celery until tender. Add the cauliflower, beer, cream, and stock. Cook for 20 minutes before adding the roux and all the cheeses. Continue whisking until all the cheese has melted. Add to a blender and blend until smooth. Strain and reserve until needed.
For the Sour “Kraut”:
In a medium pot sweat the onions and fennel until tender. Add the water, vinegar, salt, pepper, and sugar and bring to a simmer. Remove from the stove and add apples and endive. Cool and reserve until needed.
For the Cornichon Puree:
Blanch the cornichons for 30 seconds, then transfer to blender. Add enough water to blend until smooth. It should have the consistency of mustard.
To Assemble and Serve:
Spread pretzel roll with Cornichon Puree, and top with pan-roasted Bratwurst, Sour “Kraut” and Brussels sprouts leaves. Serve with a small bowl of Belgian Beer-Wisconsin 4-Cheese sauce on the side.