The Gilt

Bratwurst on a Pretzel Roll with Cornichon
and Belgian Beer Cheese Sauce

Serves: 10 pieces

Bratwurst Ingredients:

• 1 pound Pork Butt, ground small
• 11 ounces Veal, ground small
• 5.2 ounces Pork Fat Back, ground small
• 1 teaspoon Ground Caraway seeds
• 1 teaspoon Ground Mace
• ½ teaspoon Ground Ginger
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Ground White Pepper

• 3 small pieces Fresh Marjoram, picked and chopped well
• 1 teaspoon Salt
• 3.2 ounces Milk
• 1 egg yolk
• 1 pinch sugar
• 5 feet Hog Casing

Special Equipment:

• Sausage Press

Preparing the Bratwurst:

1. Make sure all of the ingredients are very cold before mixing. Place all ingredients, except for the hog casing, into a giant mixer. Using the paddle attachment, mix the farce well on medium speed. Mix with paddle for three minutes, then chill over ice in the refrigerator for 30 minutes.
2. Fill the sausage press with the farce and put on the hog casing. Press until all of the meat fills the casing. Tie off each end and start making the links. *When twisting the links, do a clockwise and a counter clockwise technique to help form strong links.

Belgian Beer Cheese Sauce

Yields: 1 quart

Belgian Beer Cheese Sauce Ingredients:

• ½ cup Onions, diced
• 1 Garlic Clove, sliced thin
• ¼ cup Carrot, diced
• ¼ cup Celery, diced
• 1 cup Cauliflower, diced
• 1 Bottle Belgian Beer
• 3.5 ounces Sharp Cheddar Cheese
• 3.5 ounces Parmesan Cheese
• 2.5 ounces Munster

• 2.5 ounces Cream Cheese
• ½ ounce Roux
• 2 tablespoon Heavy Cream
• 1.5 cups Chicken Stock

Preparing the Belgian Beer Cheese Sauce:

1. In a medium size pot start to sweat the onions, garlic, carrots, and celery until tender. Once tender, add the cauliflower, beer, cream, and stock. Cook for 20 minutes, and then add the roux and all of the cheeses. At this point, keep whisking until all the cheese has melted. Then add to a blender and blend until smooth. Strain and reserve until needed.

Sour “Krat” Ingredients (Sauerkraut, Gilt style)

• 1 piece Endive, thinly sliced (julienne)
• ½ piece small Fennel Bulb, very thin julienne
• ½ piece Small Onion, very thin Julienne
• 1 piece Green Apple, peel and very thin Julienne
• ½ cup Champagne Vinegar
• 1 1/2 cups Water
• 1 pinch of Sugar
• Salt and Pepper to taste

Preparing the Sour “Krat”:

1. In a medium size pot start to sweat the onions and fennel until tender. Once tender; add the water, vinegar, salt, and pepper. Bring to a simmer. After it reaches a simmer, remove from the stove and add the apples and endive. Cool and reserve until needed.

Cornichon puree Ingredients:

• Cornichons
• Water

Preparing the Cornichon puree:

1. Blanch the cornichon for 30 seconds, and then put into a blender. Add some water and blend until smooth. It should be similar to a Mustard consistency.