× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Pub Style Fries

Share this

Print Recipe
Cuisine: German
Prep Method: FriedGrilled

Dish

AppetizerMain Dish

Prep Time

30 Mins

Cook Time

60 Mins

Serving

Serves 12

Ingredients

+

Caramelized Onions

  • 2.2 lbs. (1 kg) Yellow Onions, sliced thin
  • 2 tablespoons (30g) Unsalted Butter
  • 2 teaspoon (4g) Sea Salt
+

Beer Cheese Sauce

  • 2 tablespoons (30g) Unsalted Butter
  • 2 tablespoons (30g) All Purpose Flour
  • 12 fluid ounces (360ml) Mild Lager or IPA Beer
  • 1 cup (240ml) Chicken Stock
  • 1 teaspoon (3g) Dry Mustard
  • ¼ cup (60ml) Heavy Cream
  • 2 teaspoons (20ml) Worcestershire Sauce
  • ¼ teaspoon (1g) Cayenne Pepper
  • 1 cup (80g) Shredded Cheddar Cheese
+

Grilled Brats

  • 2.2 lbs. (1 kg) Bratwurst Sausage
+

Wedge Cut Fries

  • 2.2 lbs. (1kg) Frozen Wedge Cut Fries
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Sea Salt
+

To Plate

  • 8 ounces (227g) Sauerkraut
  • ½ cup (120ml) Stoneground Mustard
  • 2 tablespoons Fresh Rosemary, chopped

Preparation

  1. To prepare the caramelized onions, melt the butter in a heavy-bottomed shallow pan over medium heat. Add the onions and season with salt.  Continue to cook the onions, stirring regularly until the onions are deep brown and caramelized.  Remove from the heat and set aside until ready to use.
  2. To make the cheese sauce, melt the butter in a medium saucepan.  Add the flour and stir until a wet paste is formed.  Cook the mixture for 2-3 minutes to remove the raw flour taste. Whisk in the beer and cook until it is slightly thickened.  Add the chicken stock and stir until well combined.  Bring the sauce to a simmer and cook for 8-10 minutes. Add the dry mustard, the heavy cream, Worcestershire sauce, cayenne.  Remove the sauce from the heat and stir in the cheese.  Set aside and until ready to use.
  3. Grill the brats over a medium-high grill until fully cooked and an internal temperature reaches 165 F.  Allow the sausages to rest for 5-6 minutes before slicing.
  4. To fry the fries, drop the fries into preheated 375 °F (190 °C) oil.  Cook the fries until they are crispy and golden brown.  Drain the fries and transfer them to a large bowl, then season with salt. Arrange the fries on a serving platter.
  5. Slice the brats and arrange them on the fries.  Follow the brats with the caramelized onions, sauerkraut, and cheese sauce.  Add a few dollops of whole grain mustard around the plate and garnish with the chopped rosemary.  Serve immediately. Enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

530

Fat

36g

Sodium

1870mg

Cholesterol

85g

Vitamin C

18.5mg

Carbohydrates

35g

Fiber

2g

Protein

18g

Potassium

817mg

Sugar

5g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up