Dish! - 2023 Issue 7 - Oktoberfest Edition

Brat burger with beer cheese

1 each Wampler Bratwurst Burger (805010)

1 each Pretzel Burger Bun (953918)

2 oz Caramelized onions (361075)

2 oz Beer cheese sauce, heated

PREP | Cook the brat patty to 160°F. Toast the bun.

Place the brat patty on top of the bun, top with onions and cheese sauce.

Serve with potato wedges and pickle spear.

YIELD | 1

Beer Cheese Sauce

2 qts Cheese Sauce (430308)

1-2 cups Dark Beer

5 oz Seasoned wedges (963000) cooked as directed

1 spear Dill pickle (610800)

PREP | Mix the cheese sauce and beer together. Adjust the beer flavor to your liking.

YIELD | 32

change things up a bit with a pretzel bun

BRATWURST BURGER (805010 - 48/4 oz)

Wampler’s 4 oz Bratwurst Burgers are made from the highest quality cuts of pork. No MSG, nitrates. Handmade and sliced. Ships frozen with a six-month shelf life.

SLICED PRETZEL BURGER BUN (953918 - 12/6 ct)

Pretzilla® Soft Pretzel Burger Buns are perfect for the ultimate cheeseburger and all your BBQ favorites. Vegan, kosher, and produced in a nut-free facility.

CHEDDAR CHEESE SAUCE (430308 - 6/#10)

Cheese sauces begin with the finest dairy products, carefully blended for an irresistible smooth cheese flavor and texture. Ready-touse, they provide variety and quality that is second to none. Serving Size 1/4 cup (63 g) Serving Per Container 48.

SEASONED POTATO WEDGES (963000 - 6/5 lb)

A light coating of natural seasonings & spices are added to the most popular cuts. This gives Seasoned Fries an appealing crunch as well as a zesty flavor. Besides unforgettable flavor & crunch, the beauty of Seasoned Fries is that they’ll stay fresh & tasty up to twice as long as regular fries.

KOSHER DILL PICKLE SPEARS (610800 - 4/1 gal)

BRAT BURGER WITH BEER CHEESE BRAT BURGER WITH BEER CHEESE

Beer Battered Brats

6 each Johnsonville Brat (916590) boil with beer

1 cup Batter mix (415210)

3/4 - 1 cup Beer

6 each Kabob sticks, use a thicker one

9-12 oz Brewpub mustard (562170)

PREP | Prep the brats – in a saucepan or pot, add the brats and enough beer to cover the brats.

Bring the beer to a boil, reduce to a simmer. Continue to simmer for 15-20 minutes. Until brats are cooked. (160°F internal temperature.)

Place a kabob stick into the brat. Chill until ready to serve.

Blend 1 cup FRY KRISP BATTER MIX with 3/4-1 cup beer. (Thinner batter gives crispier coating) Wisk in beer until a smooth batter obtained.

In one pan pour dry mix, in another pan pour in the batter and beer mixture.

Preheat a fryer to 350°F.

First coat the brat with the dry batter. Then dip in the wet mix.

Place into the fryer. Cook for approximately 2 1/2 - 4 minutes.

Serve with mustard.

YIELD | 6

JOHNSONVILLE RAW BRATWURST

(916590 - 40/4 oz)

A traditional pork bratwurst sausage link in a 5.50-inch natural casing. Frozen fresh and ready to cook.

BATTER MIX

(415210 - 10/5 lb)

With Fry Krisp’s special blend of flours, spices, and other natural ingredients, it is the perfect way to prepare your food for frying and baking. You can use it on on poultry, vegetables, fish, and seafood.

BREWPUB STYLE MUSTARD

(562170 - 2/1 gal)

A classic beer mustard, Ken’s Signature Brewpub Style Mustard combines spicy brown and classic Dijon mustards with brown sugar, soy, and beer barley malt for rich, delicious pub flavor. Use it to elevate burgers, pair it with pretzels, or spread it on a sandwich and watch customers fall in love.

https://youtu.be/CpMvzePuQ4Q

Sauerbraten

1 each Beef chuck roll (937970)

2 cups Onions (361075) diced

2 cups Red wine vinegar (640020)

2 cups Water

1/4 cup Sugar (474070)

1 Tbsp Salt (473161)

1 Tbsp Pepper (472521)

15-20 each Whole cloves (473131)

4 each Bay leaves (472161)

PREP | Sauerbraten - in a bowl, mix all ingredients together except the chuck roll. Place the chuck roll into a pan. Pour the mixture over the chuck. Cover and place into the cooler for 2 days. Turn the meat every 12 hours to thoroughly marinate. You can marinate up to 5 days. Remove from marinate. Reserve the marinate. Heat a skillet or flattop, pour oil into skillet, and sear all sides. Place the meat into a roasting pan, pour the reserved marinate over the meat. Cover and place into a preheated 300°F oven.

Roast until the meat is tender. Time will vary with size of the chuck roll and equipment. 3-4 Hours. Remove from the pan.

Strain the liquid into a stock pot, add water make 1 gallon of liquid. Gradually add one full bag (12 ounces) of mix and ginger to warm water mixture, whisking thoroughly. Bring to a boil stirring frequently. Reduce heat and simmer 3-5 minutes.

YIELD | varies

Ginger gravy

1 Package Brown gravy mix (504010) Drippings from roast Water

2 Tbsp Ginger (470050)

PREP | Whisk ingredients together.

YIELD | 50-60

Spaetzle

6 cups Spaetzle Dumplings (983770) thawed

2 cups Shredded Swiss cheese (903768)

1/2 cup Heavy cream (904161)

1/4 cup Butter (995090)

As needed Salt

As needed Pepper

6 oz Onion tanglers (961908) fried crisp

PREP | In a saucepan. Add the Spaetzle, butter, and heavy cream, bring to a simmer. Add the cheese, stir until the cheese is melted and blend in. season with salt and pepper. Add more cream if you prefer a creamier consistency. When serving top with crispy onions.

YIELD | 8

A national dish of Germany, authentic Sauerbraten is marinated, cooked and served with a delicioiusly rich and sweet-sour gravy.

red cabbage

8 cups Red cabbage (380253) shredded

1 each Apple (370771) sliced

1 cup Onion (361075) sliced thin

1/3 cup Apple cider vinegar (640000)

1/4 cup Sugar (474070)

1/2 cup Water

2 Tbsp Butter (995090)

As needed Salt

As needed Pepper

PREP | Place all ingredients into a saucepan, bring to a boil, reduce to a simmer. Continue to simmer for 1/2 - 1 hour, until the cabbage is tender. Adjust flavor with salt and pepper. Build your plate.

YIELD | 8

BEEF CHUCK EYE ROLL CENTER CUT 1920 CHOICE (937970 - 8/7-8# ave)

UDSA upper 2/3rds choice Angus chuck eye rolls. Can be roasted and sliced for roast beefor cooked like a pot roast and pulled or shredded.

PRECOOKED SPAETZLE DUMPLINGS (983770 - 4/3 lb)

Traditionally German, Spaetzle are small dumplings (1/4 inch – 3/4 inch) made by dropping small pieces of dough (made with enriched durum flour and egg) into boiling water.

SHREDDED RED CABBABE (380253 - 1/5 lb)

Schnitzel Sandwich

8 each Boneless pork loin tenderizer (937090)

8 each Pretzel burger buns (953918) toasted

YIELD | 8

Breading

1 cup Flour (461028)

2 tsp Salt

2 tsp Pepper

As needed Egg wash or buttermilk

2 cups Breadcrumbs (415638)

1 Tbsp Caraway seeds (472251)

PREP | Schnitzel – place three pans onto your workspace. Flour, salt, and pepper in the first pan, egg wash or buttermilk in the second pan, breadcrumbs, and caraway seeds in the third pan.

Dredge the pork through the flour mixture, then egg wash, last press into the breadcrumb mixture. Place onto a pan lined with parchment paper. Hold in the cooler until ready to fry in a 350°F preheated fryer. Build your sandwich. Optional add spring mix, pickled onions, and pickles

YIELD | 8

German Brussels Sprouts Casserole

2 1/2 lbs Brussels sprouts (346278) trimmed and halved

As needed Melted butter (995090)

As needed Salt

As needed Pepper

2 cups Shredded Swiss cheese (903768)

1 cup Heavy cream (904161)

1 1/2 cup Breadcrumbs (415638)

2 Tbsp Melted butter (995090)

PREP | German Brussels Sprouts Casserole – toss the brussels sprouts with the melted butter, season with salt & pepper, roast in a 375°F preheated oven on a baking pan until they start to brown. Remove from the oven, pour into a roasting pan. Toss with heavy cream and Swiss cheese. Mix the breadcrumbs and butter together, cover the top of the brussels sprouts. Bake until browned and cooked throughout.

YIELD | 8

brussels sprouts casserole is a great side to any dish! brussels sprouts casserole is a great side to any dish!

schnitzel schnitzel

Pickled onions not only add a splash of color to your plate, but add a unique flavor!

Open Face Grilled Kielbasa Sandwich

5 oz Kielbasa (910018) cut from the rope

1 each Pretzel roll (384680)

3 oz Pepper & onion blend (962860) heated

3 oz Cheese sauce (430308) heated

5 oz Seasoned fries (960950) cooked as directed

PREP | To build your plate. Place1/2 of the fries onto a plate, place the bottom of the bun on top of the fries, place sausage onto the bun, top with the remaining fries, pepper & onion mix, and cheese sauce, place the top of the bun on the sandwich.

YIELD | 8

KIELBASA 4 X 1 SMOKED

9 INCH ROPE SAUSAGE (910018 - 4/3 lb)

Smoked Kielbasa 9 inch rope. A long-time favorite, this sausage is mildly seasoned with all-natural spices. Lean beef and pork are blended into a coarsely textured sausage. Product is gently roasted and smoked over smoldering hardwood embers. Lightly smoked, sweet mild aroma with a hint of garlic.

SLICED PRETZEL SAUSAGE BUN (384680 - 12/6 ct)

OPEN FACE

LABOR SAVING IDEA

OPEN FACE GRILLED KIELBASA that cheese!

PEPPER ONION VEGETABLE MIX FLAME ROASTED (962860 - 6/2.5 lb)

Blend Ratio: 23% Roasted Green Pepper Strips; 23% Roasted Red Pepper Strips; 54% Yellow Onion Strips. Roasted 1/2” red and green bell pepper strips and yellow onion strips; seasoned with a blend of fajita-type seasoning. Great as a pizza topping or in pasta, sandwiches, salads, quesadillas and other entrées.

SEASONED FRENCH FRY 3/8 INCH REGULAR CUT (963000 - 6/5 lb)

A light coating of natural seasonings & spices are added to the most popular cuts. This gives Seasoned Fries an appealing crunch as well as a zesty flavor. Besides unforgettable flavor & crunch, the beauty of Seasoned Fries is that they’ll stay fresh & tasty up to twice as long as regular fries.

Apple-slaw Sausage

1 each Your choice of sausage/brat

1 each Pretzel roll (384680)

1/3 cup Apple-slaw (see recipe)

Apple-slaw

2 lbs Shredded cabbage (380260)

2 each Apples (370771) shredded

1 1/2 cups Apple cider vinaigrette (562001)

6 oz Garlic herb red potato (906188) heated

PREP | Toss the cabbage, apples, and vinaigrette together. Hold in cooler until served.

Build your sandwich, serve with garlic herb red potatoes.

YIELD | 1 SLICED

(384680 - 12/6 ct)

SHREDDED CABBAGE (380260 - 4/5 lb)

Shredded green cabbage includes Shredded Carrots and Shredded Red Cabbage in separate bags. Coleslaw mix.

SAUSAGE APPLE-SLAW SAUSAGE

APPLE CIDER VINAIGRETTE DRESSING (562001 – 2/1 gal)

Combining the crisp flavor of tree-ripened apples with a sweet, cream base, Ken’s Apple Cider Vinaigrette delivers bright, satisfying flavor. Finished with vinegar and a simple touch of black pepper this refrigerated dressing’s makes an ideal choice for cole slaws, salads, vegetables and more.

LABOR SAVING IDEA

GARLIC HERB RED POTATOES

(906188 – 2/5 lb)

Garlic Herb Red Potato. Fully cooked – just heat and serve. Garlic herb potatoes large sliced red potatoes are folded in a garlic herb sauce. These potatoes are so versatile yet delicious.

German Potato Soup

1 each Container cream of potato soup (943360) (2 Blocks)

7 cups Water

1 cup Dry white wine

2 lbs Kielbasa (910018) diced

1/4 cup Green onions (361010) diced

1/4 cup Fresh parsley (361163) chopped

2 tsp Thyme leaves (472661)

As needed Black pepper (472521)

PREP | Place 2 Blocks of potato soup (1 container) In a Saucepot. Add the water and wine. Whisk together, add remaining ingredients. Heat to 165°F stirring occasionally.

YIELD | 16

german potatosoup

- 3/4 lb)

This savory soup boasts large dices of potato, fresh cream and bacon pieces. Balanced flavor and stability make this soup an ideal base for signature clam chowder and loaded potato soups. Designed to reconstitute with water to save you the cost of gallons of milk!

https://youtu.be/2UuQ9ps6Zfo

CREAM OF POTATO SOUP (943360

BAVARIAN SOFT PRETZEL STICK (942280 - 72/2.4 oz)

Chef scott fadden shows you how to customize your soup base.

sausage platter sausage platter

watch How this platter comes together

https://youtu.be/MWi2bf8aWCc

Shareable Sausage Platter

3 each Knockwurst (800770) grill

1 each 9” rope of Kielbasa (910018) grilled

3 each Johnsonville brats (916590) cooked

4 oz Sauerkraut (610650) drained & heated

6-8 each Pickle spears (610800)

5-6 each Pretzel sticks (942280) cook as directed

1 each Soft mega Bavarian pretzel (906958) cook as directed

10 oz Seasoned potato wedges (963000) cook as directed

As needed Pickled onions (optional)

3 oz Cheese sauce (430308) heated

3 oz Brewpub mustard (562170)

3 oz Dijon mustard (562101)

PREP | Slice the sausage, build tour plater. Add or change your own items for that customized touch.

YIELD | varies

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