HomeRecipesCook Along with Chef Deniz: Beer Braised Bratwurst Sausages, Cranberry Gravy, Sweet Potato Purée
Cook Along with Chef Deniz: Beer Braised Bratwurst Sausages, Cranberry Gravy, Sweet Potato Purée
December 10, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight we are cooking up another local lovers menu - featuring delicious ingredients from Langley. A big thank you to our sponsors; Tourism Langley.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
50mL chopped fresh herbs, parsley, green onion etc.
30mL grainy mustard
1 fennel thinly shaved
1 lemon, juiced
Instructions:
Preheat your oven to 400F. Roast the yams until caramelized and soft in their own skins. While it is still hot, scoop the meat into a food processor, add 100ml butter, maple syrup, season with salt, fold in mustard and keep warm.
In a medium sized pan, place the sausages, 100ml butter and most of the beer but 50ml. Turn the heat on to medium and let it come to a boil. Cook uncovered until the beer in evaporated, fat is split and sausages are caramelized on the outside. The internal temperature ideally should be around 140F. Transfer the sausages on a wire rack, keep warm. In the same pan add cranberries, rest of the beer and demi glacé. Cook until the cranberries are soft and burst and the sauce in thick and syrupy.
Salt the fennel in a bowl and rest 5 minutes. Add the lemon juice.
On a plate put the yam purée as a base, sit the sausages on top, drizzle 9th sauce and sprinkle herbs. Garnish its fennel salad.
