Prep Time
TOTAL TIME
Serves
6-8 as an appetizer
Bring Oktoberfest home with this hearty shareable board featuring crispy McCain Craft Beer Fries, grilled bratwurst, smoky sausage, creamy beer cheese and all the classic beer hall accompaniments. Perfect for game day, backyard gatherings and fall entertaining.
Ingredients
- 1 bag McCain Craft Beer Fries
- 2-3 bratwurst sausages, sliced
- 2-3 smoked sausage or kielbasa, sliced
- 4 pretzel crackers
- 2 soft pretzels, warmed
- 4 oz sliced salami
- 4 oz dried salami sticks
- 6 oz Havarti or dill Havarti cheese, sliced
- 6 oz cheddar cheese, cubed
- 4 oz Gouda cheese, sliced
- ½ cup sauerkraut
- 1 cup gherkins
- 1/2 cup dil pickles, sliced
- 1.5 cups pickled beets, sliced
- ¼ cup pickled red onions
- 2 tbsp whole grain mustard
- 2 tbsp yellow mustard
- 2 tbsp Dijon mustard
- 1 cup assorted nuts
- Beer Cheese Sauce (recipe below)
Beer Cheese Sauce (makes about 2 cups):
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup lager or pilsner (something clean and not too bitter)
- 1 cup whole milk
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp Worcestershire sauce
- 2 cups sharp cheddar, grated
- 1 cup Gruyère or Swiss cheese, grated
- Salt and black pepper to taste
How to make it
- Prepare the Beer Cheese Sauce and keep warm over low heat.
- Grill the bratwurst over medium heat until browned and cooked through, about 10–12 minutes. Let rest for 5 minutes.
- Heat a skillet over medium-high heat and brown the sliced smoked sausage for 3–4 minutes.
- Warm the pretzel pieces according to package directions.
- Cook the McCain Craft Beer Fries according to the package directions until crispy and golden.
- Arrange the fries in the center of a large serving board.
Beer Cheese Sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes until bubbly but not browned.
- Slowly whisk in the beer. It will seize up at first—keep whisking until smooth.
- Add milk and bring to a gentle simmer.
- Stir in Dijon, garlic powder, paprika, and Worcestershire.
- Reduce heat to low and gradually add the cheeses, stirring until melted and silky.
- Taste and adjust seasoning.
For Extra Beer Hall Flavor
Add:
- 1 tsp caraway seeds, lightly crushed
- 1 tbsp grainy mustard
- A pinch of cayenne
If Serving at a Party
Keep warm in a small slow cooker or fondue pot. If it thickens too much, whisk in a splash of beer.
2–4
30 mins
10
