| Ingredient | ULF # | Portion |
|---|---|---|
| JTM Beer Cheese Dip | 787048 | 4 oz. |
| Cool Crisp Baby Dill Pickles | 280803 | 4 ea. |
| Super Pretzel Soft Bavarian Sourdough Pretzel | 748597 | 1 ea. |
| Cloverdale Smoked Rope Sausage | 548891 | 4 oz. |
| Baron Spices Curry Powder | 290838 | 1 oz. |
| Folds of Honor Fancy Ketchup Plastic Squeeze | 448340 | 3 oz. |
| McCain Oven Ready 8 Cut Seasoned Deli Wedge Potatoes | 701600 | 3 oz. |
| Holland Smoked Maasdam Gouda Cheese | 213141 | 3 oz. |
| Dakota Premium Grill Ready 10-12 Applewood Smoked Bacon | 549254 | 2 oz. |
| Sunsource Shredded Sauerkraut | 283194 | 4 oz. |
Chop applewood bacon into thin strips and sauté in a pot until crispy. Add sauerkraut to the bacon and sauté in bacon fat for 1 minute. Hold warm.
Mix ketchup and curry; let sit.
Warm beer cheese dip in a pot. Hold warm.
Grill Cloverdale rope sausage until fully cooked, then slice on a bias.
Bake sourdough pretzel at 325°F for 4-5 minutes.
Fry potato wedges until hot and crispy.
For plating:
• Add baby dill pickles, chopped Gouda, curry ketchup, and bacon-infused sauerkraut to the plate.
• Add Cloverdale sliced sausage, sourdough pretzel, and McCain potato wedges.
• Serve with warm beer cheese dip on the side.
