Haus Fries Recipe

Cut the scrubbed russet potatoes into 1/3- to 1/2-inch thick fries. Keep cut potatoes in a large bowl of cold water as you work to remove excess starch.

Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours). This step makes them crisper when fried. Drain and rinse under cold water until water runs clear.

Pat fries completely dry with clean kitchen towels or paper towels. Excess moisture will cause oil to spit and prevent crisping.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until oil shimmers but is not smoking.

Blanch fries in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Let rest 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, 2–4 minutes. Drain on paper towels, immediately season with kosher salt and black pepper.

Season the pork pieces with 3/4 tsp salt and 1/2 tsp pepper.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Brown the pork in a single layer, 2–3 minutes per side, until nicely seared. Work in batches if needed so pieces brown rather than steam.

Reduce heat to medium. Add the minced garlic and cook 30 seconds until fragrant.

Add yellow mustard, apple cider vinegar, brown sugar and chicken stock; stir to combine and scrape up any browned bits. Bring to a gentle simmer.

Lower heat to maintain a bare simmer, cover partially, and simmer until pork is fork-tender, about 25–35 minutes depending on piece size. If liquid reduces too much, add a splash of stock or water.

Once tender, remove the lid and increase heat for a few minutes to reduce and thicken the braising liquid to a saucy consistency that will cling to the pork. Taste and adjust seasoning if necessary. Keep warm until assembly.

In a small saucepan over medium heat melt 2 tablespoons butter. Whisk in the flour and cook 1–1.5 minutes to make a blond roux, stirring constantly; do not brown.

Slowly whisk in the beer until smooth, then whisk in the milk. Continue whisking and bring the mixture to a gentle simmer so it thickens slightly, about 2–3 minutes.

Reduce heat to low. Stir in the cream cheese until melted and smooth. Add the grated cheddar a handful at a time, stirring until fully incorporated and the sauce is smooth.

Stir in the Dijon, Worcestershire, cayenne and 1/4 tsp salt. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally; if too thick, thin with a tablespoon or two of milk or beer.

Make the haus sauce: in a small bowl combine mayonnaise, ketchup, pickle juice and smoked paprika. Stir until smooth and taste; adjust pickle juice or paprika to preference.

Drain sauerkraut well by pressing in a sieve or squeezing with paper towels to remove excess liquid. Roughly chop if large pieces. Thinly slice chives and set aside.

To assemble (serves 4 as a snack/side or 2 as a hearty dinner portion): place a generous portion of hot fries on a platter or 4 serving plates. Spoon a layer of beer cheese over the fries, followed by several spoonfuls of the mustard-braised pork.

Drizzle or dollop haus sauce over the top, scatter the drained sauerkraut over everything, and finish with a sprinkle of sliced chives and an extra pinch of black pepper. Serve immediately while hot.