Braised Sausage Meat

• 400 g ground pork
• 100 g salted pork fat, finely chopped
• 250 ml (1 cup) Maudite beer
• 2 garlic cloves, chopped
• 2 shallots, finely sliced
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• Salt and pepper, to taste
• 250 ml (1 cup) beef stock
• 60 ml (1/4 cup) maple syrup
• 2 bay leaves

Potato Aligot

• 800 g Yukon Gold or Russet potatoes, peeled and cut into chunks
• 125 ml (1/2 cup) milk
• 50 g butter
• 200 g cheese curds

Caramelized Onions

• 2 onions, thinly sliced
• 30 ml (2 tbsp) maple syrup
• 30 ml (2 tbsp) butter

Braised Sausage Meat

1. In a large bowl, combine the ground pork, chopped salted pork fat, garlic, shallots, oregano, thyme, salt, and pepper. Mix the mixture with your hands for about 10 minutes, until it becomes slightly sticky and uniform. This helps emulsify the meat and fat for optimal texture.
2. In a large hot skillet, sear the sausage meat mixture over medium-high heat until nicely browned.
3. Deglaze with the Maudite beer and let it reduce slightly (about 5 minutes).
4. Add the beef stock, maple syrup, and bay leaves.
5. Reduce the heat to low and let simmer for about 20 minutes, until the sauce thickens and coats the meat (you can thicken it with cornstarch after 20 minutes if needed).

Caramelized Onions

1. In a skillet over low heat, melt the butter and add the sliced onions.
2. Cook slowly, stirring occasionally, until soft and golden (about 15 minutes).
3. Add the maple syrup and continue cooking for another 5 minutes, until fully caramelized.

Potato Aligot

1. Boil the potatoes in a large pot of salted water until tender (about 20 minutes).
2. Drain and mash the potatoes.
3. Add the butter and warm milk, mixing well.
4. Stir in the cheese curds, beating vigorously with a wooden spoon until the texture becomes stretchy and elastic.

Assembly

1. Place a portion of aligot on each plate.
2. Generously spoon the braised sausage meat and its sauce on top.
3. Top with caramelized onions.
4. Serve immediately and enjoy hot.