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Peel and julienne russet potatoes. Soak in ice water.
Brown bratwurst. You can go with almost any sausage here. Even hot dogs.
Blanch potatoes in 300f/165c oil. Small batches so you don't cool the oil. A few minutes per batch. Drain, place on paper towels and refrigerate.
Break off a cube or two of Vermont Curry or Golden Curry. Crumble this into a saucepan of beer. Simmer until thick.
Fry potatoes at 400f/200c until crisp and golden.
Slice bratwurst and add to sauce. When sauce has thickened kill heat and add enough tomato ketchup that you can taste some tomato.
Serve over french fries, like poutine. Sprinkle with minced parsley.