We’ll begin our European recipe series with Germany – hot, savory sausages are the perfect autumn comfort food with an international twist. Oktoberfest festivities aren’t too far gone, so gentlemen can guiltlessly fill up their steins with a favorite German brew, and for the ladies a German Riesling will go well with this dish (it’s hard to find a dish that Riesling doesn’t go well with).
Our Menu: Bratwurst with sauerkraut and German potato salad
Bratwurst with Sauerkraut
8-10 bratwurst (available in sausage section of most grocery stores)
1 large red onion
8-10 strips of bacon
1 green apple
1 cup apple cider
1 cup chicken stock
1 large jar of sauerkraut (available in condiments section, but avoid canned)
2 teaspoons of caraway seeds
1 teaspoon light brown sugar
Hot German mustard
Salt, pepper and thyme for light seasoning
Prep: Chop onion, rinse sauerkraut, core and shred apple.
1. In a large frying pan, fry the bacon to a crisp. Remove bacon from pan and soak off grease, but leave the rest of the grease in the pan.
2. At medium heat, sauté onion. Add shredded apple and rinsed sauerkraut and mix in brown sugar. Crumble bacon and add.
3. Nestle the bratwursts in the mixture, then pour cider and chicken stock over everything and sprinkle the caraway seeds on top. Bring the mix to a boil then turn heat to lowest setting and simmer for about an hour. Turn the sausages a few times to ensure even cooking.
4. Add a small bit of salt, pepper and time near the end for a light seasoning. When the liquid has nearly evaporated, remove kraut mix first and place on a platter. Place bratwurst on top. Serve with hot German mustard on the side.
SECRET TIP: Is your mix sticking a bit, or you want a little more juice? Take that German beer in your hand and pour some in for an even richer flavor!
(Healthier Recipe Tip: Instead of cooking in bacon grease, use a light oil.)
German Potato Salad
4 strips of bacon
1 tablespoon all-purpose flour
2 tablespoons brown sugar
½ teaspoon celery seeds
1/4 cup distilled white vinegar OR white wine vinegar
1/3 cup water
4-5 green onions
Salt and black pepper
Prep: Peel and dice potatoes, chop white onion, chop green onions.
1. Bring a pot of lightly salted water to a boil. Add diced potatoes and cook for about 15 minutes, or until tender but still firm. Drain and cool.
2. In a large pan, fry bacon over medium heat until crispy. Drain and crumble. Save grease if preferred for flavor, otherwise discard.
3. Sauté chopped white onion in either bacon grease or a light oil (depending on flavor and health preferences).
4. In a small bowl, mix flour, sugar, celery seeds, salt and pepper. Add to sautéed onions, stir well and cook until lightly bubbling. Add water and vinegar and bring to a boil. Allow to boil for about one minute, stirring constantly.
5. Stir in bacon crumbles and diced potatoes and cook until everything is heated through.