Oktoberfest Kraut Sausagespareribs And Potatoes Recipes

BAVARIAN SAUERKRAUT

Steps:

• Squeeze as much liquid as you can out of the sauerkraut and place it in a bowl.
• Peel and dice the onion into small pieces.
• Cut the smoked ham into small pieces.
• Heat the bacon fat in a skillet over medium-high heat. add the diced onion and chopped ham. Cook, stirring frequently until the onions become transparent.
• Add the sauerkraut to the pan and stir to combine.
• Season with salt, pepper, sugar and caraway seeds.
• In a separate bowl, whisk together the wine, vinegar, and vegetable broth.
• Add the mixture to the pan. and bring to a boil, stirring.
• Reduce the heat to low, cover the pan and simmer for 30 minutes.
• Taste and season again to your liking, if necessary.
• Remove from the heat, let cool completely and serve.

OKTOBERFEST KRAUT, SAUSAGE/SPARERIBS AND POTATOES

Steps:

• In a 5-6 quart heavy Dutch oven, add 1 tablespoon olive oil.
• Brown sausages or ribs.
• While they are browning, drain and rinse kraut at least twice to remove the excess salt.
• Chop onion.
• When sausages/ribs are browned, place them aside on Dutch oven lid.
• FILL POT: Handful of kraut, add wieners, fil in with onions, add more kraut, add sausages, fill with remaining onion, and add last of kraut, all in layers.
• Add contents of beer and 2 tablespoons brown sugar. The alcohol cooks away so don't worry, it does add a great deal to this recipe.
• Add applesauce.
• Add water to surface of kraut.
• Liberally apply black pepper.
• Add potatoes.
• Bring to boil, cover tightly and simmer 3-4 hours (don't shorten the time, this is critical), checking periodically so it doesn't dry out.
• Serve with sour cream or plain yogurt and a high quality mustard. I prefer Country Dijon or German, my DH prefers yellow. Either way, enjoy, my friends!

OKTOBERFEST CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

OKTOBERFEST POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
• Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
• Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

OKTOBERFEST SAUSAGE DINNER

Steps:

• Cut sausages into individual serving pieces.
• In a skillet, brown sausages.
• In crock pot, place onion, sauerkraut, apples and potatoes.
• Top with sausage.
• Pour apple juice over sausage.
• Season with salt and pepper.
• Cover and cook 6 hours on LOW, until potatoes are tender.