While the US likes to primarily have their Octoberfests throughout the month of October, today is the official end to this year’s Oktoberfest in Munich (which started on September 16). But, what is Oktoberfest? Basically, it’s a huge festival to celebrate the end of summer and the arrival of fall. A chance to gather with family, friends, and make new friends (you’ve seen the long tables, right?) while you drink some beer, eat some traditional German fare and listen to traditional and even not-so-traditional music.
Did somebody say food? There’s pretzels, schnitzel (guess I know what I’m posting next year!), spaetzle, red cabbage, stuffed cabbage (while I didn’t post a recipe in that prior link, here’s an Italian version), potato salad and of course brats. Whether you want them on a bun or served up with onions and pickled cabbage (like below) you can’t go wrong. I even brought out my dad’s old beer steins much to the wonderment of my daughters. My wife picked up these delicious brats from a local butcher and we went to town while listening to some traditional German music. So, what are you waiting for? Have a little festival of your own this weekend!
German Beer Brats
4 bratwursts
2 onions
Sugar
Beef broth
Whole grain mustard
1 bottle dark German beer
Thyme
Preheat a cast iron or stainless skillet with a little oil. Brown the sausages for 3 minutes, flip and sear for another 3 minutes. Remove from the skillet and reserve.
Add a tablespoon of oil to the skillet, and sauté the onions, with a pinch of sugar and salt, until they are dark brown, about 10 minutes. After 5 minutes, pour in about a ½ cup of beef broth.
Once the broth has evaporated and the onions are browned, stir in 1-2 tablespoons of the mustard until incorporated. Pour in the beer and stir, getting any browned bits off the bottom of the skillet.
Then place the sausages on top of the onions, adding a few sprigs of thyme. Bring to a boil, then reduce the heat to medium and cook. Cover the skillet with a lid or some heavy duty foil and sauté for about 8-10 minutes.
Remove the cover and sausages. Turn up the heat and keep braising the onions, uncovered, until the beer has nearly evaporated.
Serve with some quick-pickled cabbage.
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