I wasn't able to celebrate Oktoberfest in Munich this year, but I still wanted to bring the holiday's festivities to my home. I wound up making a German-inspired dish with sauerkraut, smoked sausage, and beer. Even though I used smoked beef sausage, you could easily use knockwurst, bratwurst, kielbasa, or any other sausage link. For a sweeter edge, add a few tablespoons of brown sugar into the mix (I prefer savory dishes, so I left this out). Best of all, the rest of the beer is yours to drink while making it! To get the basic, no-brainer recipe, read more.
Sauerkraut With Smoked Sausages
Adapted from The Ultimate Beer Lover's Cookbook by John Schlimm
Adapted from The Ultimate Beer Lover's Cookbook by John Schlimm
Ingredients
1 pound sauerkraut, rinsed
12 ounces beer, any variety
6 links (about 16 ounces) smoked sausage
Directions
- In a bowl, combine all ingredients.
- Place the mixture in a casserole dish. Cover with foil.
- Bake at 350°F for 90 minutes.
Serves 6 to 8.
Print recipe with images | without images
DC
Star by Julien Macdonald
Armani Jeans
Baked Sauerkraut YOU must be kidding me. That is as German as a Kimono is brasilian. Okay you said it is inspired by Germany. But seriously hun, get yourself fresh (not canned THAT is another no-go) Sauerkraut cook it with diced onion and bacon, spice it up with pepper, salt and a hint of sugar, get goooooooooooood sausages (as daughter of a butcher...ggg a vegan daughter
i have to say that sausage-thing looks like a harresment to me (dont get me wrong
in my meat times i liked sausages alot, and i still like the flavour and stuff, but i dont eat them anymore but i know how a good sausage should look like, and that thing is simply no
Oktoberfest-achieving sausage.
Then i have to say: O'zoapft is
(BTW: I am half German half Austrian raised in Germany, so i know what i am talking about)
1Well, despite the above poster's stern admonition, I must say it looks delicious, Yum, and I will be trying it. Now I will just trot off to my local Whole Foods in search of fresh sauerkraut so I don't get told off as well.
2That looks and sounds pretty simple to make. Not sure I'd want to put in beer, though. I don't drink it, and it's just never something we have in the house (Can you even buy beer in a single bottle? I'd have to find out...) I'll have to consider this and see if I can think of some appropriate substitute (chicken stock might work).
I think I'd also add a couple tablespoons of caraway seeds to this, and serve it with mashed potatoes.
Not very authentic, but who ever said everything has to be authentic? If it's easy and you like it, I say go for it.
3Mash and Sauerkraut was my fav when i was little - seriously. And yes you can, normally if its good beer, buy beer in single bottles.
And yes seriously canned sauerkraut is dead
. Sauerkraut is technicly the same like
sourdough or yogurt (speaking of the proceedingprocess) so if you can it, you murder all good things in it. fresh sauerkraut is pretty eatable and yummy and good for you digestion, toooooons
of vits and minerals in it. Oh lord i sound like my mommy (chef and nutritioncoach)
4Love Oktoberfest!The food seem to be so unhealthy,the beer,sausage and
5potatoes... yummy!berlitz women dont care about their weight
Apparently my sarcasm was also not as fresh as the sauerkraut used here ...
6My mom used to make this all the time. Serious comfort food in my eyes!
7Oh my that looks so good. Must make some tonight. although it gives me terrible gas....
8Oh, yum! I love sauerkraut and Polish sausages!
9Buchababy, I'm with you on the sauerkraut issue. If you want the benefits of it (excellent enzymes for the stomach flora, vitamin C, etc.) you better get the good stuff. I make mine myself, it's really not that hard.
As for the dish above, it's probably an Americanized version - like so many other things here. My recipe is almost identical to yours, except for the sugar part, I prefer it more savory.
10Yummy. I has this at a resaurant recently and it was soooo good.
11I have no idea how to make sauerkraut
we have this every year at polish christmas. I love how the flavor of the sausage works into the sauerkraut. yum. I can has pierogi too?
12Oh, this looks tempting and I had picked up several links of german-style sausages from a local bbq joint not too long ago. Just need some sauerkraut.
13The only problem with homemade sauerkraut is you have to let it ferment for awhile so canned is more convenient if you want to make this ASAP (like I do). Also, this totally reminded me of Christmas food too! I love Polish holiday foods...mmmm.....
14you should not say it's germain, it's european, polish lithuanian russian all have this dish.
15Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.