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.

Adapted from The Ultimate Beer Lover's Cookbook by John Schlimm

Sauerkraut With Smoked Sausages

Ingredients

1 pound sauerkraut, rinsed
12 ounces beer, any variety
6 links (about 16 ounces) smoked sausage

Directions

1. In a bowl, combine all ingredients.
2. Place the mixture in a casserole dish. Cover with foil.
3. Bake at 350°F for 90 minutes.

Serves 6 to 8.

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