Library Gourmet – German Octoberfest
Bratwurst with Apples, Onion, and
Sauerkraut
Makes 6 servings
Oktoberfest fans, here's your dish. Germans like to layer meats and vegetables in a pot and leave them
to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve
in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables
and sausage.
ingredients
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Preparation
Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small
resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread
sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over.
Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half
of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then
arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup
in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples
and sausages begin to brown, about 25 minutes longer. Serve with bread or pretzels.
Cucumber Salad with Mustard Dressing
Makes 6 to 8 servings
Cucumber salad is often paired with sausages and potato salad.
ingredients
1 cup half-and-half
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup moderately finely snipped fresh dill
1 1/4 pounds Kirby cucumbers, peeled and thinly sliced
Preparation
Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for
mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to
add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss
well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill
overnight.
Izzy's Potato cakes
ingredients
1 pound shredded fresh potatoes, or frozen potatoes, thawed or squeezed dry
2 eggs, slightly beaten
2 Tbsp. flour or bit more to hold together
salt and pepper or seasoning salt to taste
1 small onion, minced finely
handful of fresh parsley, minced
Preperation
Mix everything together. With a small ice cream scoop or 1/4 cup measuring cup, scoop out portions of
potatoes on hot griddle or omelet pan sprayed with a light coating of olive or other oil. Cook until golden
brown on both sides.
Use sour cream, apple sauce, and mustard for additional toppings
Soft Pretzels
ingredients
½ cup light brown sugar
Water
2 envelopes active dry yeast
¼ cup vegetable oil
5 ¾ cups all-purpose flour, plus more for kneading
¾ cup baking soda
1 large egg beaten with 1 tablespoon of water
Flaky salt, such as Maldon or Kosher
Yellow mustard, for serving
Preparation
In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over
the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour.
Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very
sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic
wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch
down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and
cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the
prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about
25 minutes.
In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat.
Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the
simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the
second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the
cookie sheets, spacing them evenly.
Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10
minutes. Serve warm or at room temperature, with mustard.
S’Mores Pizza
ingredients
1 Pillsbury Pizza Crust
1 cup crushed graham crackers
1 cup semi sweet chocolate chips
1 ½ cups mini marshmallows
Sugar Cinnamon to Taste
Preparation
Roll out pizza crust on a pan. Coat evenly with a sprinkling of cinnamon and sugar. Bake at 400 F for 8
minutes. Top pizza crust with graham crackers, chocolate chips, and marshmallows. Continue baking
until the tops of marshmallows are browned. Serve and enjoy.