I was six years old when I attended my first Octoberfest in Germany. Relax! I did not take part in the drinking festivities at such a young age (although I wouldn’t be surprised with the debauchery that would take place there.) But it was in part because my mom’s entire family decided to fly from Chicago and rent a tour bus that drove everyone around Europe and of course, Octoberfest. Now, there are vague memories that fade in and out of those times spent overseas, but what remains is the first time I ever tried a weiss bratwurst with sauerkraut and fresh made dark rye. The vivid fall flavors still spark happy memories spent with my family during some of the most amazing times of my life growing up. There were so many delicacies to choose from like jager schnitzel, spaetzle, potato pancakes, Bavarian pretzels, and beef rouladen.
So in honor of Octoberfest, I have made a delicious German dinner complete with a stein of hefeweizen to round out the whole experience. Weiss brats and onions cooked in a dark lager, German potato salad, and of course some fresh rye bread with hot mustard to make anyone say “Prost!” Happy eating and if you want to check out some more recipes, go to kenmore.com and click on kenmore TV. Be sure to follow me on Twitter @Chitownchef
Weiss Wurst and Onions in Lager
•8 weiss wurst links
•3 large onions, thinly sliced
•2 large garlic cloves, whole
•1 tablespoon black peppercorn
•2 bottles dark lager
•2 cups homemade chicken stock
•1/2 stick butter
•1 teaspoon Hungarian paprika
•1 teaspoon caraway seeds
In a large stock pot, add brats, onions, garlic, peppercorns, beer, stock, and butter. Bring to a boil then down to a simmer and let cook for 1 hour uncovered. Remove brats and let sauce reduce till thickened. Onions should be buttery and light. Serve brats with onion mixture, sprinkle on paprika and caraway seeds.
German Potato Salad
•1 lb red skinned potatoes, quartered
•2 cups chicken stock
•3 tablespoons butter
•1/4 lb thick cut bacon, cut into lardons
•1 tablespoon apple cider vinegar
•1 tablespoon sugar
•1/4 teaspoon kosher salt
•1/4 teaspoon black pepper
•3 green onions, diced
In a large pot, add the potatoes, stock and 2 cups of water. Cook potatoes until tender. Drain while reserving 1/2 cup cooking liquid. In a sauté pan, cook bacon. Remove when crisp and drain on paper towels. Keep sauté pan on medium high heat and melt butter. Add in potatoes and let them crisp up on 2 sides. Add in vinegar, sugar, and reserved cooking stock water. Reduce and season. Remove from heat and garnish with green onions.