Friday, September 16, 2005

wurst and bierkraut

In the spirit of Oktoberfest!

Celebration food for my post-essay season. Actually, bierkraut doesn't really need a reason. I cheated a lot for this recipe, buying store-bought canned sauerkraut and sausages. But it's the flavor extention that makes it count, right?

Half-can sauerkraut
1 cup of beer (i used VB)
1 small onion, sliced
1 rasher bacon, cut in bits
2 - 3 sausages, of your choice. Of course, bratwurst is recommended. Weisswurst also can.
A little oil or butter

Heat the oil or butter in a heavy pan and fry the bacon until all the fat is rendered onto the pan. Move the bacon bits onto the side of the pan and fry the onion until soft. Add the sauerkraut and mix in the bacon and onions well. Place the sausages on top of the sauerkraut mix and top with beer. Cover the pan and simmer, letting the beer boil the sausages, making sure to turn the sausages occasionally. Boil until the beer simmers off, leaving a slight gravy. Serve with mustard and more beer. Prost!


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