Oktoberfest recipes: Potato Soup and Bratwurst with Sauerkraut
LOS ANGELES Ca, September 26, 2014 – Create a delicious Oktoberfest feast with ideas from this weeks Paired with Chef Mary and wine expert Duane Pemberton. We’re celebrating Oktoberfest with a few traditional foods: bratwurst, sauerkraut, schnitzel and potato soup. Our secret is we will be discussing shortcuts by using some premade products.
Oktoberfest is the world’s largest festival celebrating German food. There are festivals from the end of September through October in all parts of the country and the world where you can try all of the delicious foods. However, if you don’t have one close to you it’s always fun to throw a party and create a decadent feast for your friends.
To get you started here are mypotato soup and bratwurst recipes. Our producer Jacquie Kubin offers some tips on how to warm up commercial sauerkraut and make it special.
1-cup instant potato
4 cups water
½ cup milk
2 tablespoons unsalted butter
1/3 cup ½ and ½
2 green onions, minced
1 shallot, minced
1 russet potato small diced
1 bouillon cube
Salt and pepper
Shredded cheddar cheese
Bring water and butter to a boil.
Stir in instant potato mix.
Add bouillon cube and stir in to the liquid.
Add potatoes, shallot, green onion salt and pepper.
Simmer for 30 minutes
Add the ½ and ½ right before serving.
Garnish with chives and cheese
1 to 1 ½ cups premade sauerkraut
4 tablespoons Dijon mustard or regular mustard
½ teaspoon olive oil
In a large sauté pan add 4 Bratwurst and 1 tablespoon olive oil
Turn the pan on to a medium heat and sear the bratwurst on all sides for about 4-6 minutes. Season them with salt and pepper.
Turn the fire low and add 1 cup of water (or beer) to the pan (be careful it could splatter) and simmer the bratwurst for another 10 minutes. You can finish on the grill for added flourish.
It is important that the finished bratwurst have no pink inside. Buy an extra “sacrifice” brat to use to test to ensure doneness.
Do not pierce the casing on the bratwurst while cooking or grilling as it can causing splattering and the meat will dry out.
Place each bratwurst into a bun and top with mustard and sauerkraut.
Commercial Sauerkraut (suggest brand packed in glass jars or plastic bags, kept cold and often found in the meat department)
To prepare sauerkraut from the package, place in a colander and “squeeze” the sour out by pushing down to remove excess water.
In a sauce pan twice as big as the amount of sauerkraut, melt three tablespoons of butter and whisk in corn starch (about a teaspoon) until it changes consistency (you do not want it to be thick); mix in 4-5 tablespoons of tepid (not hot not cold) water and mix into the sauerkraut.
Heat over very low heat, steaming to warm, you may need to add more water to keep from burning, but only as much as you absolutely need. Too much water will dilute the flavor of the kraut.
Alteration: Squeeze the sour out, then chop the sauerkraut into 1-2 inch lengths. Melt 2-3 tablespoons of butter in skillet and a 1/2 teaspoon of cornstarch, whisk. Add 1/2 cup diced onion and small handful of shredded carrots. When onions are translucent, add sauerkraut and heat thoroughly over low heat.
Listen to Paired with Chef Mary and Duane Pemberton at the CommDigiNews Hour on Communities Digital News. Live shows feature Scribble Live chat to share recipes and answer your questions.
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