Chef Staib is celebrating the beginning of autumn with a menu of Dietz & Watson Oktoberfest. He presented a quick and easy way to bring German flavors into your home on a weeknight. Chef is cooking up all natural chicken Oktoberfest sausages, mashed potatoes and he’ll show you the secret to real, authentic German sauerkraut.
- 2 tablespoons unsalted butter
- ¼ pound Dietz & Watson® Gourmet Imported Bacon, diced
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 2 cups Dietz & Watson® Old Fashioned Barrel Sauerkraut
- ¾ cup chicken stock
- ½ cup white wine, such as Riesling or Gewürztraminer
- ¼ teaspoon caraway seeds
- 1 large Granny Smith apple, peeled, cored, and thinly sliced
- 1 Medium red-skinned potato, peeled and grated (about ¼ cup)
- Freshly ground white pepper
How To Make
- Melt the butter in a large saucepan over medium heat, add the bacon, and sauté until crisp, about 3 minutes.
- Stir in the onions and garlic and sauté until golden brown, about 5 minutes.
- Stir in the sauerkraut, stock, wine, and caraway seeds and bring to a boil over high heat. Reduce the heat to medium low, and simmer until the stock is reduced by three-quarters, about 30 minutes.
Serves 6 to 8
- 11/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg (see Chef’s Note)
- Salt and freshly ground black pepper
How To Make
- In a large saucepan, combine the potatoes with just enough lightly salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes, until fork-tender.
- Drain the potatoes and return them to the saucepan, allowing the steam to escape so the potatoes dry.
- Add the butter and cream, and mash with a potato masher until smooth.
- Season with the nutmeg and salt and pepper to taste. Serve hot.
All Natural Chicken Sausages Oktoberfest
- 8 Dietz & Watson All Natural Chicken Oktoberfest Sausages
- 3 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 medium shallots, chopped
- 2 garlic cloves, chopped
How To Make
- With a small paring knife, make shallow, diagonal cuts in the sausages. Heat the butter in a large skillet over high heat, add Dietz & Watson Bratwurst, sauté for about 5 minutes, until slightly browned. Remove Oktoberfest sausages & reserve.
- Add the onions, shallots, and garlic, and cook for 3 minutes, until golden. Add the sausages. Serve with pretzels & mustards for dipping