Oktoberfest is an annual community event for the whole family. In McKinney, we celebrate this festival for two days in our Historic Downtown. Along with games, music and beer comes great food. This year introduce your family to traditional Oktoberfest faire at home. Bratwurst is one of the most popular items served at Oktoberfest celebrations. It can be prepared as an appetizer, main course or in a soup. At many local supermarkets, Bratwurst is sold precooked in the deli department, so meal preparation is fast. If you prefer the raw type available in your local meat department, pierce the sausage several times and boil in beer or simply grill it.

Bratwurst – Potato Cakes

Bratwurst – Potato Cakes

1 16 oz. bag of fresh hash browns (or grate your own 1 lb. bag potatoes)
1 14 oz. can of sauerkraut – drained and padded dry
¼ cup fresh chopped dill
4 thinly sliced green onions (save 2 Tbsp. for garnish)
1 egg
2 Tbsp. flour
½ tsp. pepper
¼ cup olive oil
6 uncooked Bratwurst
3 Tbsp. whole grain mustard
3 Tbsp. Greek style yogurt

Mix the first seven ingredients together in a medium bowl. Form six to eight pancakes. Heat oil in a large skillet over medium heat. Add cakes and cook until golden brown, about six minutes per side. Transfer to a paper towel. Meanwhile, pierce each Bratwurst and grill until fully cooked or simmer in a skillet for 10-12 minutes with beer or water. Mix equal parts mustard and Greek yogurt in a small serving bowl. Serve mustard sauce with Bratwurst and Potato Cakes and garnish with reserved onions. Serves 6.

 

Sweet and Sour Cabbage

Sweet and Sour Cabbage

4 slices of uncooked chopped bacon
½ cup chopped yellow onion
1 medium chopped Granny Smith apple
1 Tbsp. flour
1/3 cup apple cider vinegar
¼ cup brown sugar
¼ tsp. cinnamon
1/8 tsp. allspice
¼ cup water, stock or apple juice
4 cups shredded red cabbage (1 small head of cabbage)

In a large skillet sauté bacon until cooked. Add onion and chopped apple to pan of bacon and drippings, sauté another 5 minutes. Stir flour, vinegar, sugar, cinnamon, allspice and liquid and cook an additional 1-2 minutes. Add cabbage and cook until wilted, about 5 more minutes. Serves 6.

Bratwurst Sliders

Bratwurst Sliders

12 frozen dinner rolls
4 pre-cooked Bratwurst
1 egg mixed with 1 Tbsp. of water (egg wash)
1 Tbsp. caraway seeds
Favorite toppings for Bratwurst (mustard, coleslaw, onions, pickles)


Pre-heat oven to 400°. Brush each roll with egg wash and sprinkle with caraway seeds. Bake rolls for 10-12 minutes. While rolls are baking, grill each Bratwurst until heated throughout. Cut each Bratwurst into three equal pieces. When rolls are ready, make a cut in each and fill with a sausage piece. Allow friends and family to dress their slider with the toppings of their choice. Serves 12.

 

Bratwurst, Ale & Cheddar Soup

Bratwurst, Ale & Cheddar Soup

2 Tbsp. olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
2 cloves of garlic – minced
1 Tbsp. caraway seeds
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
3 cups of chicken stock
1 12 oz. bottle of ale beer
4 Tbsp. butter
¼ cup flour
2 cups milk (may use low-fat)
2 cups freshly grated cheddar cheese
4 pre-cooked Bratwurst links-chopped
1 14 oz. can sauerkraut-drained

In a large stockpot, heat olive oil and sauté onions, celery and carrots until soft. Add garlic, caraway seeds, Worcestershire, mustard, stock and beer. Simmer for 8-10 minutes. In a saucepan on medium to low heat, make a roux by melting the butter and stirring in flour. With heat still on medium low, whisk in milk and continue to cook for 3-4 minutes. Increase the heat on the stockpot and add the roux mixture, whisking to prevent lumps from forming. Turn heat to low and add grated cheese just before serving. Add a large spoonful of Bratwurst and sauerkraut to each soup bowl before ladling in soup. Serve with pretzel rolls. Serves 6.