Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Ingredients:
4 pounds apples of your choice, peeled, cored and quartered
¼ cup fresh Meyer lemon juice
¾ cup organic cane sugar
Pinch of salt
Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.
4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.
Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Ingredients:
5 cups shredded mixed red and green cabbage
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
2 tablespoons rye stout vinegar
1 tablespoon whole mustard
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground clove
Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegars, mustard and water, and season with salt, pepper and the clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.
Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.
Ingredients:
2 pounds fingerling potatoes, washed and halved if on the larger size
2 tablespoons olive oil
2 teaspoons caraway seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)
Method:
1. Preheat your oven to 425°. In a large bowl, toss the potatoes with olive oil until evenly coated. Sprinkle the caraway seeds, salt, and black pepper over the potatoes, and toss again to distribute the seasonings evenly. Transfer the seasoned potatoes to a large rimmed baking sheet, arranging them in a single layer.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Stir or shake the pan occasionally to ensure even cooking.
3. Once the potatoes are cooked through and crispy, remove them from the oven and transfer to a serving dish. If desired, sprinkle the roasted potatoes with chopped fresh parsley for a pop of color and added freshness, plus a splash of rye stout vinegar.
