German Sausages with Braised Sauerkraut & Potatoes

This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Ingredients:
4 German sausage links of your choice, such as bratwurst, bockwurst and/or knackwurst
12-16 small potatoes, such as Russian Banana fingerlings
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 sausages 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 carrot-apple slaw on the side.

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such favorites as tender pork shoulder braised in sauerkraut, tangy mustard and chewy, wholesome pumpernickel bread. Complemented by an array of fresh fall produce like crisp carrots, Delicata squash and Yukon Gold potatoes to incorporate into comforting side dishes, this box also includes two locally-made chocolate bars to finish off your supper on a sweet note.

Here are a few recipe ideas for the week:

German Potato Salad
Seasoned with fresh chives, parsley and crispy bacon, this traditional side dish is best served warm.

Sweet Green Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s classic Bavarian fare.

Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Oktoberfest Recipes

recipes-oct-15-2015-archived

In keeping with the warm flavors of Oktoberfest, this week’s lineup stars such favorites as hearty German sausages, a tangy curry mustard and chewy, wholesome rye bread. Complemented by an array of fresh fall produce like crisp carrots, cauliflower and Butterball potatoes to incorporate into comforting side dishes, this satisfying supper also includes crisp local ale and a lovely pear-cranberry galette for dessert.

Here are a few recipe ideas for the week:

German Potato Salad
Tossed with crisp green beans and crispy bacon, this traditional side dish is best served warm.

Roasted Cauliflower with Garlic
Minced garlic and fresh parsley add bright flavor to roasted cauliflower florets.

Roasted Carrots Two Ways
One sweet, the other savory, both of these easy methods allow freshly-roasted carrots to shine!

Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Pear-Cranberry Galette
This country-style tart allows ripe fall pears to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.

Spaetzle with Fresh Parsley

Simply dressed in butter and parsley, these little dumplings are supremely comforting.

Ingredients:
1 cup all-purpose flour
¼ cup milk
2 eggs
¼ teaspoon ground nutmeg
Pinch ground pepper
½ teaspoon salt
2 tablespoons butter
2 tablespoons fresh parsley, chopped

Method:
1. Mix together flour, salt, pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

2. Transfer dough to a large plastic bag, cutting off one corner to leave an opening the size of a dime. Squeeze out small bits of dough through the open corner, pressing dough through a large holed sieve to create bite-sized dumplings.*

3. Once finished creating the spaetzle, it is time to quickly boil them. Drop a few at a time into a pot of simmering salted water. Cook 5 to 8 minutes. Drain well.

4. Sauté cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

*We’ve had good luck crafting spaetzle by squeezing the dough either through the larger holes of a cheese grater or a metal colander. For either approach, spread out a large piece of parchment paper on a work surface, then, over the parchment, feed the dough through your selected sieve by squeezing it through the cut-corner of a gallon-sized plastic bag. Using a pair of kitchen shears, trim the dumplings into small, 1-inch pieces as they are fed through, letting them drop onto the parchment.

this week's recipes
the delights of spring

farm & garden notes
hi, april

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.