Recipes

Oktober-wursts

Classic wursts the Oktoberfest way

Oktober-wursts

Classic wursts, the Oktoberfest way.

 
 
Ingredients

3 tablespoons butter
1 large or 2 small Vidalia onions, peeled, halved and thinly sliced
1 medium yellow onion, sliced into thin strips
1 teaspoon caraway seeds
Kosher salt and freshly cracked black pepper, to taste
3 bottles of Paulaner Wiesn bier
4 Schaller & Weber Cooked Bratwurst
Pretzel buns or other hoagie type rolls, toasted if desired
4 Schaller & Weber Cooked Bratwurst
Schaller & Weber Horseradish Mustard, to taste
Directions

  • Melt butter in a large skillet or dutch oven, placed on stovetop over medium heat. Add onions, and season with salt and pepper. Cook, stirring or tossing until they begin to soften and start to turn light brown. Add 1/2 bottle of lager to deglaze and continue to cook 3 to 4 minutes, stirring every mi-nute or so, until a deeper golden color coats onions. At this point, add sausages spacing them on top on onions. Pour over remaining 2 1/2 bottles of beer, ensuring beer is covering about half way up the side of sausages. Bring to a boil and reduce to a low simmer. Cook until sausages are warmed through, about 8 minutes for cooked sausages; and cook covered approximately 25 minutes if using fresh sausages, or until a meat thermometer reads 160 degrees.
  • EAT & ENJOY!!!
  • Yield: 7 servings

Products featured in this recipe:

Ingredients

3 tablespoons butter
1 large or 2 small Vidalia onions, peeled, halved and thinly sliced
1 medium yellow onion, sliced into thin strips
1 teaspoon caraway seeds
Kosher salt and freshly cracked black pepper, to taste
3 bottles of Paulaner Wiesn bier
4 Schaller & Weber Cooked Bratwurst
Pretzel buns or other hoagie type rolls, toasted if desired
4 Schaller & Weber Cooked Bratwurst
Schaller & Weber Horseradish Mustard, to taste
Directions

  • Pre-heat oven to 350 degrees. Wash and rinse potatoes. Pat dry and pierce the potato skins with a fork. Place potatoes on a baking sheet and bake for one hour.
  • While the potatoes are cooking, prepare the other ingredients. Slice bacon into 6-8 thick strips. Place in a sauteé pan set on medium-low heat until bacon fat has been rendered and the strips are golden without being crisp. Remove bacon from the pan, leaving the fat.
  • Slice onion into thin strips and add to the rendered bacon fat, cooking over medium-low heat for 20 minutes. Add the garlic to the onions and cook for another 20 minutes until both the onions and garlic are golden brown. Remove onions and garlic from the bacon fat and set aside.
  • Chop string beans into thirds, slice cherry tomatoes in half and cook both in the same pan with the bacon fat used previously for the onions and garlic over low heat for 10 minutes. Set aside.
  • Remove the potatoes from the oven. Cut in half and scoop out the insides into a mixing bowl, set the skins aside. Add whole milk, salt, and pepper to the potatoes with the onions and garlic, then purée with a hand blender. If you don't have a hand blender, purée the onions and garlic in a food processor, then mash the puréed garlic and onions with salt and pepper into the potatoes and milk. Add string beans and tomatoes to the potato mixture and incorporate ingredients by hand (being careful not to smash the tomatoes.)
  • Scoop the potato mixture back into the skins placed on a baking sheet. Tuck 1-2 bacon strips into each potato boat, top with parmesan cheese and place back into the oven for 15-25 minutes, until the cheese is melted and golden brown.
  • Remove the potatoes from the oven. Allow to cool 5-10 minutes before serving.
  • Enjoy!

Products featured in this recipe: