Get some sausages, a stein of beer, and wench in a corset because it is once again that time of year where we all shout jovially, hail Deutschland!  Now Oktoberfest is not just about beer and busty women, food plays a big roll in this celebration as well.

I’m going to start you down the culinary road, toward Munich way, with my version of sauerkraut.  Its not a sexy food but it is damn good.  Rather than take some half cocked approach at making your own kraut, I’ve devised a simply recipe for turning canned run-of-the-mill kraut into something glorious.

Hardware

Software

  • One large can of kraut
  • One carrot, shredded or julienned
  • One large onion, sliced
  • 1 tbsp of butter
  • 1 tsp of carraway seed
  • 1/2 tsp of fennel seeds
  • 1/2 cup of dark beer (I prefer Sam Adam’s Brown)

Do Work!

  1. Start by melting the butter in the saucepan over medium heat.  Once melted add in the sliced onions and cook on medium-low heat until the onions just start to brown and caramelize.  After the onions have cooked for about 3 minutes and start to turn translucent, add a pinch of salt.  It’ll draw the moisture out of them and speed of the caramelization process
  2. Once the onions have begun to brown add in the shredded carrot and continue cooking for another 5 minutes
  3. While the onions and carrot cook down dump your can of kraut into your baking dish or casserole
  4. Add in the caraway, fennel, and the beer
  5. Once the carrots and onions are cooked add them to the kraut and mix everything together, while seasoning with a little salt and pepper.
  6. Cover the dish with either the lid or the foil and place in a 325F degree oven and let it bake for about 30-60 minutes.
  7. Check the kraut every 10 minutes or so, you want to cook it until the excess moisture is gone.   You can check this by taking a spoon or a spatula and just pushing the kraut away, clearing a spot in the bottom of the dish.  If some liquid runs into the void it needs to cook longer.
  8. Once the kraut is cooked till its dry you’re done.  Place on a bun with a brat or just eat it straight up.
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