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.
- 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)
- 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
- Once the onions have begun to brown add in the shredded carrot and continue cooking for another 5 minutes
- While the onions and carrot cook down dump your can of kraut into your baking dish or casserole
- Add in the caraway, fennel, and the beer
- Once the carrots and onions are cooked add them to the kraut and mix everything together, while seasoning with a little salt and pepper.
- 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.
- 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.
- Once the kraut is cooked till its dry you’re done. Place on a bun with a brat or just eat it straight up.