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Oktoberfest Beer Braised Brats

Prost und Guten Appetit!

    • Serves 2
    • Easy


    Who is excited for beer, brats, and German music?!? It’s #Oktoberfest time and I am so happy to share this recipe with you all!

    Growing up in Germany, Oktoberfest wasn’t something we celebrated, however, every year when the summer ends we have Erntedankfest, which is sort of like Thanksgiving. It is a celebration for the gifts of harvest, getting together and eating (and of course drinking) a lot! Erntedankfest is celebrated end of September, the same time as Oktoberfest.

    As a kid, I constantly craved Bratwurst and you can get them on every corner in Germany. Now, as an adult I crave a beer with my sausage…a German beer! To combine my love for these two, I have created the below recipe and hope you give it a try!



    Make The Kraut

    Start by chopping the cabbage, onion, and apple into small pieces. I cut the cabbage into long, thin strips. Heat up a pot with about 1 tbsp of olive oil and sauté the onion until they are translucent. Next, add the chopped apple and cabbage and coat them in the oil; sauté for about 4 minutes. Now add 1/4 cup of apple cider vinegar and 1 cup of water to the pot. You might need to add more water depending on the size of your pot, all of the cabbage, apple, and onion should be covered in liquid. Add a lid and turn the heat up to medium-high so that it boils for 10-15 minutes. Stir occasionally.


    Make The Brats

    While the cabbage cooks, get a large skillet and heat up about 1 tbsp of olive oil. Add the sausages and brown them on medium heat on all sides. Once the sausages are browned, add the beer and cover the pan. The sausages should simmer, not boil, for 20-30 minutes. Turn the sausages half way through to ensure even cooking. Keep the pan covered with a lid so that the liquid does not evaporate. The liquid should come up at least half way of the sides of the sausages. The more beer, the better! Whole Foods sells a Hofbräu Oktoberfest Ale which is perfect for this recipe and I happen to love to drink it as well.


    Serve It Up!

    Once the cabbage has cooked, add the salt and pepper, stir and taste. After the sausages have finished cooking, allow them to rest on a cutting board while you prepare you buns. Cut the middle of the bun and remove some of the bread to make room for my sausages. Spread some of your favorite mustard on the inside of the bun, then add the sausage and top with the kraut. This is how I like to eat it but feel free to adjust!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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