Octoberfest is here and with this traditional German Celebration, beer is usually consumed in large quantities. Most of us here in the states have celebrated this holiday, whether you are of German decent or not, because of the fun festivities, including the “Chicken Dance” and the delicious German sausages.
My great grandmother was from Hamburg, so sausage in my family was prepared quite often, especially during October. Bratwursts, Knockwursts and other specialty sausages served with a side of mustard and dishes of cabbage and warm potato salad were a family staple growing up.
Bratwursts – made of pork, beef or veal are my favorite and are the sausage of choice during Octoberfest. I have created an easy recipe for Bratwursts on Pretzel Buns with Warm Red Cabbage to celebrate the season at home. The flavors are quite traditional with a twist on this topping. I like to serve these up with my favorite German beer – Spaten! Have fun and Happy Octoberfest!
1/2 red cabbage, thinly sliced
4 tablespoons butter, divided
1/3 cup grainy mustard
1/2 cup apple juice
6 pretzel buns
1. In a large saute pan over medium heat, add 2 tablespoons of butter and the cabbage. Saute for 2 minutes, then place the lid on top and cook for 4 minutes.
2. Add the additional 2 tablespoons of butter, mustard and apple juice to the cabbage and stir. Place the lid back on top and turn the heat to low. Continue to cook the cabbage for 8 minutes.
3. In an iron skillet, add 2 tablespoons of vegetable oil and place it over medium heat. Add the Bratwursts and sear for 3 minutes, flip the sausages over. Then, add 1/4 cup of water and place the lid a jar on top of the pan. Continue to steam the sausages for 4 minutes. Remove the lid and continue to cook for 2 minutes.
4. Slice the pretzel buns almost in half and add 1 Bratwurst to each of them. Top with a large spoonful of Sauteed Mustard Red Cabbage and serve. Enjoy!