Sausage, Sauerkraut, and Apple Hash for Oktoberfest
It’s hard to believe that Fall is officially here. Between pumpkin spiced everything and an undeniable urge to pull out all the scarves and booties (speaking to you ladies), the delightfully fragrant and perfectly chilly season full of soups, stews, and crock pot suppers is underway.
And with the Autumn time air also comes a tradition that’s rooted in Germany but often celebrated by many here; Oktoberfest. Beer slinging festivals with pretzel and sausage stations are pretty common in big cities and small towns alike.
There’s no doubt we’ll be celebrating in our own culinary kinda way as we get further into Fall – but for now, we’re starting with an Oktoberfest Sausage sale and a deliciously easy weeknight kinda meal with those snappy and succulent sausages.
Make it tonight…or make it for breakfast this weekend with a fried egg on top – sure, it’s not the authentic German thing to do…but it’s a spectacular addition (trust us on this one).
Sausage, Sauerkraut, Apple, and Ale Hash
- 1 lb Bristol Farms Oktoberfest Sausages, sliced in 1/2 inch diagonal slices
- 2 tablespoons cooking oil, divided
- 2 medium-sized Yukon Gold potatoes
- 3/4 cup sauerkraut, rinsed, drained, and patted dry
- 1/2 cup yellow onion, chopped
- 1 apple, chopped
- 2 tablespoons whole grain or spicy brown mustard
- 12 ounces of your favorite ale
Slice potatoes in half and steam for 3-5 minutes to expedite cooking time. Add sausage and chopped onion to a skillet with 1 tbsp. oil over medium heat. Cook until browned. Remove sausage from pan and set aside (leave onions in pan). Add another tbsp. oil to pan and add potatoes and apples. Cook until browned. Add the ale, mustard, and sauerkraut. Cook over medium heat for 2-3 minutes. Return the sausage to the skillet and cook another 10 minutes or until apples and potatoes are tender.