beerwurst and sauerkraut with beer scalloped potatoes
we were doing a little late oktoberfest here at littlefoodies. steamy bowls of fresh sauerkraut and beerwurst cooked with apples and beer. caramelized beer soaked onions layered with cheesy red potatoes and garlic. crispy oven baked kale... sound good? it was.
littlefoodie is going to be a traditional little german boy all decked out in his fancy new lederhosen and me in a dirndl...i'm calling us hansel and gretel..he opposes as usual but when the day comes and he finds out the candy frenzy that is halloween and how sometimes i can be pretty cool then i am sure his stance on hansel will change. the power of over-processed sugar is strong when you are denied 99% of the time.
2 pkgs cantella's oktoberfest beerwurst (or you fav german sausage)
1 large jar sauerkraut (i use fresh sauerkraut!), drained and reserve liquid in case it gets dry
2 granny smith apples, peeled and sliced thin
2 tbl brown sugar
fresh pepper and salt to taste
1 cup beer
toss all together in the crockpot. turn on low and cook for 5 or so hours.
beer scalloped poatoes a la cookinglight.com
2 yellow onions, thinly sliced
3 garlic cloves, thinly sliced
1 cup beer
2 lbs organic red potatoes, sliced thin, 1/4-1/8 in thin (peel kept on)
2 tbl unbleached ap flour
1/2 cup organic half and half
1 cup cheese (i used a mixture of fontina, cheddar and english coastal cheddar from trader joes)
salt and fresh pepper to taste
preheat oven to 350F.
saute onions and garlic in olive oil on med low until soft. add beer and cook until almost evaporated.
boil potatoes until just about tender.
combine flour, half and half and salt and pepper.
layer potatoes, onions, cheese, potatoes, onions, cheese, etc. until done. pour milk/flour mixture over top. sprinkle with cheese.
bake 45 min.