Oktoberfest is upon us and who could complain? It marks the start of fall and gives us a great excuse to pair sausage and beer, and indulge in a fresh baked pretzel all at the same time. In other words, count us in!
No matter how you prepare sausage, the best Oktoberfest meal starts with the best sausage. Our Fresh All Pork Sausage starts with the best quality pork – never administered antibiotics or growth hormones and humanely raised, with no nitrates or nitrites. And we go one step further by preparing our sausage fresh in the store, using a custom blend of non-irradiated spices. You will taste the difference at the first bite!
Our favorite way to bring out the flavor of our sausage – well we braise them in beer, of course. The advantages? Braising helps retain the moisture and fat in the sausage, and since you likely won’t use the entire bottle of beer, it’s an excuse to have a cold one while you cook. You can use a variety of beers to braise the sausage; a lager would be traditional for Oktoberfest and a stout will lend a slight caramel flavor. After braising, you can finish off the sausage with a light sear either in a cast iron skillet, by broiling in the oven, or on the grill.
Make sure to top the sausage with sauerkraut (look for a fermented sauerkraut, like Bubbie’s Sauerkraut), a heaping of mustard, and a cold pint of your favorite brew.
– 4 Earth Fare Fresh All Pork Sausages (available in the meat case)
– 1 small yellow onion, sliced
– 1 clove garlic, minced
– 1 can of beer
1. Place sausage, onion and garlic in a stove-top pan or skillet and pour beer over until it covers the bottom of the pan and halfway covers the sausage. Cover the skillet with a lid.
2. Heat over medium low heat for 5 to 6 minutes, then flip the sausage and veggies, and cover with lid.
3. Continue to cook for another 5 to 6 minutes, or until sausage is firm to the touch.
4. Transfer sausage to a clean pan and sear until the sausage achieves a light golden brown on either side. (Searing is really optional, as braising cooks the sausage. So feel free to skip this step, or very lightly sear so you don’t overcook the sausage.)