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the appetizer:

Think of German cuisine and you probably think of sausages, sauerkraut and beer. But Germany's central location in Europe has made it a melting pot of culinary influences, from Italian pasta to the popular Döner kebab invented by Turkish immigrants.

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Germany

Beer-Basted Sausage
with Caramelized Onions and German Mustard

8 sausages, such as bratwurst, knackwurst or wieners
4 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin

Place canola oil in a large nonstick skillet (12-in. diameter) and add the sliced onions. sauté over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside. Prepare a grill, and cook sausages, basting with Oktoberfest beer every minute or so. Serve the grilled sausages with the mustard-seasoned onions.

(Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)

From:
Cooking with Beer
Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food
by Lucy Saunders
Time-Life Books, $12.95
154 pages, 1996
ISBN 0-7835-4832-X
Reprinted by permision.

Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

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This page modified January 2007

 
 

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