Oktoberfest Sausage Casserole
This comforting casserole celebrates the flavours of Germany during Oktoberfest. Though the beer flavour is just a whisper in this dish, using berry, honey, or wheat-flavoured beer does affect its overall taste. Try some different types and find your favourite. We like leaving the sausages whole for a more rustic presentation, but you can also slice them into 1-inch pieces after they’re browned. Try this for your next family feast!
What You Need
2 tbspunsalted butter
1medium yellow onion, sliced
1Granny Smith apple, cored and wedged
4 cupsred skinned potatoes, unpeeled and cubed
2 cupschicken broth
1 tspcaraway seed
3/4 cupbeer of choice
1/4 cupsscallions, sliced (white and green parts)
- Preheat oven to 350F.
- Place the sausages in a flameproof casserole dish, and brown them on the stovetop over high heat and remove once cooked. Alternatively, cook sausages according to package instructions if the proper casserole dish is unavailable.
- To the same casserole dish in which you browned the sausages, add the butter, onion, and apple, and cook over medium-high heat until the onion is translucent (approximately 5 minutes).
- Add the potatoes, sauerkraut, broth, caraway seed, and beer. Stir to combine. Add the sausages back to the casserole dish and season to taste with salt and pepper.
- Cover the casserole, and bake for 45 minutes to 1 hour, until the casserole is warmed through and the liquid is reduced. Top with the sliced scallions and serve.