Sheet Pan Bratwurst with Roasted Vegetables

CELEBRATING OKTOBERFEST!

The end of September, when we are still trying to hang on to summer and its already Autumn. Seriously! On the other hand, this time of year brings Oktoberfest for 16 days from late September to early October.

Beer enthusiasts from all over the world flock to Munich, Germany for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country, this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc.

Oktoberfest began as a wedding celebration more than 200 years ago (in Munich, Germany), when Bavaria’s, Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on October 12, 1810. The wedding was celebrated with multiple days of drinking, feasting and horse races. Everybody had so much fun that it was resolved to repeat the celebration, which has been done every year since.

This year, to acknowledge Oktoberfest, we are having a sheet pan meal with ‘brats’. Bratwurst is one of the most famous German sausages. Typically this sausage is made from veal, pork or beef and is usually grilled, pan fried or cooked in broth or beer. They are served in a variety of ways depending on the region in Germany, but sauerkraut and spicy mustard are often preferred as a compliment to their rich, meaty flavor. The recipe for the actual sausage varies from region to region with 40 plus varieties.

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Sheet Pan Bratwurst with Roasted Vegetables
Instructions
  1. Pierce the sausages with a sharp knife. Add the beer OR apple juice to a saucepan over medium-high heat & add the sausages & garlic. Bring to a boil, reduce heat & simmer for about 5 minutes. Drain & set aside.
  2. Preheat oven to 425 F. Line a baking sheet with foil & set aside.
  3. In a small bowl, whisk together apple cider vinegar, mustard & brown sugar until sugar dissolves. Prepare vegetables & apples & place in a large bowl; pour mustard mixture over them & toss to coat. Transfer veg mixture to the baking sheet. Top with brats. Season with caraway seeds, salt & pepper.
  4. Bake for 45-50 minutes, tossing once halfway through the cooking time (flipping the brats), or until veggies are browned. Remove from oven & serve.

Barbecue Salads x Five

No barbecue is complete without adding a few salads. More than just greens topped with a dressing, there are many versions of coleslaw and pasta salads as well as vegetable and gelatin salads. Without a doubt, you can make them as simple or fancy as you like or have the time for.

Every family seems to develop its own salad favorites. For our family, it was my mother’s ‘German’ version of potato salad. This was not the ‘Hot German Potato Salad’ which you most often see in recipe books. Her’s was a very basic potato salad, not a lot of ingredients, but the dressing was what made it special to us. Like so many German recipes it had that sweet-sour taste.

Over the years, either in the commercial food industry or at company barbecues, etc. I have used and shared her recipe many times. It has never failed to draw great reviews but strangely enough I think my husband is the only person I’ve known who didn’t care for potato salad in any fashion.

There are endless ideas for barbecue salads. In today’s blog I thought it would be nice to post a medley of five different kinds. I think you will find they are reasonably quick and easy to prepare as well as good accompaniments to most any meat being barbecued.

        Potato Salad   –   Chick Pea Pasta Salad   –   Candied Nut & Gorgonzola Salad                          Barley, Corn & Pepper Salad – Fresh Spinach & Vegetable Salad 


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Barbecue Salads x Five

Votes: 1
Rating: 5
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Rate this recipe!

Servings
servings


Ingredients
Potato Salad

Candied Nut & Gorgonzola Salad

Barley, Corn & Pepper Salad

Servings
servings


Ingredients
Potato Salad

Candied Nut & Gorgonzola Salad

Barley, Corn & Pepper Salad

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Potato Salad
  1. Cook potatoes in salted water. Cool, peel & cube. Combine potatoes, eggs, & onion. Blend together dressing ingredients & pour over potato mixture; mix well. Cover & refrigerate for several hours. Just before serving time, add sliced radishes & more salt if necessary. Mix well.

Chick Pea Pasta Salad
  1. Cook pasta according to pkg. directions. Drain & rinse under cold running water until cold. Combine pasta with next 8 ingredients in a medium bowl. Pour dressing over salad; toss to coat evenly. Cover & refrigerate for several hours. Arrange greens on serving plate & top with chick pea mixture or mix greens into salad, your choice.

Candied Nut & Gorgonzola Salad
  1. In a skillet over medium heat, melt sugar stirring constantly. Add nuts, stir until nuts are coated. Remove nuts from skillet; spreading them out on a sheet of aluminium foil to cool. In a large bowl, combine greens, dried fruit & Gorgonzola cheese; refrigerate. At serving time, combine salad with dressing, toss gently; add candied nuts & toss again.

Barley, Corn & Pepper Salad
  1. Cook barley to desired tenderness. Drain; rinse with cold water. In a large bowl, combine all salad ingredients; toss well. In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss to combine. Serve at room temperature or chilled.

Fresh Spinach & Vegetable Salad
  1. Combine first 8 ingredients in a large bowl. At serving time, drizzle with dressing choice & top with toasted seeds.


Recipe Notes
  • If you like raw cauliflower, try adding a cup of it sliced along with some crisp, crumbled bacon bits to your potato salad. It adds a whole new dimension to an old favorite.