Come Autumn and Oktoberfest celebrations will be cropping up all over Canada. It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.
Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since.
The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada was held this year here, in our city of Edmonton, Alberta from Sept. 22 to Sept. 30. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 22,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages were provided by Fahr Brewery, Wild Rose Brewery, Blindman Brewing, Troubled Tea and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.
Brion & I are acknowledging the tradition with Oktoberfest potato stacks topped with sauerkraut, smoked sausage and beer braised onions. Festive flavor in every bite!
| Servings |
POTATO STACKS
|
- 3 medium russet potatoes, cleaned, narrower ends cut off & sliced into 12 -1/2-inch thick slices
- olive oil
- salt & pepper
- 170 gm smoked beef sausage, thinly sliced into 24 pieces
- 2 small onions, thinly sliced
- 1/2 cup lager beer, or your choice
- 3/4 cup sauerkraut, drained
- 1 Tbsp fresh parsley, chopped for garnish
Ingredients
|
Rate this recipe!
|
- Preheat oven to 400 F. Line a small baking sheet with parchment paper.
- Place potato slices on a bowl. drizzle with about 2 tsp of the olive oil plus sprinkle with salt & pepper. Place potatoes in a single layer & roast for about 40 minutes or until slightly golden & tender. Flip potatoes over about halfway through roasting.
- While potatoes are roasting, place a heavy bottomed skillet over high heat & drizzle in about 1-2 tsp olive oil. Once hot, add the sliced sausage & caramelize it for a few minutes until golden, then remove from the pan for a moment,
- Into the same hot skillet, add in a touch more olive oil & the sliced onions along with a pinch of salt & pepper; stirring frequently. Allow onions to caramelize & become golden brown & soft, about 12-15 minutes.
- Once soft & caramelized, pour in the beer & allow it to bubble up & reduce down until the onions become slightly sticky, about 1 minute or so; add the sliced sausage back in & stir to combine.
- Place the potato slices onto a serving board or platter & top each one with about 1 Tbsp of the sauerkraut, next a couple of the sausage slices then some of the beer braised onions. Sprinkle with some parsley & serve.
