One of my favorite stores to shop is Big Lots and on a recent visit I saw Octoberfest being advertised there with German food items for sale. This lead to the reawakening of my German heritage. I was going to make Saurbraten for dinner tomorrow night thinking that 24 hours of merination would be the norm. Checking two recipes one saying 48 hours, another 2 to 3 days I had to change about my cooking schedule with Sauerbraten another week. The change leads to the following recipe.
The German recipe of the week is Bratwurst and Spaetzle. Recipe comes from the local Big Lots store.
3 cups Riesa spaetzle
1 cup diced bacon (don’t tell the my family but it will be turkey bacon)
2 cups sauerkraut
Cook bratwurst separate.
Follow direction on spaetzle bag to cook. Mix sauerkrat, bacon and cooked drained spaetzle together, then place on platter with bratwurst over. Serve with red cabbage and apple.
Cabbage & Flax Bread
1 Wasa Flax Bread
2 teaspoon dijon (try any German mustard)
1/4 cup red cabbage
1 teaspoon mayo
Put mustard on bread, mix mayo and red cabbage and place on mustard. Will try and let you know.
This is another recipe from Big Lots to celebrate Oktoberfest.