Who had the baffling idea to name the annual German beer and food extravaganza “Oktoberfest” when the majority of the celebration takes place in September? Perhaps it was a subtle method of throwing outsiders off the trail of free-flowing booze, because it certainly does succeed in disorienting me every year. No matter how carefully I plan, I can never seem to hit this moving target with an appropriately timed blog post- Despite the fact that it’s actually standing still. Maybe that clouded vision is just all the alcohol talking.
On this, the last day of the month, I’m here to say that at last, victory is mine! Best of all, the festivities are officially sanctioned to drag on for at least another week, so you have plenty of time to get into the kitchen and whip this one up. You’ll want to revisit the recipe well beyond the scope of drunken revelries though, so make sure you keep it on file well beyond these ambiguous dates.
Dreaming of all the most comforting foods to help soak up a pint or two and inspired by the German theme, potatoes were an obvious base for a suitably hearty accompaniment. Tender potatoes are served warm, tossed with meaty “sausage” crumbles simmered in a bit of the golden elixir itself, contrasted by the crisp bite of tart green apple and the satisfyingly sour foil of fresh sauerkraut. A far cry from your Aunt Betty’s mayonnaise-soaked picnic fare, I hesitate to ascribe it the title of “potato salad,” because this autumnal melange is truly a different beast altogether. Celebrate the humble spud, don’t hide it in that gelatinous white goop! A simple mustard vinaigrette brings everything together, without weighing the dish down.
Teetotalers are welcome to replace the beer with vegetable broth, to no ill effects. Even if you can’t ever place Oktoberfest in the correct month like me, you can still celebrate Oktuberfest any time of year.
- 1 Pound Yukon Gold Potatoes, Diced
- 1 Pound Baby Red-Skinned Potatoes, Halved
- 1/2 Large Sweet Onion, Quartered and Thinly Sliced
- 2 Cups Vegan Sausage Crumbles
- 1/2 Cup Sauerkraut, Thoroughly Drained
- 3/4 – 1 1/4 Cup Beer
- 1 Tart Green Apple, Cored, Quartered, and Sliced
- 1 Tablespoon Whole Grain Mustard
- 1 Tablespoon Red Wine Vinegar
- 1/4 Cup Olive Oil, to Taste
- Salt and Pepper
- Bring a large pot of water to a boil before adding in the potatoes. Simmer gently to prevent them from breaking up, and cook until fork tender; about 10 minutes. Thoroughly drain but do not rinse.
- Meanwhile, in a medium skillet, combine the sliced onion with the “sausage” crumbles, drained sauerkraut, and 3/4 cup of the beer. Simmer until the beer has been almost entirely absorbed, the onions are tender, and sausage crumbles are warmed through. Add more beer as needed if it cooks down too quickly, to prevent anything from sticking to the bottom of the pan and burning.
- Toss the sliced apple into a large bowl with the cooked potatoes and sausage crumble mixture. Separately, whisk together the mustard, vinegar, and oil before pouring the dressing in as well. Stir thoroughly but gently so as not to mash the potato pieces. Season with salt and pepper, to taste.
- The potatoes will continue to absorb the dressing as the salad sits, so don’t be afraid to add an extra tablespoon or two of beer into the mix if preparing it in advance.
- Serve warm or at room temperature, with a frosty mug of beer on the side for maximum enjoyment.
Try the Vegan Italian Sausage Crumble recipe here, or substitute meatless ground beef with these additional spices: 1/2 teaspoon dried sage, 1/2 teaspoon fennel seeds, and 1 teaspoon dried thyme.
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Amount Per Serving: Calories: 426Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 40mgSodium: 637mgCarbohydrates: 39gFiber: 4gSugar: 10gProtein: 11g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.