Oktoberfest Stew with Sausage and Lager
- 1 tablespoon olive oil
- 1 (14 ounce) package of BOULDER SAUSAGE German rope or bratwurst, cut into bite-size slices
- 1 1/2 onion, sliced into thin semi-circles
- 1/2 head small cabbage, thinly sliced, or 6 oz of sauerkraut
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground caraway seeds
- Pinch of salt
- 2 cloves garlic, finely chopped
- 1 cup Left Hand Brewery’s OKTOBERFEST MÄRZEN LAGER
- 2 russet potatoes, peeled and cubed to bite-size pieces
- 2 1/2 cups hot chicken stock
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon flat-leaf parsley, chopped
1. Heat olive oil in a medium-large pot over medium-high heat, add in the sliced sausage, cook for 4-5 minutes until caramelized.
2. Add onions allow to caramelize and add cabbage or sauerkraut and garlic, stir in ground caraway seeds and the pinch of salt.
3. stir in the garlic until it becomes aromatic, then add 1 cup of lager, and stir; allow the beer to slightly reduce for about 3 minutes or so
4. Finally, add in the cubed potatoes and the hot chicken stock, stirring occasionally. Allow the mixture to come to the boil, then place a lid on allowing a little steam to escape.
5. Reduce to low and gently simmer the stew for about 40 minutes; turn the heat off, and stir in the apple cider vinegar and the chopped parsley. Season to taste and serve in large bowls with some hearty, rye bread or rustic rolls.
Thanks to Cozy Apron for the delicious recipe! We made some minor changes inclu substituting Boulder Sausage and LeftHand OKTOBERFEST MÄRZEN LAGER into the recipe to make the perfect stew for a Colorado autumn night.