‘Twas the last day of Oktoberfest and all through the house, not a creature was stirring, not even Klaus.
We were all nestled all snug in our beds, while spaetzle and bratwurst danced in our heads.
In the morning, well rested, we’ll head out of here, down to the ‘garten, for sausage and bier!
Ok, perhaps I’m no Longfellow, but that piece of poorly-executed prose was just meant as an introduction to my Oktoberfest dinner last weekend (using the pressure cooker, of course).
After reading that last Sunday was the last day of Oktoberfest in Germany (in Germany, Oktoberfest actually takes place in September), I had a sudden craving for sausage and sauerkraut. So I headed for Whole Foods, where I knew that while not exactly healthy, I could at least get sausages with no nitrates. I ended up with kielbasa, which I know is not German, but is quite tasty nonetheless.
I also picked up a jar of sauerkraut (I swear I’m going to try making my own some day) and some potatoes. This was going to be the inaugural voyage for my brand new Fissler Vitaquick 4.2-liter pressure pan.
I felt a sense of guilt as I drained the sauerkraut of its juice, but the feeling was soon quelled as I replaced it with beer.
Here’s the basic recipe:
1 package 12-16 oz.kielbasa (kielbasa is generally fully cooked, if you use a raw sausage, some adjustments would have to be made.)
1 jar sauerkraut
1 medium onion, thinly sliced
1 bottle beer (I used a dark German beer)
2 tsp. caraway seed
1tsp. dry mustard
fresh ground pepper
Drain the sauerkraut. You can rinse if you like, but I didn’t want to rinse the “sour” flavor off, I just wanted to get rid of the liquid since I would be adding more liquid.
Brown the sausage in the pressure cooker in a little butter or oil. Remove to a plate.
Add onion and saute until soft
Add sauerkraut to pressure cooker, then pour in the beer (about 12 ounces), the beer I used was 1/2 liter, so I only used around 3/4 of the bottle.
Add in mustard and caraway. I used 2 tsp caraway, but since the pressure cooker seems to intensify the flavor of the caraway, you may want to use less. I know some people find caraway quite strong (think rye bread).
Put on the lid and bring to full pressure for 7 minutes.
Let pressure neutralize naturally, open and serve!
Oddly enough, we ended up having this with some red wine rather than beer.
I also prepared some potatoes simultaneously utilizing the other pressure cooker, which I will cover in another post.