Chef Staib: Dietz & Watson Oktoberfest

Chef Staib is celebrating the beginning of autumn with a menu of Dietz & Watson Oktoberfest. He presented a quick and easy way to bring German flavors into your home on a weeknight. Chef is cooking up all natural chicken Oktoberfest sausages, mashed potatoes and he'll show you the secret to real, authentic German sauerkraut.

Sauerkraut

Ingredients

• 2 tablespoons unsalted butter
• ¼ pound Dietz & Watson® Gourmet Imported Bacon, diced
• 1 medium onion, peeled and chopped
• 1 clove garlic, peeled and chopped
• 2 cups Dietz & Watson® Old Fashioned Barrel Sauerkraut
• ¾ cup chicken stock
• ½ cup white wine, such as Riesling or Gewürztraminer
• ¼ teaspoon caraway seeds
• 1 large Granny Smith apple, peeled, cored, and thinly sliced
• 1 Medium red-skinned potato, peeled and grated (about ¼ cup)
• Salt
• Freshly ground white pepper

How To Make

1. Melt the butter in a large saucepan over medium heat, add the bacon, and sauté until crisp, about 3 minutes.
2. Stir in the onions and garlic and sauté until golden brown, about 5 minutes.
3. Stir in the sauerkraut, stock, wine, and caraway seeds and bring to a boil over high heat. Reduce the heat to medium low, and simmer until the stock is reduced by three-quarters, about 30 minutes.

Mashed Potatoes

Servings 6-8

Ingredients

Serves 6 to 8

• 11/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg (see Chef's Note)
• Salt and freshly ground black pepper

How To Make

1. In a large saucepan, combine the potatoes with just enough lightly salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes, until fork-tender.
2. Drain the potatoes and return them to the saucepan, allowing the steam to escape so the potatoes dry.
3. Add the butter and cream, and mash with a potato masher until smooth.
4. Season with the nutmeg and salt and pepper to taste. Serve hot.

All Natural Chicken Sausages Oktoberfest

Servings 4

Ingredients

• 8 Dietz & Watson All Natural Chicken Oktoberfest Sausages
• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 2 medium shallots, chopped
• 2 garlic cloves, chopped

How To Make

1. With a small paring knife, make shallow, diagonal cuts in the sausages. Heat the butter in a large skillet over high heat, add Dietz & Watson Bratwurst, sauté for about 5 minutes, until slightly browned. Remove Oktoberfest sausages & reserve.
2. Add the onions, shallots, and garlic, and cook for 3 minutes, until golden. Add the sausages. Serve with pretzels & mustards for dipping