Filed Under: german, sandwichwrap, School Lunch, simmer, Under 20 Mins, Vegetables

Beer Braised Oktoberfest Sausage with Onions and Sauerkraut

A flavourful twist to the classic sausage on a bun - for adults only!

April 8th, 2012

Submitted by Irene Leung, Port Dover, ON; Recipe tested by Debbie Borthwick

Prep Time
10 minutes
Cook Time
10 minutes
  • 4 fresh oktoberfest sausages
  • 1 can or bottle of beer
  • 2 medium onions
  • 1 Cup drained sauerkraut
  • 1 tablespoon of oil
  1. Chop onions into slivers and strain the saurkraut into a colander.

  2. Add oil in a deep skillet on medium high. When oil is hot, add onions and stir to almost carmalized. Pour the entire beer into the skillet. Add the sausages and saurkraut and braise on medium turning the sausages halfway and until the beer is about 1/4 left.

  3. Serve on a bun with mustard or as is.

Beer Braised Oktoberfest Sausage with Onions and Sauerkraut
Photograph by Debbie Borthwick

One response to “Beer Braised Oktoberfest Sausage with Onions and Sauerkraut”

  1. Herman says:

    What exactly is an oktoberfest sausage? Would a bratwurst work? I’ve never heard of oktoberfest outside of the festival and the marzen beers often called oktoberfest beers, and googling revealed nothing.

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