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Oktoberfest Inspired

This dish doesn’t have a name. It’s something I made up when we had potatoes, sausage and beer in the house, and I was too lazy to run to the store. It turns out a little different each time I make it, depending on what I do or dont have on hand, or based on who I’ll be serving it to. But the basics remain the same each time. It can even be made gluten-free with the use of sorghum beer, which means I get to enjoy it too.

Start with potatoes. I’ve made this with red potatoes, yellow potatoes, and more recently, a melange of baby potatoes that are a mix of red, gold and even purple mini potatoes! Truth be told, I dont buy them because they are cute and tiny and colorful, though that is plenty of reason. I really buy them because a local store sells them by the 28oz bag for $1.00 and I’m a sucker for a bargain. Wash, cube and set aside.

Chop some red onion. These vary in size, so chop however much gives you about a 1/2 cup. Then mince 2-3 cloves of garlic. Open beer and grab the olive oil.

In a large pot, heat a bit of olive oil till hot. Add onions and garlic and saute until onions are tender, but not caramelized or starting to brown.

Add potatoes, cook potatoes for about 5 minutes, stirring frequently. Then add beer. This is usually about 8 ounces. Drink the other 4 and open yourself up another beer to drink. Add a few grinds of salt and pepper.

You don’t want your potatoes swimming in the beer, just plenty around the potatoes to cook them. Bring to a boil and cook a few minutes while you get to cutting up your kielbasa (there are all-beef and even lower-fat turkey versions out these days). Yes, I know Oktoberfest is German, and kielbasa is supposed to be Polish or something. But whatever, it’s sausage.

Cut the sausage lengthwise in fourths, then slice into bite-size pieces.

Add to potato mixture, cover and cook 10 minutes, stirring once halfway through.

Test potatoes to see if they are done. They may need to go up to 5 minutes longer, depending on how large your potato cubes were. If, at this point, you still have too much liquid, finish your cooking without the lid on the pot, to let the excess moisture evaporate. If most of the moisture is gone, you will want to cover the pot to finish cooking. Be careful not to overcook the potatoes or they get mushy and gluey and the potatoes lose their shape since the edges get the softest.

Serve with chopped cilantro and grated cheddar cheese, in a bowl. My hubby loves to sprinkle chopped serrano chilies on his.

I like mine with sour cream and hot sauce. The kids love it with ranch dressing.

Leftovers, warmed and wrapped in a tortilla with scrambled eggs and cheese, makes for one heck of a tasty breakfast burrito in the morning. Sadly, we rarely have leftovers. Though, I do sometimes double the recipe to guarantee an easy breakfast on the weekend ;)

Potatoes & Sausage in Beer

1 TBSP olive oil
1/2 C diced red onion
2-3 cloves garlic, minced

20 ounces potatoes, washed and cubed

12 oz bottle beer
salt and pepper to taste

keilbasa, one rope, 12-16 ounces

cilantro, washed and chopped
cheddar cheese, grated
condiments, as desired

Heat oil in a large/deep pot over medium-high and saute onions and garlic until tender. Add potatoes, cook 5 minutes.

Add 8 ounces of beer, drink remaining 4 ounces. Add a few grinds of salt and pepper. Bring to a boil while cutting kielbasa.

Slice sausage into fourths lengthwise, then cut into bite-size pieces. Add to potatoes. Reduce heat to medium, cover and cook 10 minutes, stirring once midway through.

Test potatoes for doneness. Cooking time may take up to 5 minutes more. If your liquid is mostly evaporated, do this cooking with the lid on. If your mixture has too much liquid, cook uncovered to allow excess moisture to evaporate.

Serve sprinkled with cilantro and cheese. Top with condiments of your choosing. We like ranch and hot sauce.

Makes 4 reasonable portions. If you have a big appetite, serves 2.

One Response to “Oktoberfest Inspired”

  1. Lynette says:

    I love your timely hints and tips and I’m looking forward to making this on a football-dominated day!! Thanx for including the variations you’ve tried as well. Versatility is a GOOD thing.

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