I can’t believe the Summer is almost over; it goes way too quickly. I love the summer, I love being outside, playing sports, and hanging out and socializing. Impromptu socializing is much harder to do in the Winter, though if I time snow blowing right, I can meet my neighbor and have a driveway beer.

There is an upside to the summer ending and that is the incredible fall weather we get in upstate New York, apple picking, and Oktoberfest! October deserves Oktoberfest food and what better than grilled Bratwurst with sauerkraut.

Bratwurst is a pork and beef sausage that is typically grilled. You might eat it as a dinner with mashed potatoes, grilled onions and sauerkraut. Or, you might eat on a bun like a hot dog; a touch of mustard and a side of sauerkraut and is all it needs.

Another recipe I got from while on vacation just happens to be Grandma’s Sauerkraut. This is a doctored up taste to plain, canned or bagged, sauerkraut.

Grandma’s Sauerkraut

• Bacon
• medium onion, diced fine
• cups fresh cabbage
• 2 lbs sauerkraut
• Caraway seeds
• Salt & pepper
• Chicken stock or water

1. Fry bacon in large skillet, drain fat and set aside bacon (make a BLT)
2. Fry onion in pan with some oil getting bacon scrapings mixed in
3. Add cabbage
4. Add sauerkraut
5. Add pepper and caraway seeds to taste
6. Simmer for 10 minutes, adding chicken stock or water to keep moist
7. Add salt at end, only if needed

I like to enjoy my Brat with a sweet Oktoberfest or marzen style beer. A bock will also work well. I suggest Paulaner Oktoberfest or Brooklyn Brewery Oktoberfest as a sure fire winners.

The Brooklyn Oktoberfest has been a long time favorite of all my friends. It is sweet and malty, with caramel hints. It is orange like a pumpkin, and pours with a great fluffy head. The Paulaner, a bit more copper in color, is a bit thinner all around in hops and malt but equally as balanced and is a classic Oktoberfest beer.

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