Simply Recipes: Bayerisches Sauerkraut (Bavarian Sauerkraut) and Schwäbischer Kartoffelsalat (Swabian-Style German Potato Salad)

Since the local Oktoberfest celebration is a little bit expensive, and a lot unappetizing, I decided that this year we should celebrate at home with better food and less money out of pocket. The traditional fare was a must, so I scoured the internet for some decent recipes, mostly trying to find a replica of the amazing sauerkraut I've had at this little German restaurant down near Ft. Hood, TX. I think the main difference is cooking the sauerkraut with juniper berries, so that's what I concentrated on. I also managed to dig up a pretty decent recipe for hot potato salad that turned out rather scrumptious, so two thumbs up. I visited Kuby's down near Southern Methodist University to get some fresh sausages, both weisswurst and bratwurst, along with a jar of cooked red cabbage and German mustard.

Bayerisches Sauerkraut (Bavarian Sauerkraut)

Adapted from Simply Recipes

1 (16-ounce) jar sauerkraut

1 cup white wine, such as Riesling

½ cup finely chopped onion

½ cup peeled and chopped apple

10 juniper berries

1 tablespoon caraway seeds

Sea salt and freshly ground black pepper
1 tablespoon olive oil

Place sauerkraut in a pot.  Add wine, onion, apple, juniper berries, caraway seeds, salt, pepper, and oil. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

Schwäbischer Kartoffelsalat (Swabian-Style German Potato Salad)
From cooks.com

4 large potatoes

4 slices applewood smoked bacon
½ cup onion, chopped

1 tablespoon all-purpose flour

2 tablespoons granulated sugar

⅓ cup water

¼ cup apple cider vinegar

2 tablespoons Dijon or whole grain mustard

Slice potatoes thinly, leaving peel on for rustic look. Boil in a large pot of water until nearly tender, about 12 to 15 minutes. Drain.

Chop bacon into small pieces. In a large skillet, cook bacon until nearly done. Add onions, and sauté until soft. Sprinkle flour in skillet, and stir to incorporate flour into fat. Sprinkle with sugar, and add water, vinegar, and mustard. Cook until sauce thickens. You may need to adjust the levels of vinegar, mustard, and sugar until the right taste is achieved. Add potatoes and heat just until warm. Serve hot.