More than a decade ago, I turned to Chef Paul Gstrein to teach me the ins and outs of preparing an Oktoberfest meal of sausage, sauerkraut, and sauteed potatoes. Austrian-born and California inspired, Gstrein is executive chef-partner at The Drake in Laguna Beach. His sauerkraut is nuanced in delectable ways.
The fresh kraut is poured from the jar, rinsed and drained. Diced bacon cooked with thinly sliced onion amp the concoction on the stove; chicken broth, bay leaf, caraway seeds and juniper berries come to the party, too. Sweet-sour elements are also added — a pinch of sugar and a drizzle of sherry vinegar.
He enhances the mix by adding slurry that builds rich silkiness. He uses plump, fully cooked sausages, either Kaese Krainer or Weisswurst. They are often sold at German-themed markets, or they can be purchased online.
He carefully heats the fully cooked links; nestled in a saucepan they bathe covered with water kept just under a simmer. Honeyed whole-grain mustard as well as pretzel bread, served on the side, put the dish over the top. Cook’s notes: For the potatoes, place 6 medium-size unpeeled Yukon Gold potatoes in a saucepan covered with water.
Bring to a boil; cook until just fork tender. When cool enough to handle cut into 4 lengthwise quarters. In a nonstick sauté pan on medium heat, toast potatoes in 3 tablespoons clarified butter (or butter and oil) until golden brown.
Toss with 1 tablespoon fresh thyme leaves, and 1 tablespoon fresh chopped parsley, plus.
