I am sure glad that BSU got their running game back and their passing game improved against Colorado State. BSU had 724 offence yards – a school record. Final score: BSU – 63, Colorado State – 13.
And while watching the game, Robin came up with this Bratwurst with Onions, Apples and Sauerkraut
Oktoberfest / Football and what a great dish it was. Here is her recipe. Enjoy it with a Deschutes Inversion IPA or a Stella Artois. Or maybe one of each. Enjoy!
Oktoberfest and Football
1 t Caraway seeds
1 t Fennel seeds
1 T Wondra flour
½ t ground Black Pepper
4 c Sauerkraut (preferably fresh), rinsed, drained, squeezed dry.
1 large Onion (about 1 pound), halved lengthwise, thinly sliced crosswise
3 large Golden Delicious Apples (about 1½ pounds total), peeled, cored, thinly sliced [2 GrannySmiths amd 1 Macintosh]
6 whole smoked Bratwurst (about 1 pound), pierced all over with skewer
4 Bay Leaves
1 c Beef broth [stock]
2 T Dry Vermouth [Pernod]
2 T Ketchup
1½ T Butter, melted with 1½ T
Pumpernickel bread or whole grain
Position rack in center of oven; preheat to 400°F.
Place flour, pepper, caraway seeds and fennel seeds in spice grinder to blend.
Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture. Spread apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread and some great beer!