Oktoberfest Kraut, Sausage/Spareribs and Potatoes

Recipe by Judikins
READY IN: 4hrs 20mins




  • In a 5-6 quart heavy Dutch oven, add 1 tablespoon olive oil.
  • Brown sausages or ribs.
  • While they are browning, drain and rinse kraut at least twice to remove the excess salt.
  • Chop onion.
  • When sausages/ribs are browned, place them aside on Dutch oven lid.
  • FILL POT: Handful of kraut, add wieners, fil in with onions, add more kraut, add sausages, fill with remaining onion, and add last of kraut, all in layers.
  • Add contents of beer and 2 tablespoons brown sugar. The alcohol cooks away so don't worry, it does add a great deal to this recipe.
  • Add applesauce.
  • Add water to surface of kraut.
  • Liberally apply black pepper.
  • Add potatoes.
  • Bring to boil, cover tightly and simmer 3-4 hours (don't shorten the time, this is critical), checking periodically so it doesn't dry out.
  • Serve with sour cream or plain yogurt and a high quality mustard. I prefer Country Dijon or German, my DH prefers yellow. Either way, enjoy, my friends!