PULL IT TOGETHER!

Decided to have the gang over at the last minute? Assemble a few ingredients alongside just the right bottle and you’re ready to host!

Get your pals together for an Oktoberfest celebration. Don’t break a sweat though—most of the hard work is already done and you can skip the grocery cart in favour of one of those small baskets. Paired with just the right beer, it’s easy entertaining! Sausage & Sauerkraut Sheet-Pan Feast

All sorts of German-style sausages appear on grocers’ shelves in October. Gather a selection of bratwurst and smoked sausages like knackwurst, frankfurters and bockwurst, and cook them up over a bed of sauerkraut. Serve the delicious heap with soft pretzels, pretzel buns and a few of your favourite mustards.

Löwenbräu Original

LCBO 397638, 473 mL, $2.20

For this mix of German-style sausages, try an easygoing light lager with pleasant hops and German flair. 1 jar (1 L) sauerkraut, rinsed and drained

2 onions, thinly sliced

1/2 cup (125 mL) applesauce

1 can (473 mL) lager

6 tbsp (90 mL) butter, cut into pieces

Salt and pepper A little oil for frying

2 1/2 to 3 lbs (1.13 to 1.36 kg) German sausages

1

Combine the sauerkraut, onions and applesauce on a large rimmed baking sheet and give everything a good toss. Pour the beer overtop, scatter with butter and season with salt and pepper. Slip into a 400°F (200°C) oven for 30 minutes.

2

Meanwhile, in a large skillet slicked with a bit of oil, brown the sausages over medium heat, about 2 minutes a side (give the bratwurst an extra minute per side if using).

3

Once the time is up on the sauerkraut, give it a stir, tuck the sausages in and return to the oven for another 20 minutes. Turn out onto a platter (or serve straight from the pan) along with pretzels and mustard. Serves 6 to 8