Crispy grilled sausages with pan-fried sauerkraut in Maltese Lager beer and coarse mustard. A quick and authentic Oktoberfest classic, perfect for a casual dinner or a Bavarian-style aperitif.
Ingredients (serves 4)
For the sausages
- 8 good-quality pork sausages (or mixed meat)
- 1 tablespoon extra-virgin olive oil
- Coarse or Dijon mustard, to taste
For the Lager sauerkraut
- 500 g sauerkraut (jarred or fresh)
- 200 ml Maltese Lager beer
- 1 medium white onion
- 2 tablespoons lard (or butter)
- 1 teaspoon caraway seeds
- 1 teaspoon brown sugar
- Salt and pepper, to taste
To serve
- 4 hot dog buns (or sliced rye bread)
- Coarse mustard, to taste
- Fresh parsley, to taste
Method
- Onion – Sauté the thinly sliced onion in the lard for 5-6 minutes over medium heat until golden. Add the caraway seeds and brown sugar and stir for 1 minute.
- Sauerkraut – Add the well-drained sauerkraut and Lager beer. Stir, cover and cook over medium-low heat for 15 minutes until the beer has almost completely evaporated. Season with salt and pepper.
- Sausages – Make a few shallow diagonal cuts in the sausages. Grill on a griddle or in a pan with a drizzle of oil over medium-high heat for 3-4 minutes per side, until golden with grill marks.
- Buns – Warm the buns in a pan or oven for 2 minutes.
- Serving – Assemble: bun, Lager sauerkraut, grilled sausage, plenty of coarse mustard and fresh parsley. Serve immediately with an ice-cold Maltese Lager — Prost! 🍺
Recommended beer
🍺 Maltese Lager – Its fresh, malty notes soften the sauerkraut and balance its natural acidity, creating a classic and authentic pairing in true Oktoberfest style.
Preparation time: 10 min | Cooking time: 20 min | Difficulty: Easy
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