Seems like I'm all about Germany these days...I don't know if it's because I've been watching Heidi Klum on Bravo or if it's the October weather, but what better way to ease into the fall season with a German feast...Soft Pretzels, German Sausages (Brats!) with Apples, Sauerkraut and Onion with a side of Potatoes with Parsley and Dill. These recipes are from the past issue of Martha Stewart Living. This post is dedicated to Jana...
Look at these cute pretzels!
Soft Pretzels Makes 12
Ingredients
* 2 1/4 teaspoons dry active yeast (1/4 ounce)
* 1/4 teaspoon coarse salt
* 2 teaspoons sugar
* 1 cup warm water
* 3 cups all-purpose flour, plus more for surface
* 1/8 teaspoon cayenne pepper
* 2 tablespoons unsalted butter, softened
* Vegetable oil, for baking sheets
* 3 tablespoons baking soda
* 1 tablespoon pretzel salt
* Assorted mustards, for serving
Directions
1. Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
2. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
3. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
4. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
5. Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.
Helpful Hint
To save time, store-bought bread dough can be used in place of homemade; start at step 4.
German Sausages with Apples, Sauerkraut and Onion
Serves 6 to 8
Ingredients
- 1 to 2 tablespoons vegetable oil
- 12 links assorted fully cooked German sausages
- 1 large white onion, thinly sliced
- 2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
- 1/4 cup apple cider
- 1 pound sauerkraut
- 3 large sour pickles, quartered, for serving
- 1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
- Assorted mustards, for serving
Directions
- Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
- Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
- Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)
Potatoes with Parsley and DillIngredients
Serves 6 to 8
* 6 red potatoes (about 2 pounds), peeled and halved
* 2 to 3 tablespoons unsalted butter
* Coarse salt and freshly ground black pepper
* 1 tablespoon fresh dill, finely chopped
* 2 tablespoons torn fresh curly leaf parsley
Directions
1. Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs. (Potatoes can be made up to 1 day ahead; warm over low heat, tossing with herbs just before serving.)
