Shortcuts: Beer and Brats

At twelve o’clock on Saturday, Sept.19 this year, the lord mayor of Munich tapped the first keg of Oktoberfest beer. Although the festivities officially ended on Oct. 4, believe me, there’s still plenty of beer flowing in this famous city. In honor of the celebration of hops, and inspired by a friend who markets an excellent Bavarian mustard made with regional apple cider vinegar and Beck’s beer, I give you Bavarian pizza!
Sweet and spicy mustard is a regular condiment on Bavarian tables. One of my favorite spices, caraway seed, aromatic and nutty with a hint of anise, is widely used to season coleslaw, potatoes, soups and sauces. Along with parsley and chives, common garnishes for savory dishes, fresh dill is popular in German, Austrian and Hungarian cuisine.
Sausage is, however, the most important Bavarian food. The ingredients in Wursts, as they are called in German, vary enormously. They differ widely in appearance, texture and the ways they are prepared and served. Made of 70 percent veal and very delicately seasoned, Weisswurst is the local sausage in Munich. Traditionally simmered or steamed, never boiled, this signature sausage is peeled before eating and served with sweet, grainy mustard (http://www.epinions.com).
Is your mouth watering yet? Are visions of cold, frothy beer mugs dancing in your head? Let’s cut to the chase.
Along with my friend’s generous sample of Bavarian Beer Mustard, I began creating with a new product by Hillshire Farms called “beer brats.” Precooked brats are available in other brands as well. Slice the brats like thick pepperoni; you don’t want them too chunky.
Shredded Swiss was my cheese of choice, but I also considered smoked Gouda, or horseradish cheddar.
I wanted some texture garnishing the top of the pizza so I sprinkled on a few French’s canned onion rings. They added the perfect touch of crunch and sweetness!
The ideal accompaniment for my Bavarian pizza is this easy recipe for sour cream potato salad. Use any combination of sour cream, yogurt or mayo you prefer to equal one cup. Be creative with the fresh herbs; chives or scallions would work also. I enjoy celery for added texture.

Bavarian pizza
1 ½ cups sauerkraut, squeezed dry
½ tablespoon sugar- brown or white
1 level tablespoon caraway seed
3 precooked bratwurst, sliced
2 tablespoons Bavarian Beer Mustard*
1 (10-oz.) 12-inch prepared pizza crust
1 cup shredded Swiss cheese
1/3 cup French’s French fried onions
*Locally made in Woodstock Virginia, Bavarian Beer Mustard is available at Opera House Gourmet in Manassas, Tastefully Yours in Occoquan, and the Manassas Farmers Market (Thursdays only).
Preheat oven to 450 degrees. In medium bowl, combine squeezed-dry sauerkraut, sugar and caraway seed; mix well and set aside. Use a pastry brush to “paint” mustard evenly over prepared crust. Brown brat slices in nonstick skillet over medium-high heat. Cook about 5 minutes stirring regularly. Add sauerkraut mixture to same pan; stir and cook, melding the flavors, until heated through. Pour heated brat and kraut mixture from skillet onto crust; use fork to distribute brat slices and kraut evenly. Top with shredded Swiss and onion rings. Bake directly on oven rack for 6-8 minutes until cheese is melted. Serves 6.

Basic Potato Salad
6 large red potatoes
½ cup sour cream
½ cup plain yogurt
½ cup celery, sliced thick
¼ cup fresh dill, finely chopped
Salt & pepper to taste
Scrub but don’t peel potatoes. Cut into quarters and boil under fork-tender. Drain, dry and cut into 1-inch chunks. In large salad bowl, combine potatoes with sour cream, yogurt, celery and dill; toss gently. Season with salt and pepper; refrigerate until chilled.
Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan. She can be reached at .