Dearborn Sausage makes German Potato Salad for Oktoberfest
Dearborn Sausage now has different kinds of sausages from around the world.
GERMAN - Pork Schnitzel, beef rouladen, brats and knackwursts SWEDISH - Fresh sausage with potato and onions HUNGARIAN - Fresh and smoked Hungarian sausages made the old world way POLISH - A large variety of fresh and smoked Polish sausages and pierogi from Srodek's in Hamtramck MEXICAN - Smoked Cajun-style Mexican sausages
Dearborn Sausage is the official supplier for Oktoberfest happening September 21 - 23 at Our Shepherd Lutheran Church in Birmingham.
Click here to learn more about Oktoberfest. Click here to learn more about Dearborn Sausage Co.
Here is the RECIPE featured on FOX 2 News Morning:
This recipe has been handed down for four generations in their family, and we have served it at the annual Oktoberfest celebration I have organized at our church for the past five years. Now, you may wonder why a German recipe is in a Scottish cookbook and, having both ethnic branches in my family tree, I can explain that: Franz Bonaventura Adalbert Maria Herzog von Bayern, born July 14, 1933, is His Royal Highness the Duke of Bavaria and head of the Wittelsbach family, the former ruling family of the Kingdom of Bavaria. He was born in Munich, the son of Albrecht, Duke of Bavaria, and of his first wife, Countess Maria Draskovich von Traskotjan. (Wait, it gets better!) He is a great-grandson of the last King of Bavaria, Ludwig III, who was deposed in 1918. He is also the current senior co-heir-general of Charles I, a King of England, Scotland and Ireland in the 17th century, and thus is considered by the Jacobites to be the heir of the House of Stuart and the rightful ruler of England, Scotland and Ireland - though he himself does not advance the claim. So there is clearly a sound reason to include this recipe in our set of SASM family favorites … but probably the best reason is that it tastes really good!
Ingredients: ½ pound bacon 1 tablespoon sugar 1 medium onion, finely chopped ½ cup white vinegar 5 large potatoes ¼ tablespoon pepper 1 tablespoon parsley, chopped ½ cup hot water ½ tablespoon salt 1 beef bouillon cube
Instructions: Scrub the potatoes and boil in lightly salted water until tender. While waiting, chop up the onion and set aside. Once boiled, remove the skin from the potatoes while still hot, slice thinly and place in a large bowl. Cover the bowl with aluminum foil to keep the potatoes warm. Then dissolve the bouillon cube in ½ cup hot water and set aside. In a medium skillet, cook the bacon until almost crisp, remove from the pan, and crumble or cut into small pieces; add this to the potatoes. Now cook the chopped onion in the bacon grease until tender, about 3 minutes. Remove from heat and add to the potato-bacon mixture. Combine the bouillon water with the vinegar and sugar, stir, then add all the other ingredients, mix well, and serve warm. Garnish with additional parsley and serve with Winter's brats or knackwursts (wait a minute - that's a plug for our Oktoberfest celebration … see you there in September, when REAL O-fests begin!).