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Hot & Hearty Oktoberfest Sandwich Topping
4 tart apples, peeled, cored, and sliced
27 ounce can sauerkraut, drained
1/2 cup cooked turkey meat, shredded into strips (store-bought roasted chicken is a perfect substitute if turkey is unavailable - use both white & dark meat).
1/2 pound bratwurst or kielbasa links, halved lengthwise and cut into 1/3 inch thick pieces
1/4 packed brown sugar
1 tsp caraway seed
Black pepper
1/2 cup dark beer
Rustic pumpernickel bread, cut in 1 inch slices
Directions: In a crock pot stir together all ingredients except pumpernickel bread. Cover crock pot and cook mixture on a low-heat setting for 3 or 4 hours. Add more beer or water, if necessary or desired.
Serve open faced sandwiches by placing a slab of pumpernickel bread on each serving plate. Ladle hot mixture over bread and serve.
A desirable side condiment (but not necessary) is a small crock of grainy mustard thinned by using apple cider vinegar. The consistency should be very thin in texture and very strong to the taste suitable for light drippings over sandwiches using a regular kitchen spoon.
Serve sandwiches with cold beer and lots of cheers.
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