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This weekend is Oktoberfest!

I started going to local Oktoberfest celebrations in 2014 and it’s something I now look forward to in fall. Typically we go downtown and it’s hosted right outside Hessen Haus. One year I went to the Adventureland one, and oh boy was that an experience. It was the inaugural Adventureland Oktoberfest and it was so fun since many people didn’t know about it we didn’t have to wait in line for rides and it wasn’t super crowded. But, as you would expect mixing beer and rides didn’t work out for a lot of people. Thankfully, I was not one of those people.

In Germany Oktoberfest first began with a marriage, then became a way to promote agriculture. But, whatever the reason— what better way to celebrate than with food?? I’m stating the obvious when I say pizza is not German (duh), but this mash up takes all the things we think of when you think Obtoberfest- bratwurst, beer, sauerkraut, and mustard. All the ingredients meld into one great pizza, only made better when enjoyed with a beer! Prost!

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Ingredients:

  • Pizza dough
  • 1/2 cup shredded cabbage
  • 1/2 cup beer cheese
    • 2 cups shredded cheddar
    • 1 tbsp flour
    • 1/2 cup Belgian White Ale
    • 2 tbsp dijon mustard
    • splash hot sauce
  • 2 tbsp vegetable oil divided
  • 1/3 cup vegetable stock
  • Salt & pepper to taste
  • 1 cups bratwurst crumbles

For garnish:

  • 4-5 tbsp sauerkraut
  • Mustard dressing

I used store bought pizza dough from a box and it worked out perfectly. I don’t find making my own pizza dough adds much to the final dish, but if you disagree, go for it!  Prepare pizza dough as instructed per package for prebaking– generally 2-3 mins baking the dough without topping.

Add 1tbsp of oil to a medium size sauté pan on medium heat.  Once warmed, add the shredded cabbage and sauté for 2 minutes. Add the stock to the pan and cover. Once most of the liquid has evaporated, drain and set aside. Add the salt and pepper the cabbage to taste.

In the same sauté pan add the other tbsp of oil and warm, then add the bratwurst. To clarify, I got bratwurst links without the casing from my local grocer. If your grocery store doesn’t offer that, just buy a regular brat and remove the casing. Brown the bratwurst until there is no pink left and a crust has developed.

Remove pan from the heat and remove bratwurst with a slotted spoon to a paper towel lined plate. Try to drain as much of the grease from the pan before returning it to the heat.  While the pan is heating up, in a bowl toss the shredded cheddar with the flour to coat.

Pour the beer into the same pan and use a whisk try to scrape up as much of the browned parts left from the bratwurst. Slowly, by the handful, begin to add the cheese whisking the entire time. When one handful has been incorporated add another and  continue the process until all the cheese has been melted.  Stir in the mustard and hot sauce.

Last, time to assemble! After the dough has come out of the oven for the prebake, add the beer cheese. You may need more than 1/2 cup depending upon your store bought pizza dough and the size. Sprinkle the bratwurst and cabbage ontop. Bake 8-12 mins, or until the edges of the pizza begin to brown.

Remove from the oven and once cooled slightly, add sauerkraut and mustard to taste.

Enjoy!

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