Bratwurst with Apples, Onion, and Sauerkraut

Break out the liederhosen and get ready to oompah with this fall favorite from Bon Appetit. With the smoky rich bratwurst as the centerpiece and the addition of apples, onion and sauerkraut, there is a rustic satisfying taste sensation of sweet and sour. The crushed caraway and fennel seeds add an authentic burst of Bavarian flavor to the dish.

While some people automatically reach for a beer at the very mention of bratwurst, this dish works quite well with either red or white wine too. Warm up to a red like a full-bodied Shiraz from Australia with a flavor and texture that can meet the rustic quality of the smoky brat head-on. Still, the big berry fruit of the Shiraz will not get lost on the apple or the onion, and can take an edge off the salty sauerkraut. White wine lovers need not despair as a dry or off-dry Riesling will act as a foil for the caraway and fennel, yet expertly bridge the sweet and sour smoky flavors—all the better if you come across a Riesling with slight effervescence, for the bubbles offer a refreshing balance to the bratwurst, much the way a traditional beer would.

To get cooking with this recipe, please visit www.epicurious.com. If you wish to complete this Oktoberfest feast with an authentic German Potato Salad, click here.

--Felicia M. Sherbert