Oktoberfest Kraut, Sausage/Spareribs and Potatoes

• 1 tablespoon olive oil
• 1 lb German sausages or 1 lb sausage, of your choice or 1 lb spareribs
• 1 lb high quality beef hot dogs or 1 lb hot dog
• 1 quart sauerkraut
• 1 large sweet onion, coarsely diced
• 1 (12 ounce) can beer (not light)
• 2 tablespoons brown sugar
• 1 (4 ounce) container apples, cauce diced or 1 small apple, diced
• 2 large russet potatoes, peeled and chunked
• pepper
• caraway seed (optional)
• 1 teaspoon minced garlic (optional)

1. In a 5-6 quart heavy Dutch oven, add 1 tablespoon olive oil.
2. Brown sausages or ribs.
3. While they are browning, drain and rinse kraut at least twice to remove the excess salt.
4. Chop onion.
5. When sausages/ribs are browned, place them aside on Dutch oven lid.
6. FILL POT: Handful of kraut, add wieners, fil in with onions, add more kraut, add sausages, fill with remaining onion, and add last of kraut, all in layers.
7. Add contents of beer and 2 tablespoons brown sugar.
8. The alcohol cooks away so don't worry, it does add a great deal to this recipe.
9. Add applesauce.
10. Add water to surface of kraut.
11. Liberally apply black pepper.
12. Add potatoes.
13. Bring to boil, cover tightly and simmer 3-4 hours (don't shorten the time, this is critical), checking periodically so it doesn't dry out.
14. Serve with sour cream or plain yogurt and a high quality mustard.
15. I prefer Country Dijon or German, my DH prefers yellow.
16. Either way, enjoy, my friends!

olive oil, sausages, hot dog, sauerkraut, sweet onion, beer, brown sugar, container apples, russet potatoes, pepper, caraway, garlic

Taken from www.food.com/recipe/oktoberfest-kraut-sausage-spareribs-and-potatoes-328569 (may not work)