I have often wondered why it is that Oktoberfest actually begins in September and there are actually a few reasons.
Oktoberfest actually began in 1810 to celebrate the marriage of Bavarian Crown Prince Ludwig and Princess Therese von Sachsen-Hildburghausen. The celebration lasted five days! It also is closer to the end of harvest season to take advantage of the time the workers are harvesting the vegetables for winter but the weather is more predictable and a bit warmer. Also does Septemberfest have the same ring?
1 (12 oz) bottle of beer (a nice amber or red work well) – you can sub 1 1/2 cup of beef stock if you wish
2 cloves garlic, fine mince
1 pound Yukon gold potatoes, washed and cut into 8ths
2 cups Brussels sprouts, halved (optional)
1 large onion, cut into large pieces
4 oz. baby carrots, but into 3rds
Honey Mustard Sauce: Double for extra sauce
1/4 cup apple cider vinegar
2 tbsp Dijon mustard
1 tbsp stone ground mustard
2 1/2 tbsp honey
Preheat oven to 425 degrees. Line a sheet pan with foil and spray with non stick spray.
Cut into the the sausages to make a small hole with a knife to break the skin in the center (you don’t want them exploding out on the ends) and place into a skillet with beer and garlic. Bring to a boil and then reduce heat to medium-low. Cook for 3 minutes, turn sausages and cook for an additional 3 minutes. Drain and set sausages aside.
In a small bowl combine the apple cider vinegar, mustard and honey. Whisk to combine, being sure the honey is dissolved.
Add all of the vegetables to a large bowl. Season with salt and pepper. Then pour the honey mustard sauce over the top and stir to coat.
Pour the vegetables onto the baking sheet. Put the sausages on top of the vegetables. Bake for 20-25 minutes turning brats and stirring vegetables about 1/2 way though cooking.
Continue baking for an additional 25-20 minutes or until brats are browns and vegetables are roasted. Remove from oven and serve hot with additional sauce or vinegar as desired.