Braly: Oktoberfest recipe

October’s almost over, but anytime during the fall is a good time for German cuisine. There’s something hearty and filling about it. Serve it up with a cold beer or good German wine, such as Clean Slate’s excellent 2008 Riesling, and you have a memorable meal in the making. I recently sampled a bottle of Clean Slate and can’t tell you how good it is. It has a fresh taste with lively fruit flavors. Excellent.

Here’s a recipe that came my way from Seattle chef Tony Ruegg.

Grilled Bratwurst With Onion Sauce

8-10 bratwurst (good quality)

2 medium onions, very thinly sliced

1 package Knorr’s demi glace or brown sauce mix

1/2 cup Clean Slate Riesling

1 teaspoon cumin powder

Salt and black pepper, to taste

Make 2-3 small cuts with a sharp knife across the sausage. Put on medium-hot grill, cut side up, and grill till golden brown. Turn sausages over and continue grilling till golden brown.

For onion sauce: Saute onions in a small amount of olive oil until caramelized. Add Riesling and cumin and bring to a slow boil. Dissolve brown sauce mix in 1 1/2 to 2 cups of cold water and add to the onions. Simmer for 2-5 minutes. Season with salt and pepper. Serve with bratwurst.