For His Master's Veneration: Oktoberfest Casserole

While the traditional Oktoberfest celebrations have mostly been canceled around the world, that does not mean you can not enjoy the German tradition in your own home.

This recipe started out as an English pub dish called: Bangers & Mash. Here we use the basic meal with a German translation. Experience gemütlichkeit— warmth, friendliness, good cheer and coziness.

Use mashed potatoes like a pastry for this “pie” of bratwurst, apples and onions! Bring out the beer and have a great time! Did you know what the accordionist called his twin daughters? AnnaOne, AnnaTwo! Don't mind me, I'll go back to the kitchen...

Ingredients

2 lbs red potatoes
3 bratwursts
olive oil
1 onion, chopped
2 apples peeled, and chopped
½ a bunch of thyme
4 tablespoons plain flour
6 oz. semi-skimmed milk
1 Tbs mustard
1 egg yolk

Directions:

Do your cutting: Peel the potatoes, chop into even-sized chunks.

Dice the onion, peel the apple and cut into about the same size pieces as the onion. Put the apple in a bowl with the onion and cover to keep from turning brown.

Add the potatoes to a large pot of water and bring to a boil. Let cook for 15 minutes or until tender. Drain well and add 2 Tbs flour, salt & pepper to taste. Mash well until smooth, add the egg yolk and mix in well. Let cool to the touch.

Preheat the oven to 400°F. Spray a baking dish.

While that heats and the potatoes cool, cook the bratwurst on medium heat, turning regularly.

When temps reaches 160, remove the brats to a plate and add the apple & onion to the skillet.

Strip in most of the thyme. Add a splash of water, and season with salt and pepper, then cover and simmer for 20 minutes, stirring occasionally.

Once the mashed potatoes are cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the sprayed dish.

Stir the remaining 2 Tbs flour into the apple/onion mix, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.

Slice the brats ½ inch thick and stir them into the pan, along with any juices, then evenly spoon into the mash-lined dish.

Press the remaining potatoes on to a sprayed sheet of wax paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the with a fork to seal.