Celebrate Oktoberfest in New Orleans

Celebrate Oktoberfest in New Orleans

Chefs Donald Link and Stephen Stryjewski are bringing Oktoberfest celebrations to New Orleans with Tchouptoberfest, the next in a series of fundraising events benefiting the Link Stryjewski Foundation. The family-friendly block party will take place on Sunday, October 1, at Cochon Restaurant.

The culinary teams from Cochon and Cochon Butcher will prepare an authentic German menu of bratwurst, sausages, schnitzel, and pretzels served with local beer and German wines. The evening will also feature live music from indie bands, including Polish Pete and the “Polka? I Hardly New Her!” Band, Rik Slaves’ Country Persuasion, Conor Donohue, Midriff, Motel Radio, and Sexy Dex and the Fresh.

Tickets are $20 each, with food and beverages available for purchase. A limited number of “Bratz” passes are available for $100 and include air-conditioned seating at Cochon Butcher, complimentary snacks, beer, and wine as well as access to a full cash bar. Tickets may be purchased in advance at linkstryjewski.org and at the door on the day of the event.

The mission of the Link Stryjewski Foundation is to nourish and educate the youth of New Orleans, empowering them to realize their potential and become active, positive members of the community.

Sauerkraut Braised Pork Shoulder and Sausage
Yields: 6
 
This Schlachtplatte (German for “butcher platter”) is one of the dishes eaten at the end of a Schlachttag, a pig butchery day similar to a Cajun boucherie.
Ingredients
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 pound kielbasa sausage, cut into ½-inch cubes
  • 2 cups finely diced yellow onion
  • 2 teaspoons chopped garlic
  • ½ cup apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon crushed red pepper
  • 2 cups water
  • 3 pounds prepared sauerkraut
Instructions
  1. Season pork shoulder with salt and pepper.
  2. Heat a heavy-bottomed stockpot over medium-high heat. Add pork shoulder, and cook, turning, until browned. Add kielbasa and onion, and cook until onion is translucent, about 5 minutes. Stir in garlic, and cook for about 2 minutes. Add vinegar, sugar, salt, black pepper, and red pepper, and stir until combined. Add 2 cups water, and bring to a boil.
  3. Add sauerkraut; cover and reduce heat to a gentle simmer. Cook until pork shoulder is fork tender.
Notes
This recipe has not been tested by the Louisiana Cookin’ Test Kitchen.

Recipe courtesy of Link Restaurant Group

 

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