Bratwurst Burger w/ Beer Braised Onions & Sauerkraut

  bratwurst oktoberfest burger

There is nothing like a great burger. Juicy flavorful meat, cheese, all the toppings--like really who doesn't crave a good burger? So, in the spirit of Oktoberfest, I wanted to make some burgers that celebrates sausage and beer. So, a bratwurst burger with caramelized onions, sauerkraut, and Muenster cheese was made!

I gain some inspiration from Milena and Cris over at Craft Beering. Great food that is cooked with beer! Paired with beer! All things craft beer! Check them out.


bratwurst oktoberfest burger recipe-www.beyondthebayoublog.comOktoberfest is all about good food, most importantly, great sausage and beer. I wanted to incorporate what goes great with beer and also cook with it. So..

Pretzel bun. Check.

Beer braised onions with sauerkraut. Check.

Whole grain mustard and Muenster cheese. Check, check.

Since moving out to Texas my eating habits have changed. I enjoy a good brat with some local beer. Micro breweries are popping up all over the States with great craft beer. It is a great setting to hang out with friends and have some great food. A lot of food trucks go out to these breweries and a few friends and myself try to meet and catch up over a few brews and food.


bratwurst oktoberfest burger recipe-www.beyondthebayoublog.comThis recipe comes together quickly. The beer braised onions is what takes a little bit of time. When cooking the sauerkraut, make sure to drain it well. I just sat it in a strainer to get most of the liquid out.

This year I am excited to partner with other amazing bloggers to celebrate Oktoberfest. I am giving away a case of Oktoberfest beer provided by Prost Brewing! Make sure to enter below and check out the other bloggers recipes!

Aromatic Currywurst  made by Marvellina from What to Cook Today

Hot Cheese Dip with Onions and Gruyere made by Julie from Cooks with Cocktails

Bratkartoffeln (German-Style Pan Fried Potatoes with Bacon) made by Annie from Ciao Chow Bambina

Bratwurst Burger made by Brittany from Beyond the Bayou

German Pan Fried Trout made by Amanda from Burrata and Bubbles 

Schnitzel Platter made by Milena from Craft Beering

Cinnamon Streusel Muffins with Hefeweizen Drizzle made by Kelly from Kelly Lynn's Sweets and Treats

Gebrannte Mandeln (Roasted Candied Almonds) made by Dawn from Dawn the Gourmand

Danube Waves Cake made by Kelsie from The Itsy Bitsy Kitchen

Bavarian Cream Donuts made by Camila from Pies and Tacos

Prost-Brewing-Marzen-GiveawayContest open to residents of the 48 contiguous states only. Must be 21+ years old to enter. 

a Rafflecopter giveaway


Bratwurst Burger W/ Beer Braised Onions & Sauerkraut

  • 1 1/2 pound ground pork
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 teaspoon kosher salt
  • a pinch red pepper flakes
  • 4 tablespoons butter
  • 2 onions thinly sliced
  • 1/2 cup beer
  • 1 cup sauerkraut, drained
  • 6-8 slices munster cheese
  • whole grain mustard
  • mayo for the buns
  • 5-6 pretzel buns
  1. Combine the pork and all the seasonings and mix well. Heat up a skillet and test for seasoning. Depending on if you want more of the spice to shine or more/less salt.

  2. Heat a skillet over medium-high heat, melt the butter and add the onions and sprinkle with a little salt. Cook stirring every few minutes for 30minutes to an hour. Cook until golden brown. Add the sauerkraut and beer. Cook for 5 minutes until reduced. 

  3. Form the pork into patties roughly 4 inches wide and 1 inch thick. Preheat a pan over medium high heat with a little oil and cook the burgers 4-5 minutes on each side until done. 

  4. Toast your pretzel buns and slather with mayo and whole grain mustard. Place the burger, caramelized onion and sauerkraut, and cheese and top it off and enjoy!

Chicken Tinga Cheese Fries

Chicken Tinga Fries Beyond The Bayou

Just in time for the big game, these chicken tinga fries will sure be a hit! Unfortunately, my Saints are not in it--please let's not talk about that last play....but, back to the food--these are da-bomb!

For the big game, I do not want to spend a lot of time cooking so I wanted minimal work involved and easy bite size snacks. For this recipe I used my new go to ingredient, D'Artagnan's Chicken Leg Confit.

Y'all, I love this stuff and the recipes you can make with the chicken leg confit are endless. These have been in my freezer for a few weeks and I finally took them out.

Since moving to Texas, I have been introduced to a wide variety of different cuisines. Friends from different cultures and backgrounds took me in and we bonded over food and cooking! One of the recipes I remember a good friend of mine making was chicken tinga. Chicken tinga is shredded chicken cooked in a smokey tomato sauce with chipotle chiles and onions. This paired with crispy French fries and your favorite cheese sauce is the perfect game day snack that is put together in no time!

Chicken Tinga Fries Beyond The Bayou

*For this post the wonderful people from D'Artagnan Foods were kind enough to offer me some of their product. As always, all thoughts and opinions are my own,I have been a long time supporter of D'Artgnan and their products!


Chicken Tinga Fries

  • extra virgin olive oil
  • 1/2 onion sliced
  • 2 tomatoes roughly chopped
  • 2 garlic cloves, minced
  • 1 6-ounce can of chipotle puree
  • 1 cup chicken broth or stock
  • 1 package of D'Artagnan Chicken Leg Confit (*can use 3 chicken quarters cooked and shredded)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon kosher salt
  • fresh cracked black pepper
  • 1-2 bags of your favorite French fries
  • 1 jar cheese sauce
  • fresh chopped cilantro
  • pickled jalepeño peppers for serving
  • sour cream for serving
  1. In a skillet over medium heat heat oil and then add the onions, tomatoes, garlic, chipotle puree and chicken broth. Bring to a boil, add chicken, cumin, salt, and black pepper. Turn off heat and place aside. 

  2. Bake fries accordingly to package directions until nice and crispy. While your fries are cooking, heat up cheese sauce and reserve. Once fries are cooked, place on sheet pan and top with chicken Tinga and cheese sauce. Garnish with pickled jalapeño, cilantro and sour cream. 


Chicken Rillettes

chicken As much as I like to cook and make thing from scratch, I also love to have a few short cuts. These chicken rillettes were made with a new favorite of mine, D’Artagnan's chicken leg confit.

Rillettes are great for entertaining and pretty quick to put together, especially with the short cut of the chicken already cooked. It's a spreadable dish similar to pâté where the meat, usually pork or chicken is slowly cooked in fat with aromatics, wine and spices until tender enough to shred. It is then mixed with more seasonings fresh herbs, some of the fat until it is spreadable and paste-like.


For this chicken rillettes recipe, I reheated the D'Artagnan chicken leg confit in a little liquid and then shredded the meat. Added some of the cooking liquid, spices, shallots and fresh parsley and tarragon until well incorporated. Then, all you do is top with a little melted butter and then serve with a nice baguette, pickles and whole grain mustard.

No worries if you do not have the chicken leg confit, you can either roast or boil chicken leg quarters until tender and then pull apart. I recommend seasoning with a little salt and pepper, onions and garlic and then reserving some of the fat, since they produce a good amount.

Chicken Rilletes

  • 2 packs D’artagnan Chicken Confit Legs
  • ½ cup water
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon tarragon (minced)
  • 1 teaspoon parsley (minced)
  • 2 teaspoons shallots (minced)
  • 2 tablespoons of butter, melted
  • 2 tablespoons Dijon mustard
  • a pinch of cayenne pepper
  • extra virgin olive oil
  1. In a pan, add the chicken legs, water, black peppercorns and bay leaf, cover and bring to a boil. Remove chicken legs but reserve the liquid. Shred meat and place in a bowl of a stand mixer with the paddle attachment. Over low speed, add the salt, white pepper, black pepper, tarragon, parsley, shallots, melted butter, Dijon mustard and cayenne pepper. Taste for seasoning.
  2. Pack into glass jars or ramekins. Chill and then cover with melted butter or olive oil to seal. Serve with crusty bread, pickles and mustard.

Deviled Eggs | Pickled Mustard Seeds & Cracklin'

Deviled There are only a few ways I remembered eggs prepared as a kid.

Hard fried, with some hot sauce on it.

Hard boiled, with salt, pepper, and some distilled vinegar.

Deviled, with a simple filling of mayo, mustard, sweet relish and some seasonings.

These deviled eggs here are adultified. Eye-catching with their beet-colored bottoms. Whites slightly pickled and topped off with some pickled mustard seeds and of course, a nice piece of cracklin'. The perfect bite.


I love pickled mustard seeds. These are pickled on the sweet side and add a nice sweet-tart pop of flavor. The other great thing about these pickled mustard seeds is that they are great for a lot of things. Added to a potato salad, salad dressing, topping to roasted meats or vegetables. They sky is the limit!

Cracklin's are just delicious on their own. I made some a few day ago and thought why not!? I've seen some deviled eggs topped with bacon, so hey, why not some cracklins.

For the cracklin' recipe, click here!

I like to boil the beets until a little bit tender, the last thing you want to do is waste perfectly pickled beets! Just eat them as is or tossed into a salad.

I'm curious to see how many deviled egg fans are there out there? Yay or nay?


Deviled Eggs | Pickled Mustard Seeds & Cracklin's

Picked Mustard Seeds

  • 2/3 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup yellow mustard seeds

Deviled Eggs

  • 1 large red beet, rough chopped
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1/2 cup sugar
  • 6 large or medium eggs, boiled and peeled
  • 2 tablespoons mayo
  • 1 teaspoon yellow mustard
  • 3 tablespoons heavy cream
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • a pinch cayenne
  • 1 teaspoon sweet relish

Pickled Mustard Seeds

  1. In a small saucepan over high heat, combine all of the ingredients and bring to a boil, making sure sugar dissolves. Lower the heat and simmer for 25-35 minutes. Remove from heat and place seeds in a mason jar with liquid and cool to room temperature. Place aside. 

    When ready to serve. As the seeds cool it will thicken, just add a splash more of vinegar. 

Deviled Eggs

  1. In a pot, combine the chopped beets, vinegar, water, salt, and sugar. Bring to a boil and let simmer for 10-15 minutes. Strain the liquid and place aside. In a quart sized mason jar, add the peeled, boiled eggs and pour the liquid over the eggs. Seel and place and the refrigerator for at least 3 hours. 

  2. Take the eggs out of the pickling liquid and cut in half. Carefully scoop out the yolks and push them through a strainer into a bowl (this will help with them becoming nicely whipped) Add the mayo, yellow mustard, heavy cream,  salt, white pepper, cayenne pepper and relish. Mix thoroughly. 

  3. Using a piping bag or a zip-lock bag. Carefully add the whipped yolk mixture into the bags and pipe into the pickled whites. Top with a dollop of pickled mustard seeds and a piece of cracklin'.

Pork Cracklin's

Pork Yes, cracklins. Addictive little morsels of tender pork belly fried until crispy and then tossed in some hot sauce and cracklin' dust, aka seasonings.

These are not the ones you buy in the convenience store, these here, are the real deal!


I remember this guy on his trailer at the fisherman market in Westwego frying up cracklins and selling them. I would always want to buy a bag and snack on them on the way home. Now, these are addictive but nothing that you want to just munch on all the time!

If you are able to find pork belly with the skin on, get it. It will add a nice crackling effect and extra crunch. The pork belly I used did not have the skin on but still came out crispy.


I adapted this recipe from Issac Toups, who owns Toups Meatery down in Nola. He is known for the meat-centered and Cajun dishes at his restaurant in Mid-City. The cracklins there are very good and so is the dirty rice!


For the "cracklin' dust" I took kosher salt and sugar and blended them up in a spice grinder. I wanted them to be a powder in order to adhere to the cracklin's better. Worked perfectly!


  • 2 pounds pork belly, cut up into 1-inch pieces
  • 1 cup lard
  • peanut oil for frying
  • hot sauce to sprinkle on at the end

Cracklin' Seasoning

  • 2 tablespoons chile de árbol, ground
  • 2 tablespoons kosher salt (ground in a spice grinder or blender)
  • 1 teaspoon sugar (ground in a spice grinder or blender)
  • 1/2 teaspoon white pepper, ground
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon celery seeds, ground


  1. In a dutch oven, add pork belly and lard and bring to a boil over medium-high heat. Stir frequently and reduce the heat down. Cook for 25-30 minutes until meat begins to brown a little bit and get tender. 

  2. Remove from dutch oven and place on a rimmed baking sheet and refrigerate until cold. 

  3. Combine all spices in a small bowl.

  4. Strain lard from dutch oven and reserve for future use. Add peanut oil and bring up to 380 degrees. Add pork belly and fry in batches until puffed and golden brown, 2-3 minutes. 

  5. Drain on paper towels, and in a bowl or bag, add a few dashes of hot sauce and sprinkle cracklin spice.