I live in an area of Texas that was settled by Germans. Many of the streets, businesses, schools, towns, and people have German names. Naturally, there are Oktoberfest celebrations every Fall.
Transition from summer to fall with Oktoberfest/Bavarian inspired flavors in this main dish salad. It’s a cool meal that can direct your thoughts toward cooler fall weather.
If you can’t find chopped sauerkraut, cut regular sauerkraut with kitchen shears or a knife while it’s draining.
GERMAN PASTA SALAD (Pantry Cooking II)
3 cups large elbow macaroni, cooked and cooled
1 can (14-1/2 ounces) chopped Bavarian-style sauerkraut, well drained
4 ounces summer sausage, diced
1/2 cup real bacon pieces
2 tablespoons dried onion
1 tablespoon sugar
1/4 cup olive oil
1 tablespoon Dijon mustard or German mustard
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can (14-1/2 ounces) beets, drained and chopped
Stir together cooled macaroni, sauerkraut, summer sausage, bacon, and onion. In a separate bowl, stir together sugar, oil, mustard, caraway seed, salt, and pepper. Pour over macaroni mixture and stir to coat well. Refrigerate several hours before serving. Just before serving, rinse chopped beets well and drain. Stir into salad. Serves 6 to 8.
