10/01/2026
Terlingua Jim's Tex-Dutch Oktoberfest Brats
Beer-Braised Bratwurst with Sauerkraut, Potatoes & Texas Heat
German cooking has deep roots in the Texas Hill Country, but around here we’ve got our own version. I call it Tex-Dutch.
Start with bratwurst, sauerkraut, potatoes, onions, mustard, and a good bottle of b**r. Then give it a little Texas attitude.
Not enough to start an international incident. Just enough to make it ours.
What You’ll Need
• 6 bratwurst
• 1 tbsp cooking oil
• 1 large yellow onion, sliced
• 1½ lbs red or Yukon Gold potatoes, halved
• 16 oz sauerkraut, drained
• 1 bottle German l***r, amber, or Oktoberfest b**r
• 2 tbsp whole-grain or stone-ground mustard
• 1–1½ tbsp Terlingua Jim’s Texas Heat All-Purpose Rub™
• 1 tsp brown sugar, optional
• Pretzel rolls, rye, or crusty bread
How Jim Does It
Heat oil in a large skillet or Dutch oven over medium-high heat. Brown bratwurst on all sides, then remove.
Add onion and cook 4–5 minutes. Add potatoes and half the Texas Heat Rub. Stir in b**r, mustard, and brown sugar if using.
Return bratwurst to the pan. Cover, reduce heat to medium-low, and simmer 20 minutes.
Add sauerkraut and remaining Texas Heat Rub. Cover and cook 10–15 minutes, until potatoes are tender and bratwurst are cooked through. Remove the lid for the last few minutes if you want the liquid to reduce.
Jim’s Advice
Don’t cook the sauerkraut to the point of no return. You want it warm and flavorful, not overcooked. And if a little b**r is left in the pan, that ain’t a problem. That’s gravy with a German accent.
Serve with mustard and good bread.
Cold weather. Hot sausage. Good b**r. Plenty of potatoes. Just enough Texas Heat to remind everybody which side of the Atlantic they’re on.
Guten Appetit, y’all.
Make it, tag Twisted Lizard Mercantile, and show us how your Tex-Dutch Oktoberfest supper turned out.
