A perfect Oktoberfest treat of German ham slices filled with sauerkraut, onions and caraway, baked in German beer and topped with butterkaese.
Servings 8 rolls
- 1 can German wine sauerkraut 14 ounces
- 1 tablespoon unsalted butter
- 1 onion sliced
- salt and pepper
- caraway seeds to taste
- 8 large slices German cooked ham such as Abraham Black Forest Ham
- 2 tablespoons German mustard such as Lowensenf Bavarian-style or Hengstenberg
- 12 slices German Butterkäse*
- 1/2 cup German beer such as Becks, Warsteiner or Spaten
- paprika to taste
- Preheat oven to 400 degrees F.
- Drain sauerkraut well. Melt butter and begin cooking onions over medium heat. Add in drained sauerkraut and continue cooking until onions are soft and beginning to brown slightly. Add salt, pepper and caraway to taste.
- Dab ham slices with mustard. Place sauerkraut and onion mixture in the center of the ham slice and roll ham slice around filling. Place ham roll-up in a baking tin. Repeat until all ham is rolled. Cover ham roll-ups with slices of butterkäse and pour beer over the rolls.
- Cook at 400 degrees F for 15-20 minutes. Before serving, sprinkle with paprika.
Butterkäse is a soft German cheese you can find in the deli section of many supermarkets and German specialty stores