Bavarian Oktoberfest Sausage
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I bought this seasoning when it was 1st released just for Octoberfest. I finally got around to making it and it was worth the wait. I mixed the meat and seasonings with Guinness Stout instead of water and stuffed the farce in Waltonโs 30-32mm pretubed casings. The flavor profile is a little hard to describe. The closest thing that comes to mind and it really is not that close would be think of a Blue Ribbon brat with a fermented flavor. My wife and I really enjoyed the flavor. I cooked a few on my Big Green Egg and my wife made some German potato salad along with a couple of pretzel rolls. Thanks for looking
John Belvedere
Fantastic! -
German potato salad and sausage. What more could you ask for? Donโt answer that.
They look great!
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John Belvedere Can you explain the smell of the seasoning before it is mixed with any meat or liquid? I have the exact description in my mind but I wanted to see someone elses.
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John Belvedere Can you explain the smell of the seasoning before it is mixed with any meat or liquid? I have the exact description in my mind but I wanted to see someone elses.
Jonathon I didnโt get that sweaty sock smell that you spoke about on one of the podcasts
. I did find it a little pungent but not overbearing. I did shake the bag prior to opening it to make sure all the spices were evenly distributed. When I smelled the bag I did pickup on mustard, hops, vinegar and I think possibly caraway. From the description on the website and from your comments I was expecting to get more of a sauerkraut smell. -
I bought this seasoning when it was 1st released just for Octoberfest. I finally got around to making it and it was worth the wait. I mixed the meat and seasonings with Guinness Stout instead of water and stuffed the farce in Waltonโs 30-32mm pretubed casings. The flavor profile is a little hard to describe. The closest thing that comes to mind and it really is not that close would be think of a Blue Ribbon brat with a fermented flavor. My wife and I really enjoyed the flavor. I cooked a few on my Big Green Egg and my wife made some German potato salad along with a couple of pretzel rolls. Thanks for looking
John Belvedere They look great, wish I was there when they came off the grill.
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I bought this seasoning when it was 1st released just for Octoberfest. I finally got around to making it and it was worth the wait. I mixed the meat and seasonings with Guinness Stout instead of water and stuffed the farce in Waltonโs 30-32mm pretubed casings. The flavor profile is a little hard to describe. The closest thing that comes to mind and it really is not that close would be think of a Blue Ribbon brat with a fermented flavor. My wife and I really enjoyed the flavor. I cooked a few on my Big Green Egg and my wife made some German potato salad along with a couple of pretzel rolls. Thanks for looking
John Belvedere awesome looking stuff!!!
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Jonathon I didnโt get that sweaty sock smell that you spoke about on one of the podcasts
. I did find it a little pungent but not overbearing. I did shake the bag prior to opening it to make sure all the spices were evenly distributed. When I smelled the bag I did pickup on mustard, hops, vinegar and I think possibly caraway. From the description on the website and from your comments I was expecting to get more of a sauerkraut smell.John Belvedere The sauerkraut smell was the first thing that hit me when I made the first batch. This is one of my favorite brats now.
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John Belvedere The sauerkraut smell was the first thing that hit me when I made the first batch. This is one of my favorite brats now.
wdaly I will have to try this as I love sauerkraut and make my own every year.
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John Belvedere awesome looking stuff!!!
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