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 Walton’s 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
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to John Belvedere on last edited by
John Belvedere Thanks for the review, I am trying to decide between this seasoning and the Loaded Liberty Seasoning!
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Alright John Belvedere, you need to stop with all those delicious post. Breakfast was not very satisfying so your pictures really make it hard to go through the morning without obsessing about food
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to John Belvedere on last edited by
John Belvedere looks great. Thanks for that review. Its definitely going to be a purchase.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to John Belvedere on last edited by
John Belvedere - Looks Awesome!
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John Belvedere
Fantastic! -
German potato salad and sausage. What more could you ask for? Don’t 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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Jonathon I didn’t 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. -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to John Belvedere on last edited by
John Belvedere They look great, wish I was there when they came off the grill.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to John Belvedere on last edited by
John Belvedere awesome looking stuff!!!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to John Belvedere on last edited by
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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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to wdaly on last edited by
wdaly I will have to try this as I love sauerkraut and make my own every year.
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