Tuesday, October 23, 2007 - OKTOBERFEST II

Okay, so both Oktoberfest’s are over.  The first went very well, even though I cheated in the name of economics and ease.  See the post below.

For this one, I went all out.  I bought real bierwursts at a fairly local German market, along with three kinds of mustard.  I broke out some of the sauerkraut I had made (fermented four weeks) and German Potato Salad. 

The wursts were warmed over water and beer, making them a smoky, slightly beery bit of Heaven.  The potatoes went very well, if you consider losing five pounds of potatoes to a masshy-mess a success.  After I had pealed the potatoes, I figured cooking them in their sliced form would speed things up, so a-cuttin I went!  Yeah, bad idea.  The potatoes went from almost done to, “Oh, my ever-loving Galloping Gourmet!”  So, ANOTHER 5 pounds were peeled (this is why you start early, folks) and this time boiled whole.  The dressing was made with a pound of bacon from my Winrose Farm pig (oh, baby!) and gently mixed with the sliced-while-hot potatoes.  Very nice.

Lots and lots of beer was served along with the sauerkraut, braised cabbage with apples and onions, cold potato salad, red cabbage with bacon and, finally, beer.  I didn’t make it all, but it was all GREAT!  And, there was beer, too.