What to make for a Oktoberfest.

Former Member

I'll be going to a friends annual party and I'd like to make up a batch of meat.... sausage... or anything else that would be appropriate. I have a lot of experience making venison sausage but I've never used good ole pork or beef.

My time frame is this: I can collect meat and ingredients tomorrow. I can start preparation Friday around 2 pm.... and cook overnight and on Saturday....product needs to be ready around 5 pm Saturday.

Other than the standard Bratwurst..... any suggestions?

I'm going crazy with this 055.... I'm cold smoking some cheese.... and some coffee beans!

Hey.. why not? I love coffee.

Regards,

Richard

Other than the

10/11/062:10 PM

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Original Post

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taktezTo err is human, to smoke is divine.

You might want to try smoked Kielbasa. I give it one hour at 200 degrees with 1 ounce of apple wood and it comes out just great. We've served it as a main dish or in small pieces as an appetizer. Always gets rave reviews.

10/11/064:27 PM

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oldcoacherMember

OK, I am dumb . What is Kielbasa?

10/11/0610:31 PM

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Former Member

Actually in Munich you would probably be eating a half of a roasted chicken, washed down with a liter of beer, or two liters of beer, or three liters of beer. Four liters is about all you can handle, but in your memory the chicken tastes much better that way.

10/12/0612:42 AM

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Former Member

quote:
Originally posted by Old Coacher:
OK, I am dumb . What is Kielbasa?

Polish sausage.... beef and pork goes into it... a bit coarser chunk that ground meat.

Richard

10/12/066:14 AM

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Former Member

I smoked some keilbasa a while back. Be careful and don't leave it in too long. An hour @ 200 sounds about right.

Hmmm? it'I may have to do this for an upcoming Surf-N-Turf party I'm throwing......

dan

10/12/068:15 AM

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taktezTo err is human, to smoke is divine.

quote:
Polish sausage.... beef and pork goes into it... a bit coarser chunk that ground meat.

Yep, Richard's right it's Polish sausage. One thing I forgot to mention is to rub the sausages lightly with veg oil to keep the skins from drying. One hour at 200 degrees will just cook it done without splitting the skins open. It'll be nice and juicy when it comes out.

10/12/062:46 PM

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Former Member

My suggestion is to fix a little of everything and then throw it away and drink some good German beer until you don't know whether you are foot or horseback. You might even sing that song from the Student Prince movie.

10/15/066:08 PM

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Former Member

You HAVE to drink Oktoberfest style beer or it just isn't.

Brats of any sort or good.
Smoke ham hocks sell out here at the local one every time
Need to have radishes with that beer (it's a Munich thing)
Chicken is good

Basically some smoked pork with some potato pancakes and applesauce is good.

Oh yeah, and some beer.

Now you know why I work the local OKFest every year and I'm the guy at the beer booth.

Tough job and I'm the guy.

In FACT tonight is the part to thank the volunteers, thanks for the reminder.

Zicke Zacke, Zicke Zacke – Heu Heu Heu!!

10/16/069:25 AM

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