I’m ready for Oktoberfest!

[FONT=&quot]First I made the German Potato Salad. Here are most of the ingredients: (Note: This is and older photo from the previous cook but I’m using it as I didn’t take one this time around) (See recipe on About.com: [FONT=&quot]http://bbq.about.com...alad-Recipe.htm[/FONT])[/FONT]
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6 Potatoes (Amount may vary depending on potato size. You need enough for 6 cups of diced potatoes)[/FONT]
[FONT=&quot]1 cup Green Onion[/FONT]
[FONT=&quot]3 tbsp. Dry Parsley (I also added some Dill but it’s not in the recipe above)[/FONT]
[FONT=&quot]2/3 cup White Wine Vinegar[/FONT]
[FONT=&quot]1/3 cup Water[/FONT]
[FONT=&quot]1/3 cup Canola Oil[/FONT]
[FONT=&quot]1 Egg[/FONT]
[FONT=&quot]4 strips of Bacon[/FONT]
[FONT=&quot]2 tsp. Sugar[/FONT]
[FONT=&quot]1 tsp. Salt[/FONT]
[FONT=&quot]1/4 tsp. Black Pepper[/FONT]
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[FONT=&quot]Boiling the potatoes.[/FONT]
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[FONT=&quot]Placed them in an ice bath to stop the cooking and make peeling easier.[/FONT]
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[FONT=&quot]After they were cool and dry I diced them and added all the other dry ingredients. Then I cooked 5 slices of bacon. I used the bacon grease to help reheat the potato salad and reserved the crumbles.[/FONT]
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[FONT=&quot]I combined the water, vinegar and sugar and brought to a boil. I then whisked in 1 beaten egg and pour this over the reheating potato salad and stirred.[/FONT]
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[FONT=&quot]Also made some Rot Kohl (German Red Cabbage) Here are the ingredients: (Note: This is and older photo from the previous cook but I’m using it as I didn’t take one this time around)
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• [FONT=&quot]2 pounds red cabbage, very thinly sliced[/FONT]
• [FONT=&quot]1 large yellow onion, finely diced[/FONT]
• [FONT=&quot]1 large Granny Smith or other semi-tart apple, peeled, cored and diced[/FONT]
• [FONT=&quot]¼ cup butter (paleo: use grass fed or oil, vegans: use oil)[/FONT]
• [FONT=&quot]2 tablespoons [FONT=&quot]red currant jam, [/FONT]or cherry preserves (optional)[/FONT]
• [FONT=&quot]2-3 tablespoons red wine vinegar[/FONT]
• [FONT=&quot]½ cup vegetable broth[/FONT]
• [FONT=&quot]1 bay leaf[/FONT]
• [FONT=&quot]4 whole cloves[/FONT]
• [FONT=&quot]4 [FONT=&quot]juniper berries[/FONT][/FONT]
• [FONT=&quot]1 teaspoon sugar[/FONT]
• [FONT=&quot]1 teaspoon salt[/FONT]
• [FONT=&quot]1 tablespoons all-purpose flour (gluten free and paleo: omit)[/FONT]
• [FONT=&quot]2 tablespoons water[/FONT]

[FONT=&quot]Instructions:[/FONT]
[FONT=&quot]Melt the butter in a Pot or Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rot Kohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.[/FONT]
[FONT=&quot]I took all of the ingredient outside next to gas burner and proceeded with my prep. [/FONT]
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[FONT=&quot]Cooked the onions [/FONT]
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[FONT=&quot]and the added the cabbage. (Note: Older picture)[/FONT]
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[FONT=&quot]After 5 minutes I added the balance of the ingredients. (Note: Older picture)[/FONT]
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[FONT=&quot]And then let it simmer for 1.5 hours. (Note: Older picture)[/FONT]
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[FONT=&quot]Got out the Weisswurst, Knackwurst and the Bratwurst. (Note: Older picture)[/FONT]
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[FONT=&quot]I then took my 13” C.I. skillet and melted in 1/2 stick of butter and threw in 1 sliced up onion.[/FONT]
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[FONT=&quot]After the onions had caramelized[/FONT]
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[FONT=&quot]I carefully poured in a German beer. (I was able to pick up a case of these at Costco)[/FONT]
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[FONT=&quot]I then placed in the bratwurst, Weisswurst and Knackwurst. (Note: There are 2 chicken sausages in there for the wife)[/FONT]
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[FONT=&quot]After 8 minutes [/FONT]
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[FONT=&quot]I flipped them and cooked another 8 minutes.[/FONT]
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[FONT=&quot]While these were cooking I was getting my homemade Soft Pretzels ready. (See link for complete cook: http://www.bbq-brethren.com/forum/showthread.php?t=218284)[/FONT]
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[FONT=&quot]Here is everything plated with some soft pretzels and a good German Oktoberfest beer about to be poured into my favorite stein.[/FONT]
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[FONT=&quot]And here is the Money Shot Below.[/FONT]
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gengle said:

Ausgezeichnet!:clap:

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MizzoQ said:

You had me at sausage platter

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Q Junkie said:

Prost!
Love T&H Meats

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SPRfree said:

Just had the same sausage platter at a restaurant Saturday night...I wish I had yours instead

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cheez59 said:

You had me at Oktoberfest! I am an October baby with European roots and this is my favorite time of year. That plate and the beer looks better than good. I'm actually going to be in Wisconsin on my birthday so even better.:thumb:

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RolandJT said:

Oktoberfest is my 6 yr old's favorite holiday of the year--only Christmas is even close.

We have a 3 day mostly outdoor thing locally and she eats mainly sausages, hot dogs, and hamhocks.

The bratwurst here are good, but your platter does look better.

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