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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, March 23, 2010

Oktoberfest Sausage

It would appear that spring is just around the corner. We have been experiencing above average temperatures combined with beautiful blue skies. A couple of nights ago we decided to enjoy a bit of the great outdoor weather to grill. While we do grill outdoors year round it is so much more pleasant without battling inclimate weather. Oktoberfest sausage.

Oktoberfest sausageOktoberfest Sausage

Wurst is a German sausage made using pork and sometimes beef or veal, spices and peppercorns. Each type of wurst has other ingredients that make the variety distinctive. There are more than a thousand varieties of wurst. Weisswurst is the traditional sausage served at Weisn (Oktoberfest) although other wursts are also served. This was a knockwurst (knackwurst) sausage made from lean ground pork by the butcher simply labled as Oktoberfest because according to him that's what everyone calls them. We put the grilled sausages on toasted sausage buns. Sausage buns are a bit larger than hot dog buns and have been dusted with cornmeal. They are sliced on the side while the top has cut mark where the dough was allowed to expand. We kept the toppings to honey mustard, caramelized onions and sauerkraut then served with a side of potato chips. It was an easy, mid-week, early spring meal that hinted of more outdoor grilling days ahead.


2 food lovers commented:

A Year on the Grill said...

keep posting these grilling recipes!

love everything grilled

Chey can cook! (and more) said...

looks great! i cant wait to grill!