RecipeMuncher

I’m keeping my first batch of Oktoberfest grub simple. Sauerkraut and bratswursts, or wurstels, depending on your mood, with some homemade beer-based mustard. You’ll have a decent batch of kraut leftover that will be great for hot dogs or potato pancakes. The mustard is made with a Belgian beer and just a hint of caraway–the idea was to try to create some competition for one of my favorite wurst condiments, Senf (mustard, but with more awesome). My favorite in particular is the (...)