So as the title says, what do you think? In the past I've always made a garlicky brat and a "weisswurst" (no veal) for our annual Oktoberfest party (typically held in Nov. as I play in an Oompah band so Oct. weekends are pretty booked).
I'll be making sausages next weekend, probably 10 lbs ea. of two kinds. If not a particular style recomendation, then any herbs/spices that pair particularly well with an O'fest beer. I'm actually thinking that garlic might not be the best pairing (I know, heaven forbid). I've had a few with a fair bit of Mace in them this Fall and have enjoyed them and was thinking to go that route with one (we almost always get all the food and beer we want at our gigs :rockin: )
I'll be making sausages next weekend, probably 10 lbs ea. of two kinds. If not a particular style recomendation, then any herbs/spices that pair particularly well with an O'fest beer. I'm actually thinking that garlic might not be the best pairing (I know, heaven forbid). I've had a few with a fair bit of Mace in them this Fall and have enjoyed them and was thinking to go that route with one (we almost always get all the food and beer we want at our gigs :rockin: )