Then, by special request, we made Italian sausage with parsley and cheese (not exactly German, but our most popular sausage this summer)
And we made a weisswurst.
I used a recipe from Charcuterie by Michael Ruhlman. In the recipe Ruhlman stresses the importance of keeping the emulsion from breaking: "[A broken emulsion] though flavorful...will feel a little like eating clumps of soggy ground-up newspaper." Well I think I didn't whip it long enough; even though it was light, the texture was all wrong. Still we didn't have any trouble eating it all without giving it to the dog.
The first batch I poached I had the oven temp at 350F and some of the sausages burst. I found an oven temp of 300F ideal for poaching.
How about some sides?
Once again I tried to make sauerkraut, but after two weeks of curing it still didn't taste right, so I picked of a few bags of Bobak's.
Mom mixed up a little sodium hydroxide for pretzels.
Bonne Femme made a warm potato salad and apple strudel.
All in all a very good party. We will work out the bugs and have a bigger and better one next year, maybe you can come help make sausage.
Speaking of sausage my mom waited until the next morning to have hers.
As a strict traditionalist she insisted on having her Weißwurst cooked in water and served for breakfast. What's the German word for waffle?
Thanks to everyone (especially mom and dad) for making our first Oktoberfest such a success I hope to see you again next year.