In Germany, Octoberfest is an annual, 18-day celebration of all things wheat, hops, and barley. Here in New England, celebrating craft beer is considered more of a lifestyle. For that reason, we’re celebrating Octoberfest all month long. Follow along as we pair regional craft brews with authentic German recipes (complete with savory, smoked meats straight from our smokehouse). It’s 30 days chock-full of our favorite things, enjoyed amidst falling leaves and crisp autumn air. What could be better? Join us to find a little inspiration of your own – starting with three of our favorite Octoberfest recipes.
Harpoon IPA Bratwurst with Sauerkraut
North Country Smokehouse partnered with well-known producer, Harpoon Brewery, to create our first-ever beer bratwurst. These links have a hoppy finish and subtle, citrus undertones. Fully cooked, simply heat & serve – then add this sausage to a warm hoagie and top it off with loads of sauerkraut and some tangy mustard. This is true German goodness in the palm of your hand. You’re not done yet, crack a tinny of traditional Harpoon IPA Beer for your other hand, hold it high and yell “Prost”. It’s German for Cheers.
Salted Pretzels with Bacon Topped Seeded Mustard Sauce
Salty pretzels and seedy mustard are a staple among craft beer enthusiasts. In traditional North Country fashion, we took it a step further, crisped up some sugar-free organic bacon, and topped off our mustard dipping sauce with hearty bits. We source our soft pretzels from Patrick’s Artisan Bakery in neighboring, Woodbury, Vermont. Not only are their pretzels soft and perfectly salted, but they also have strong roots in activism and are on a quest to end world hunger. Their pretzels are available in a variety of flavors but the Bacon Cheddar is our favorite by far. Every pretzel is handcrafted and that’s a food philosophy we stand firmly behind. As for the mustard, you can shop our online store, where we sell jars that can be shipped to your doorstep in just a few days. Don’t forget to order a pack of 8oz. Applewood Smoked Sugar-Free bacon for topping. Pair this snack with a dark larger, it tends to cut through the tang of the mustard for a balanced finish.
Traditional Flammkuchen ‘White’ Pizza
Commonly referred to as white pizza here in the states, the German pie recipe takes on a life of its own. Originally, bakers used Flammkuchen pizza to test the temperature of their oven. The time it took to bake the dough to a perfect crisp was indicative of the oven being ready for baking. Clever.
Today, Flammkuchen is characterized by its incredibly thin, crisp crust. Rather than tomato sauce, the dough is spread with crème Fraiche (a thick, French sour cream). Useful Tip: If you cannot find crème Fraiche, don’t worry – you can substitute for plain, Greek yogurt. The thicker, the better.
Next, top the pizza with creamy, shredded mozzarella cheese and thick chunks of Fruitwood Smoked Sugar-Free Bacon. Bake until crispy and enjoy with a brown ale, the choppiness will perk up your palette between bites of creamy cheese.
