DrummerJustLikeDad
That's Me, The Silent Son
- Joined
- Mar 16, 2018
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Today I grilled sausage from the corner butcher on a dry, 35-degree day and made the tastiest frank you'll ever bite into. Less a recipe, more of an assemblage, really, of the best german ingredients I can load into a single dog.
Gentlemen, I give you: The Stout Kraut Schnauzer
German beer sausage topped with Löwensenf Bavarian mustard, Hengstenberg Bavarian sauerkraut cured in white wine, and chopped yellow onion, stuffed into a bakery sausage roll. This mustard is the genuine article, apple cider sticky, while the kraut has the true tang of Bavaria. Once you taste it, there's no going back.
I've long thought mustard, onion, kraut make for the best dog, and I even read once that Babe Ruth agreed. Then I left the big-box grocer and discovered how to make it topshelf, extremely tasty, and Bayern approved.
Gentlemen, I give you: The Stout Kraut Schnauzer
German beer sausage topped with Löwensenf Bavarian mustard, Hengstenberg Bavarian sauerkraut cured in white wine, and chopped yellow onion, stuffed into a bakery sausage roll. This mustard is the genuine article, apple cider sticky, while the kraut has the true tang of Bavaria. Once you taste it, there's no going back.
I've long thought mustard, onion, kraut make for the best dog, and I even read once that Babe Ruth agreed. Then I left the big-box grocer and discovered how to make it topshelf, extremely tasty, and Bayern approved.