I wasn't able to celebrate
Oktoberfest in Munich this year, but I still wanted to bring the holiday's festivities to my home. I wound up making a German-inspired dish with sauerkraut, smoked sausage, and
beer. Even though I used smoked beef sausage, you could easily use knockwurst, bratwurst, kielbasa, or any other sausage link.
This past weekend might have been the last seriously warm Saturday of the year. To celebrate, I mixed myself a fruity refreshment.
The Buzzy Navel, as it's called, is closely related to a perennial favorite, the
Fuzzy Navel.
Ever since the onset of
Oktoberfest, I've had beer on the brain. Naturally I decided to break out my copy of
The Ultimate Beer Lover's Cookbook. The tome is authored by John Schlimm, a descendant of the
Straub beer empire.
When one hears the words "tailgate" and "drinks," the first thing that comes to mind is beer. And lots of it. At
my tailgate, I'll supply guests with a selection of cold brews and an updated version of the
shandy, a classic beer cocktail.
