Here it goes for BYOB. Starting out with this stuff.
We got all the bread fixins, along with some brats and ground venison, bit of of red cabbage, sauerkraut, red onion, pepper mustard, good ole Philly Cream Cheese and a couple B.O.C.s along with a Jay's Peach just in case. Oh sheeiitt and da'beer, went with some Dab. But it was quite the hard decision you see, we went out to get us some beers and happened upon a new place called "The Beer Joint", not quite original but they do brew their own brews and had a couple German style beers so I figured it would be worth a shot. Well I didn't walk away with a growler of brew but I some how talked my wife into taking this pic "for a Halloween costume idea", they both bought it....
Back to the reason were here. So we had a little mixing, kneading, browning, waiting and more kneading and finally cooking and stuffing the goods into the warm doughy stuff.
To get from up there to down here this is how it went down.
Dough
1.5 packages Active Dry Yeast
1/2ish cup zucker
beer and a half-then warmed (used Dab, can substitute a dark beer here)
Mixed and let marinate for 10 mins. Then we add the following.
1/2 cup powder milche
1 1/2 tsp baking powder
1/2 cup shortening
4 cups flour (choose to use 1/2 all purpose and 1/2 wheat)
Knead for 10 mins then let rest in a warm place with a damp towel over top.
While the dough is a rising we make the filling.
Meat Filling
1 lb fresh brats (skin it back)
2 lbs ground venison
3 cups red onion sliced
Brown it up and on to the seasoning and spicing.
Few dashes of sea salt and ground pepper, and a couple tap tap taparoos on my MOA powder shaker.
3 or 5 tbsp mustard (used my tequila pepper mustard)
Here is where choices come in. I didn't choose, I just used both, but separately. Choice is between Cabbage and Sauerkraut, Made 1 batch of each.
3-4 cups Cabbage or Kraut
Cook to soften Cabbage for 5-7 mins, or until warm with Kraut.
By now your bread has risen and time to knead again into your rounds and make your stuffed rolls.
Roll them up, pat it, and put it in a greased pan, leave a bit of room in between.
25ish mins later they should be a nice bronze after having given them a butter and kosher salt bath before putting into oven at 325*
We got lucky and things came out looking good and tasting way better. I made a little dipping sauce out of the cream cheese, a couple different types of Basil from the garden and a shaved up B.O.C. all blended up together. Momma made up some of her infamous German Potato salad, and I did a few Fried Green Maters, and browned Apples with some hickory smoked mixed Red pepper powder that was quite tasty.
SCREW a single beer, we went with a couple, light and dark and always potent Jager is must have at any Oktoberfest celebration I will be attending..
Stay thirst my friends!
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