A few of the participants.
The month of Oktober came and went. Sadly I didn’t get a chance to participate in any of the LA Beer Week events, but I was still able to host the 2nd Annual Oktoberfest at my place. This year I decided to have it the same day of the USC v Notre Dame football game. I and most of my friends root for the Irish, with only a few rooting for USC. It was an event full of beer and burgers and although I had fun, I think next year, we are going to host it on a day where a sporting event is not a distraction. We’ll get to sit and sip while talking about the beers and picking a definite winner like last year, oh and we can’t forget about some good food. This year for food, I decided to make a bratwurst burger with spicy kraut and gruyere cheese. They turned out to be like a slider, but it was great, we had enough food for everyone and leftovers.
I started my day with bacon preparing all the ingredients.
Just like last year, I asked everyone to bring a six pack or a few bombers of the same beer so we could all sample. This years event grew by four people, not a lot, but I think it will remain at about 11 members for the upcoming years.
Here are the burgers I made. I’ll post the recipe for the burgers below, I liked them, however I’ll say add mustard so the burger won’t be as dry. The recipe I found only asked for sauerkraut and nothing more, which made the burger buns a bit dry, however my grill skills were fantastic on the bratwurst patties no complains, haha! The event turned out great, full of friends, beer, and food – what more do you need?! I was so busy with the grill that I only managed to take pictures with my phone, but I captured the essence of event, beer, with a side of bratwurst burgers .
Bratwurst Burgers with Spicy Kraut and Gruyere.
Here are the burgers put together.
A day after; much better with mustard.
Lots of leftovers that I’m still drinking, even after people took some home.
Like I mentioned above, we didn’t sit and rate these, I handed a small paper for people to add the beer and rate it on a scale of 1 to 10. You can see there were a few favorites and others where they weren’t too imperessed by it.
La Citrouille Celeste (collaboration) 4 6
Sudwerk 7 7 7
Sam Adams Octoberfest 6 8
Hoptober 6 6
Kern River BC Pumpkin Ale 0 2
Bootleggers 4 8 8
Paulaner 6 6
Weihanstephaner Festbier 7 7
Spaten 6 7
Blue Moon 6
Hofbrau 7 8
Rogue Maierfest 6
Below you’ll find the recipe for the bratwurst burgers. To make it easy for myself, I bought the bratwurst and removed them from casing. To get a nice size, you’ll want to use one and half bratwurst and mold into a patty, or follow recipe from scratch below.
Brat Spice Mix:
- 2 tablespoons freshly ground white pepper
- 2 teaspoons rubbed sage
- 1 teaspoon ground mace
- 1 teaspoon ground celery seed
- 1 3/4 pounds pork shoulder, diced
- 1/4 pound fat back, diced
- 2 tablespoons kosher salt
- 1 tablespoon brat spice mix
- 1 cup store-bought sauerkraut
- 1 tablespoon diced bacon
- 1/4 cup onion, sliced
- 2 tablespoons white wine
- 2 juniper berries, crushed
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon mustard seeds
- 1 tablespoon garlic-chili paste
- 8 slices gruyere cheese
- 8 slices bacon, cooked
- Large hamburger buns, toasted
Combine all the spice mix ingredients.
To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.
To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.
To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.