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In the Dutch over - Nappa cabbage, apples, onions quartered potatoes and Kielbasa style sliced sausage with a herbacious broth and copious splacshes of locally brewed IPA.
Today was a great weather day here in central Illinois. Sunny but just enough warmth 74F with a nice cool breeze. My favorite time of the year! So after finishing up a yard project and the cleanup, it was time for a bit of Oktoberfest! We both enjoyed a chilled bottle of Hacker-Pschorr Oktoberfest beer and then it was time to prepare our vegan dinner. I started by cold-smoking a pkg of Beyond sausages using apple wood pellets for a couple hours before finishing over some lump charcoal. They were going to compliment our German meal. My wife's family is originally from the Hessen area of Germany so we thought we would try to prepare our meal as her ancestors likely did in the Hessen-style but also staying within our chosen vegan diet. Along with the smoked vegan sausages, we had sauerkraut with apples, onion, brown sugar, some of the Oktoberfest beer and caraway seeds. Also served was onion potatoes flavored with balsamic vinegar, brown sugar and S&P. We had a nice bottle of chilled riesling to round out our meal, and dessert was baked apples. A truly memorable meal!
pan-seared sockeye salmon, steamed broccoli with lemon butter, peaches with cinnamon & cream for dessert.
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