Oktoberfest Bavarian Smokie Charcuterie

🍺🥨 Oktoberfest is well underway in Munich! Here’s our gluten-free version of the German-inspired meals that go along with the festivities featuring our Bavarian Smokies and Mennonite Style Farmer Sausage. Brought to you by Jen Shrubsole of @naturally.nu. Prost!

Ingredients

• 1 package Grimm’s Original Bavarian Smokies
• 2 cups (500 mL) gluten-free beer (IPA)
• 2 tbsp (30 mL) honey
• 1 tbsp (15 mL) brown sugar (optional)
• 1-½ tbsp (22 mL) corn starch
• 1-½ tbsp (22 mL) cold water
• 1 package Grimm’s Mennonite Style Farmer Sausage

Charcuterie Topping Options:

• Gluten-free baguette, sliced or gluten-free crackers
• Grimm’s sliced deli meats
• Cheese
• Mini pickles
• Sliced Apples or applesauce
• Sour cream
• Beer Honey Gravy
• Honey mustard or grainy mustard
• Toasted walnuts
• Figs or fig jam

Preparation

Bavarian Smokies:

• BBQ: Preheat the grill over medium-high heat. Add smokies. Barbeque for 8 to 10 minutes, until smokies appears vibrant and full.
• Air Fryer: Preheat the air fryer. Air fry smokies for ~5 minutes at 350 degrees F.

Beer Honey Gravy:

• In a medium saucepan, whisk together beer, honey and brown sugar. Bring to a gentle boil.
• In a small glass, whisk together cornstarch and cold water. Add to the beer mixture, and stir often.
• Simmer the beer mixture for about 10 minutes until a thickened desired consistency is reached.

 Mennonite Style Farmer Sausage:

•  Preheat the air fryer (if needed).. Air fry the sausage for ~5 minutes at 350 degrees F.

Assembly

Assemble the bavarian smokies, beer honey gravy, Mennonite Style Farmer Sausage Ring, pretzels (optional – see recipe below), potato pancakes (optional – see recipe below), baguette or crackers, and other desired charcuterie board toppings onto a large charcuterie board, and enjoy!

 

Soft Gluten-Free Pretzels (Optional):

• 1 tbsp (12 grams) active dry yeast
• 3 tbsp (40 grams) brown sugar, divided
• 1-⅓ cup (320 grams) warm water
• 4 cups (550 grams) gluten-free flour blend
• ½ tsp (2 mL) baking powder
• 1 tsp (5 mL) xanthan gum
• 2 tsp (10 mL) salt
• 1 large egg
• 2 tbsp (30g) unsalted butter
• Coarse salt (optional)

Water bath:

• 5 cups (1200g) water
• 5 tbsp (75g) baking soda
• 2 tbsp (30mL) sugar

1. Activate the yeast by combining yeast, warm water and 1 tbsp (10g) sugar. Set aside for 5 to 10 minutes until the mixture starts frothing.
2. Measure out flour by weight. Whisk together flour, baking powder, xanthan gum and salt.
3. Create a well in the centre of the dry mixture. Add yeast mixture, egg and butter. Stir together for about 4 minutes. Suggest using a paddle attachment, if using a stand mixer.
4. Cover with a towel and let stand for 45 minutes. The mixture should almost double.
5. Place dough on a lightly floured pastry board or counter. Divide dough into 12 equal pieces (Each piece weighs about 80 grams)
6. Preheat the oven to 425 degrees F.
7. Roll each piece of dough into a long rope about 18 inches (46 cm) long.
8. Shape the dough into pretzels: Form each dough into a U-shape. Cross the right side of the rope over the left side of the rope (about halfway down). Then cross the left side (top rope) over the right side of the rope. Bring the twisted ends down towards the bottom of the pretzel, and press gently to make sure it sticks.
9. Place the pretzels on a parchment-lined baking sheet.
10. Prepare the baking soda bath. Boil the water. Add baking soda and sugar to the boiling water. Foam will form. Allow it to subside.
11. Drop each pretzel, one at a time, into the water. Boil each pretzel for 10 to 20 seconds. Remove from water using a slotted spoon and place back on the baking sheet.
12. Add coarse salt if desired. Bake for about 20 minutes or until pretzels are golden brown in colour. Remove from the oven and allow to cool on a cooling rack.

Kartoffelpuffer German Potato Pancakes (Optional)

• 2 lbs (1 kg) russet potatoes, peeled
• 2 large eggs
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) lemon juice
• 3 tbsp (45 mL) potato flour
• 1 tsp salt
• Pinch of nutmeg
• Vegetable oil, for frying

1. Using a box grater or food processor, grate potatoes. Squeeze out liquid from potatoes using a cheesecloth. Set aside.
2. In a large bowl, whisk eggs. Add in potatoes, oil and lemon juice.
3. Add potato flour, salt and nutmeg (if using) to potatoes. Stir until potatoes are coated.
4. Place about 1 tbsp (15 mL) of the potato mixture on a large non-stick frying pan. Flatten with a spoon and pan fry each side for about 3 to 4 minutes.