This weekend I went to Oktoberfest in Denver and did what most people do at Oktoberfest – ate a bratwurst. You totally thought I was going to say “drank a beer” didn’t you? I did that too, don’t worry. Why I’m mentioning my sausagefest experience though (I just had to plug that in somewhere), is because it just wasn’t that good. I was so pumped about eating a giant bratwurst and was sadly let down by a small sausage in a giant bun with mediocre sauerkraut – bleh. I just need to say this: if you’re going to use a hoagie as a bun, you better fill it up with some dank food. To ameliorate my despair, I set out to make a brat, on a hoagie, like no one has ever made before.
I was supposed to be studying so naturally, I decided to cook a huge meal. Abby helped inspire me with her love for pretzels. Pretzel buns are amazing in this recipe because they are extremely durable and save you from a food-covered embarrassment. There is nothing worse than your hotdog and all the toppings falling out the bottom of the bun and all over your clothes.
The combination of pretzels and bratwursts reminded me of Germany, so naturally I had to go with a German-style beer. I grabbed a Colorado Kolsch by Steamworks Brewing Co. Although it is not a true Kolsch (because real Kolsch’s come from Cologne, Germany), it’s a good, local interpretation. It is light and easy to cook with. I It also went along with the German theme. So, if you’re trying to go on a European vacation but just can’t afford it, turn on some polka music and try out this recipe.