Fermentation of Awesome

Some refer to it as an awe inspiring flavor.  Something that hits the taste buds and gives the vocalization to flavor with an "oh."  The "oh" is a good thing.  It has a name.  Umami  It is in general the 5th flavor profile after salty, sweet, sour and bitter.  Essentially, in very simple terms, it is the actual flavor of food.  The addition of salt pulls out that flavor.  It is the reason I love butter and salt on fresh local peas when they are in season.  The distinct flavor reminds me of my childhood.

The French have a word that describes the flavor of wine....Terroir.  Essential it is the flavor of wine that showcases the environment it was harvested in.  The flavor imparted by the soil, water, climate, etc.  The terroir now days is used to explain the flavor and region for where our food comes from.  Those with ultra palates swear by it.

The pics to the left and above show case both of those flavors.  Fresh local Paula Red Apples, White Truffle Butter, Sour Kraut, and Sweet Jo Jo's Mustard.  This is an "oh" recipe.  The flavor from Epicurean's White Truffle Butter on the bun is what seals this awesome recipe.  What follows is a recipe that encases Terroir with the local fields and farms that I received the food from and Umami with the salty and smoky flavors from the sausage and rich meaty flavor from White Truffle Butter.  Do not forget to enjoy the great flavors of summer by shopping your local farm market.  The season is going to be winding down sooner than you think.

RECIPE:
4 Smoked or grilled brats
12oz Real Fermented SaurKraut
1 Apple sliced into match sticks
1 TB melted White Truffle Butter
4 Pretzel buns
Sweet Mustard as condiment

Directions: 
Heat grill to high, brush White Truffle butter on inside of buns.  Grill until toasted. 

Warm Kraut.  Once Sausage is fully cooked, place on bu, top with kraut, mustard and apple.  ENJOY!