Tailgate Throwdown with O’Fallon Brewery

Tailgate Throwdown

Celebrate the return of football with the Tailgate Throwdown kicking-off September 9th!  We’re teaming up with St. Louis favorite, O’Fallon Brewery, for a celebration that’s as fun as it is tasty.  From September 9th to November 2nd, visit your local Schnucks to pick up the perfect fall fare – fresh from the oven Companion Bavarian Pretzels and seasonal favorite, Pumpkin Beer, from O’Fallon Brewery.

Be sure to pick up an exclusive coupon for $0.50 off your purchase of one Companion Pretzel 4-pack.

But that’s not all.  Join us for a unique tasting event at the Early Bird Outlet on Saturday, October 5th from 10AM to 12PM.  And follow us on Facebook to keep track of opportunities to win exclusive prizes! More details to come.

Need more inspiration?  Try out these fun recipes that pair perfectly with O’Fallon Brewery’s Pumpkin Beer.

Cheddar Cheese Pretzel Dipping Sauce Pumpkin Beer Pancakes Wait, beer in pancakes?  That’s right!  These tasty breakfast treats are recommended by O’Fallon Brewery Brewmaster, Brian Owens.  And yes, these are family friendly!  The alcohol burns out leaving you with a delicious pancake with a little extra spice! 1 cup all-purpose flour (spooned and leveled) 2 tbsp sugar 2 tsp baking powder ½ tsp salt 1 cup O’Fallon Brewery Pumpkin Beer 2 tbsp unsalted butter, melted 1 large egg 1 tbsp vegetable oil To prepare: Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together pumpkin beer, butter, and egg. Add dry ingredients to beer mixture; whisk until just moistened (do not overmix; a few small lumps are fine). Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet). Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings. Grilled Bratwurst Sandwich Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red Cabbage Slaw 1 head shaved red cabbage 1 head shaved green cabbage 1 yellow onion, sliced 4 ounces cider vinegar 3 ounces sugar 1 tbsp salt 1 tbsp mustard seed 1 tsp dry mustard 1 tbsp caraway seeds Boil vinegar, sugar, and spice mixture for 2 minutes and pour over cabbage and onion mixture. Refrigerate overnight. Sauerkraut 1 pound of sauerkraut 1 yellow onion, sliced 1 tbsp caraway seeds 1 ham hock Combine all ingredients. Cover in foil and bake at 350 degrees for 1 1/2 hours. Pick the meat off of the ham hock and stir into the sauerkraut. To Serve: 2 bratwursts boiled in beer mustard mix red cabbage slaw sauerkraut cooked with ham hocks 2 slices Muenster cheese Smear mustard mix on one slice of bread. Place slaw on mustard mix. Split the bratwurst lengthwise and grill it. Place grilled bratwurst on the slaw, top with sauerkraut and muenster and melt.

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