The Kraken Burger: Light The Lamp!

Fans! This is legit. The Official Sausage of the Seattle Kraken.

How do us food freaks celebrate Seattle’s best show on ice? With this filthy beauty. 

It’s almost faceoff. Kraken sweater on. TV set. Bevs prepped. The squad is in da house. You crack a confident smirk as you nod to your mates toward the stack of burgers. 

Gear for the cook:

• Packs of Bavarian Seattle Style Sausages (1-2 links per person; depends on the size and hunger of mate)

• A  solid bun game; sturdy, bakery-quality, we suggest a pretzel bun

• Caramelized onions

• Stoneground mustard, get the top-shelf stuff or even make your own (see Bavarian Meats “Ketchup” recipe).

That’s it. The Seattle Style Sausage brings the flavor, stuffed with cream cheese, bacon, jalapéno, onion, and our flagship spice blend. 

Let’s get Kracken:

• Caramelize onions (if using - we have confidence you know how to do this part, if not the internet will be your friend here).

• Slice sausages down center lengthwise then pan fry or grill until desired temp (we can’t really help here however between warm and hot is a good goal)

• If you’re into toasty buns? Slice those biscuits onto the pan or grill facedown and toast till your heart’s content. 

Finish the game:

• Set buns faceup

• Drizzle mustard on both buns

• Place desired amount of sausage slices onto the bottom bun

• This is where you add the caramelized onions to the top of the sausages if you’re playing with them

• Serve open-faced or if you are going full carb, add the top bun

• Sink your chicklets into that! Celly!

Pro Tip: Stay outta the sin bin and don’t add other condiments, especially ketchup.