If you’re a week into October and still haven’t figured out how best to “fest,” you’re in luck. Beer, sausages and fixin’s are where we truly shine. A little known fact is that Oktoberfest traditionally celebrates the first beers of the season, a chance to get to know the brews that will fuel your buzz through the cold, inhospitable winter. Some may say with the invention of central heating and industrial breweries that Oktoberfest has lost touch with its roots, descending into the semi-organized stein-chugging, pretzel necklace-sporting celebration of boobs in
lederhosen dirndls (so that’s what they’re called) to half-assed polka music. To that we say, amen!
That said, here are a few sausages you should know and eat:
Bockwurst – Traditionally served with Bock beer, this relative of the modern-day frank is made from veal and fresh green herbs. Seasonal in the spring, but makes an appearance in the fall.
Bratwurst – A smoked veal and pork sausage seasoned with ground whole spices.
Knockwurst – A small, plump sausage made of pork and beef, seasoned with spices and plenty of garlic and typically grilled.
Weisswurst – A light beige-colored sausage made from veal and cream, a specialty of Munich. Pairs well with sweet mustard and lighter beers.
Toss any of these on a pile of sauerkraut (always better when you make your own), and join the party. If exotic sausage doesn’t exactly tickle your fancy and the carnivorous spirit of the Germans can’t sway you, a decidedly-Italian sausage and pepper sub will, for all intents and purposes, suffice. Suffice. Slather mustard on it and swill a dark beer, and we’ll let it slide.