I've always been partial to Fall. I enjoy watching the changing leaves, revel in the cooling weather, and love to eat all things pumpkin flavored. But I also get excited for the annual harvest celebration of Oktoberfest. It’s practically the kick-off event to welcome fall, not to mention, one of the best food and drink events of the year. Although, “Oktoberfest” is a bit of a misnomer since it’s a 16 day festival that begins at the end of September and ends on the first weekend in October. This year it begins on Saturday, September 20th.
Because it’s a German festival you are guaranteed plenty of beer, and plenty of pork! Pork is probably the unofficial meat of choice in German cuisine and is the star ingredient of most German wursts, or sausages. Back in the day, or in the time of the first Oktoberfests, sausages were so vitally important because they allowed butchers to make use of the whole pig; the meat, livers, blood, brains, all that good stuff. They were also a way to preserve the meat and have pork throughout the winter. Just as the fall was the time to harvest crops, it was also time to slaughter pigs and the butchers got to work making sausages, and thus, clearly a time to celebrate. Yay, pork!
If you thought there was only one kind of wurst, well, you’d be mistaken. Below are just a few of the more common pork wursts...
Because it’s a German festival you are guaranteed plenty of beer, and plenty of pork! Pork is probably the unofficial meat of choice in German cuisine and is the star ingredient of most German wursts, or sausages. Back in the day, or in the time of the first Oktoberfests, sausages were so vitally important because they allowed butchers to make use of the whole pig; the meat, livers, blood, brains, all that good stuff. They were also a way to preserve the meat and have pork throughout the winter. Just as the fall was the time to harvest crops, it was also time to slaughter pigs and the butchers got to work making sausages, and thus, clearly a time to celebrate. Yay, pork!
If you thought there was only one kind of wurst, well, you’d be mistaken. Below are just a few of the more common pork wursts...
1. Bratwurst
The most well known of the wursts. Perhaps the best of the wurst? (Pun intended). Bratwurst is a sausage made from finely minced pork and beef. It’s usually grilled and served with sweet German mustard and a piece of bread or hard roll. Stryker Farm offers a tasty Beer Brat made with local Weyerbacher beer. Check out our recipe for grilled brats and fresh cucumber salad.
The most well known of the wursts. Perhaps the best of the wurst? (Pun intended). Bratwurst is a sausage made from finely minced pork and beef. It’s usually grilled and served with sweet German mustard and a piece of bread or hard roll. Stryker Farm offers a tasty Beer Brat made with local Weyerbacher beer. Check out our recipe for grilled brats and fresh cucumber salad.
2. Frankfurter or Bockwurst
What we generally call a “hot dog” originated in Frankfurt, Germany and is made from pork and flavored with salt, pepper and paprika. It is traditionally boiled and eaten with Bock beer and mustard. Our Stryker franks are 100% pork. You can find a recipe for homemade franks and beans, here.
What we generally call a “hot dog” originated in Frankfurt, Germany and is made from pork and flavored with salt, pepper and paprika. It is traditionally boiled and eaten with Bock beer and mustard. Our Stryker franks are 100% pork. You can find a recipe for homemade franks and beans, here.
3. Landjäger
Landjägers are small dried sausages made from pork, beef, lard, and sugar and spices. It is air dried and resembles a mini salami or jerky stick.
Landjägers are small dried sausages made from pork, beef, lard, and sugar and spices. It is air dried and resembles a mini salami or jerky stick.
www.nueskes.com
4. Leberwurst
Leberwurst, or Liverwurst, is usually made from pork with some pork liver. Unlike most wursts liverwurst is spreadable and usually served over rye bread with mustard and raw onions.
Leberwurst, or Liverwurst, is usually made from pork with some pork liver. Unlike most wursts liverwurst is spreadable and usually served over rye bread with mustard and raw onions.
www.schallerweber.com
5. Weisswurst
Weisswurst (white sausage) is from Southern Germany made with bacon, veal and flavored with parsley, onion, lemon, and cardamom. This sausage is boiled and eaten without the skin but with sweet mustard, beer and soft pretzels.
Weisswurst (white sausage) is from Southern Germany made with bacon, veal and flavored with parsley, onion, lemon, and cardamom. This sausage is boiled and eaten without the skin but with sweet mustard, beer and soft pretzels.
www.wikipedia.com
6. Blutwurst
Blutwurst, or blood sausage, is made with congealed pig blood and also contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold, on bread.
Blutwurst, or blood sausage, is made with congealed pig blood and also contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold, on bread.
www.wurstsorten.com
Now you can step into any Oktoberfest tent this fall with your newly learned wurst knowledge and eat like a pro. Prost!
Posted by: Jackie Botto
Posted by: Jackie Botto
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