PREPARE FOR THE WURST
By Chris LaMorte. CHRIS LAMORTE IS THE METROMIX DINING PRODUCER CHICAGO TRIBUNE
SEPTEMBER 6, 2006
erman-American Fest kicks off Oktoberfest season this Friday (check metromix.com for details) but you G don't even know a bockwurst from a brat. We hear you: One source we consulted estimated that there are more than 1,500 types of German sausage. To help you get ready for Oktoberfest, here's a rundown of popular sausages and spots to scarf them.
SAUSAGE: Bratwurst
WHAT IS IT, ANYHOW?: Generally mild, white sausage and usually a blend of veal and pork, but we've seen everything from turkey to andouille brats.
WHAT IT BRINGS TO THE PARTY: Are you kidding? This is the party! Oktoberfest without a brat is like a brat without a beer!
WHERE TO EAT IT: Go for a little Old World atmosphere at Mirabell (3454 W. Addison St. 773-463-1962) with an all-veal version, pan-fried and served with German mustard and horseradish ($15.95 with sides).
SAUSAGE: Thuringer
WHAT IS IT, ANYHOW?: Similar to a brat (pork or pork blend), but it might be sold fresh or smoked for a slightly more intense flavor.
WHAT IT BRINGS TO THE PARTY: German pride. Thuringer sausages are named after a region in Germany, which upholds recipe traditions there.
WHERE TO EAT IT: At Chicago Brauhaus (4732 N. Lincoln Ave. 773-784-4444), you can have a pork-and-veal version ($6.95 for lunch; $7.50 dinner), served fried with red cabbage, sauerkraut and German fries.
SAUSAGE: Braunschweiger
WHAT IS IT, ANYHOW?: You may know it simply as liver sausage, but braunschweiger is a smoky spread made from pork liver.
WHAT IT BRINGS TO THE PARTY: Spreadabililty. This smoky, finely ground smear is the poor man's pate.
WHERE TO EAT IT: It's hard to find a good braunschweiger sandwich these days, but Laschet's Inn (2119 W. Irving Park Rd. 773-478-7915) serves a nice liver sausage for $5.95, with cole slaw and a pickle.
Explore your subscription SAUSAGE: Mettwurst LEARN MORE › See all it has to offer WHAT IS IT, ANYHOW?: Sometimes called teewurst or smearwurst, this ready-to-eat spreadable pork product's popular on crackers or bread.
WHAT IT BRINGS TO THE PARTY: Instant gratification. Like braunschwieger, this soft and lightly smoked paste comes ready to eat.
WHERE TO EAT IT: Bill Begale, owner of Paulina Market (773-248-6272), tells us a German native recently came into the store and was so excited to find hickory-smoked mettwurst ($5) that he ate it right at the bus stop.
SAUSAGE: Bockwurst
WHAT IS IT, ANYHOW?: A thinner, pale sausage that contains lots of veal, some pork and telltale green flecks of chives and parsley.
WHAT IT BRINGS TO THE PARTY: This unsmoked, smaller link is sometimes served as a breakfast sausage, and it goes great with sweet mustard.
WHERE TO EAT IT: Hard to find at restaurants, you can always find it at Paulina Market, which also sells a ton of these luscious links.
SAUSAGE: Knackwurst
WHAT IS IT, ANYHOW?: These stubby plumpers are a hodgepodge of meat, usually beef and/or pork--but you'll know 'em by their garlicky punch.
WHAT IT BRINGS TO THE PARTY: Perfect for frying: When they crack open, you know they're done.
WHERE TO EAT IT: Head to Resi's Bierstube (2034 W. Irving Park Rd. 773-472-1749), $11.50 for the knackwurst entree ($6.95), two sausages served with potato salad, sauerkraut and rye bread.
SAUSAGE: Leberkase
WHAT IS IT, ANYHOW?: Think sausage without the casing. It's a finely ground loaf of veal, pork and beef that's molded instead of stuffed.
WHAT IT BRINGS TO THE PARTY: It may look like plain-old Spam, but this sliced sausage loaf has quite elegant flavor.
WHERE TO EAT IT: Just-opened Wrigleyville beer hall Uberstein (3478 N. Clark St. 773-883-0300) serves a delish leberkase on marble rye with sauerkraut, red cabbage and dark mustard.
SAUSAGE: Blutwurst
WHAT IS IT, ANYHOW?: Pig's blood and back fat (or bacon) stuffed in casing. Yum! Explore your subscription LEARN MORE › See all it has to offer WHAT IT BRINGS TO THE PARTY: Blood sausage brings on a bit of a "Fear Factor" moment for most Americans. Germans love it.
WHERE TO EAT IT: Resi's serves it boiled and paired with a spreadable beef liver sausage, rye bread and butter ($11.95).
SAUSAGE: Schlachtwurst
WHAT IS IT, ANYHOW?: This pork sausage traditionally consists of a lot of odds and ends--blood, fat and neck meat might be found in one.
WHAT IT BRINGS TO THE PARTY: Coarsely ground schlactwurst was traditionally made to celebrate the seasonal slaughter.
WHERE TO EAT IT: Buy it by the pound ($9.29) at Hans' Delicatessen Meyer (4750 N. Lincoln Ave 773-561-3377).
SAUSAGE: Weisswurst
WHAT IS IT, ANYHOW?: Weisswurst can be any white sausage (weiss means white in German), but around these parts, it most likely means a finely chopped, mild-tasting, all-veal brat.
WHAT IT BRINGS TO THE PARTY: The finely ground veal brings a bit of refinement to your average brat.
WHERE TO EAT IT: Glunz Bavarian Haus (4128 N. Lincoln Ave. 773-472-4287) offers two links, as well as a hot pretzel ($10.95).
SAUSAGE: Landjager
WHAT IS IT, ANYHOW?: The ready-to-eat German answer to salami, made with beef, bacon and brandy.
WHAT IT BRINGS TO THE PARTY: Instead of shootin' some Jager, chew some 'jager with this portable snack stick.
WHERE TO EAT IT: Try it with sweet mustard. Get them at German-American Fest (4700 N. Lincoln Ave. 630-653- 3018).
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