Our Oktoberfest Sausage Primer

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Sausages on the grill at last year’s Oktoberfest.


Limited-run Oktoberfest brews are suddenly as ubiquitous as Pumpkin Spice, so we’re taking this sign as a queue to eat sausage, drink beer and track down some pierogis. We’ll have all this and more next week at the Brooklyn Brewery at our Oktoberfest event featuring dishes from chef Emily Peterson of the Astor Center and Casey Barber, author of Pierogi Love: New Takes on an Old-World Comfort Food. Tickets, available here, run $45 and include a full family-style meal and select beer from the brewery.

We caught up with chef Emily Peterson — who also contributes regularly to Edible Long Island — to talk about some of the sausages she’ll be serving. “Sausages are fatty and filling, which is great for when the weather starts to get cold and also to give you something in your stomach to keep up with the beer drinking,” she says.

Historically, many sausage recipes were developed to use all parts of the animal after the slaughter, and butchers’ individual recipes helped them make their names. Here’s a sneak peek of the sausages she plans to serve:

  • Weisswurst: “Smooth and creamy,” she says. Literally meaning white sausage, these links are made from veal and traditionally served only through midday because of their perishability.
  • Bratwurst: The classic Oktoberfest sausage, bratwursts are “coarsely ground, with lots of sage and thyme.”
  • Bockwurst: Another veal sausage, the meat in a bockwurst is finely ground. Peterson’s version is flavored with chives.
  • Baurenwurst: This one is a mixture of pork and beef flavored with onion, garlic and marjoram.

Come try all these and more with us next week! For the vegetable-inclined, Peterson and Barber will be serving a wide variety of salads and, of course, an apple strudel. View the full menu here.

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