Linked In: A Sausage Vocab Lesson Courtesy of Bronwyn's Tim Wiechmann
Photo by David Arky
Styling by Ed Gabriels/Halley Resources
As the product of German parents, T. W. Food chef Tim Wiechmann knows a thing (or five) about wursts. And although the fare at his quaint Huron Village restaurant skews French, heâ€™ll be putting his heritage front and center later this fall with the opening of Bronwyn, a German/Austrian/northern Italian eatery in Somervilleâ€”which makes him the perfect candidate to school us on all things sausage. Hereâ€™s an inside look at the links heâ€™ll be crafting by hand at his new restaurant.
1. FrĂ¤nkische Bratwurst
The Background:Â This is one of the flag-ship bratwursts of Bavaria, the German state thatâ€™s at the heart of Oktoberfest.
Wiechmann Says:Â â€śItâ€™s a smaller size, and you eat a bunch of them. That sausage always has milk, marjoram, beef, and pork.â€ť
The Background:Â The large amount of veal in this classic southern Bavarian sausage is responsible for its white (or Weiss) appearance.
Wiechmann Says:Â â€śItâ€™s super tender and delicious because of the veal.â€ť
The Background:Â A fat sausage, Bierwurst gets its name from its ideal beverage pairingâ€”copious amounts of beer, of course.
Wiechmann Says: â€śWhat makes it special is that it has egg and bread in it. Itâ€™s similar to a French boudin.â€ť
The Background:Â This variety originated in the German state of Thuringia.
Wiechmann Says: â€śItâ€™s a veal, beef, and pork sausage thatâ€™s usually grilled and eaten with sauerkraut and a roll.â€ť
The Background:Â Another Bavarian sausage, Blutwurst literally translates to â€śblood sausage,â€ť and can be served hot or cold and sliced.
Wiechmann Says:Â â€śItâ€™s more of a historical thing, that you are serving the whole pig, and blood is a large part of the pig.â€ť
Source URL: http://www.bostonmagazine.com/2012/09/sausage-vocab-lesson/