Food options were provided by the Four Winds catering staff with one exception. Chef Martin Old World Butcher Shop Sausage was my first surprise of the afternoon. A native of Graz, Austria, Martin Wallner was decked out in lederhosen and an alpine hat. He proudly spoke of his heritage and sausage business. Three types of sausage were available to sample:
Weisswurst is made from pork and veal with parsley. It is the official sausage of Munich’s Oktoberfest but is eaten year-round throughout Bavaria.
Original bratwurst consists of pork and veal. In German, “brat” means emulsified meat and “wurst” means sausage.
Smoked Texas garlic sauce is produced using coarse ground pork shoulder and then is lightly smoked. It is seasoned with garlic, rosemary and thyme.
The Texas garlic sausage was reminiscent of my father’s homemade sausage and was, obviously, my favorite. It paired well with theGewürztraminer from Free Run Cellars.