Taste of Texas: Bonus for Bratwurst
Texas Wine Collective – Carl’s Corner Sep, 2024
Taste of Texas: Bonus for Bratwurst
A pairing event is scheduled in the Texas Wine Collective Event Center on Sunday, 29-September-2024, with sessions at 12:30 and 2:30 pm. As the calendar approaches time for Oktoberfest and Wurstfest events across Texas, the U.S., Germany, and other parts of the world, it seemed like a good time to celebrate the classic bratwurst sausages featured as these festivals. Attendees will be able to compare different flavors of German-style bratwurst sausages paired with 6 wines from the TWC winery partners: Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.
Discussions with TWC operations manager Amber Saidler and Chef Marshal of the TWC Fork and Cork Fork Food have led to the selection of Brats to be served along with several side dishes. These bratwurst sausages were sourced from Opa’s Smoked Meats in Fredericksburg, TX (410 S Washington Street, 800-543-6750).
Reservations and prepayment are required. Please join us and check the website to make your reservations: www.texaswinecollective.com.
Proposed Brats and wine selections include the following. Sides may include
German mustard, soft pretzels, red cabbage, spaetzle pasta, or German potato salad.
Opa’s Chicken Brat with Poblano Chile and Monterey Jack Cheese
McPherson Viognier 2021
Lost Oak Roussanne Reserve
Opa’s Country Blend Brat - beef and pork, with distinctive herbs and spices
smoked to perfection
Brennan
Lost Oak Red Blend
Opa’s Hatch Green Chile Smoked Brat – slow-cooked beef and pork,
seasoned with smoked Hatch chiles and spices for an enjoyable kick
Wanderer Red Blend
Brennan
When living in or visiting the Texas Hill Country, fall festivals like Oktoberfest and Wurstfest come to mind. Featured at these festivals are German-style “oompa” and polka music, lots of beer and wine, and delicious foods like bratwurst sausages. Sometimes nothing hits the spot like a grilled bratwurst, whether a free sample at HEB or Costco, or on a bun with spicy mustard at a cookout or your favorite dive bar. There’s just something special about that blend of meat and fat used for a German bratwurst.
What exactly is a bratwurst? The "brat" part of the name comes from an Old High German word meaning "meat without waste," while the "wurst" part means "sausage." One will find lots of sausages in Germany, neighboring countries, and across the U.S., especially in the Midwest and in parts of Texas that have a German heritage. All bratwursts are sausages, but not all sausages are bratwursts. As the name suggests, bratwursts originated from the judicious use of leftover butcher scraps made into sausages – in essence, brats were born out of necessity, frugality, and have been perfected over centuries of tradition.
Basically, bratwurst is sourced from pork, beef, or poultry meats left after choicer portions are separated. These so-called scrap meats are then ground to a rougher texture, seasoned, and pushed inside a casing. There are many types of sausages, some finely ground to create a more consistent mouthfeel (like hotdog wieners, bologna, etc.) but the coarse grind in bratwurst provides a more textural bite. Today, most commercial bratwursts are produced using cuts from good quality poultry, pork, and beef.
Most folks think of beer when it comes to Germany and bratwurst, and for good reason. However, there are areas in the country, for example around Würzburg, where wine is a major part of festivals and the everyday serving of bratwurst in restaurants and at home meals. Würzburg is located in the center of Germany, the Bavarian region, along the Main River where quality grapes are grown on gently rolling hillsides. Riesling is the primary grape along with Silvaner, Müller-Thurgau, Wiessburgunder (Pinot Gris), Bacchus, and Mariensteiner, a cross variety of Riesling and Silvaner created here in 1971. Several red varieties are also grown, including Pinot Noir (Spatburgunder), Dornfelder and Blauer Portugieser. Most of these wines are produced in dry or semi-dry styles and provide excellent accompaniment to German cuisine, especially brats like the Würzburger bratwurst made primarily from pork but may also contain beef or veal. Typically, white wine and some citrus juice or zest are included in the recipe giving a light, almost aromatically fruity taste within the sausage. Naturally, this helps the local sausage pair well with the local wines.
There are many types of bratwurst available, and we will share three of them with you today. The first on the menu is a chicken brat that has been flavored with herbs, spices, and other ingredients. Two flavorful, richer white wines were selected to pair with this delicious, lighter-styled Chicken Brat with Poblano Chile and Monterey Jack Cheese.
McPherson Viognier 2021
Lost Oak Roussanne Reserve
Poultry brats sourced from chicken and turkey typically have a tan or golden color and a lighter flavor profile enhanced by a select combination of spices and herbs – salt, sugar, white pepper, nutmeg, coriander, celery seed, marjoram, and ginger. A wiesswurst, or white brat, is traditionally produced from veal (sometimes combined with bacon or poultry meat) and spiced with salt, sugar, mustard, white pepper, cardamom, ginger, nutmeg, and mace.
If you notice an earthy taste in a brat, not too far removed from oregano, it is because many bratwurst variations take advantage of marjoram, an herb with similar flavor characteristics to oregano. Marjoram, also known as sweet marjoram, is an aromatic herb in the mint family. It is native to the Mediterranean region and has been used in cooking for centuries. While similar to oregano, it has a milder flavor and is part of the famous French herbs de Provence mixture. Marjoram is widely used in traditional Italian cooking, including pizzas, and German bratwursts to offer a milder, smoother taste with earthy, woodsy, warm, and fresh notes. (buy marjarom spice jars for each table)
Centuries ago, bratwursts were a means of survival for many German people. During harsh winter months, not even the smallest scraps of meat could be wasted, so they were gathered, chopped, blended, encased, and preserved into bratwurst sausages. The same process continues in Germany today and has become a delicacy consumed throughout Germany and around the world.
Bratwurst has origins with the Celtics, but the Franconians (in Bavaria) developed it further, dating back to the 1300s in this region that would eventually become Eastern Germany. Bratwurst was traditionally consumed for breakfast since farmers would make the sausages in the morning and eat them by noon, as they would otherwise spoil. Only later were techniques developed and ingredients incorporated to help preserve the sausages for longer storage and shelf-life.
The next bratwurst on the menu illustrates both the original concept and development of these sausages. Containing pork and beef the combination or mixed brat has a rough texture and plenty of flavor. So, two red wines with ample body and structure, that yet retained plenty of fruit character, were selected to pair with the Country Blend Brat.
Wanderer Red Blend
Brennan
Related to the rich German heritage in the Texas Hill Country, there are two exciting festivals. Wurstfest in New Braunfels and the Fredericksburg Oktoberfest. Wurstfest is one of the oldest German festivals in the United States. In 1961 a group of German Texans came together to establish a festival to honor and revel in their rich heritage. Wurstfest is held over 10 days at the specially designed Wurstfest Grounds and is considered one of the most authentic German festivals outside of Germany.
Nestled in the charming Hill Country of Texas, Fredericksburg Oktoberfest stands tall as one of the state's most coveted autumn festivals. Celebrated annually in October for over four decades, it draws visitors from far and wide. Both in New Braunfels and Fredericksburg attendees enjoy a wide variety of German cuisine, including bratwurst sausages, schnitzels, potato pancakes, strudels, and pretzels. German and German-styled beers are featured, along with a range of wines, especially Texas wines. The festivals also offer a lot of musical entertainment, including polka bands, accordian players, and Western and rock music, plus various contests and plenty of folks dressed in German-inspired costumes.
The tradition of quality meat production from Germany dates far back in history to the Hamburg area that developed as an independent trading city in the 12th century. In the 15th-16th centuries Hamburgh beef sausages and other cuts of meat became widespread throughout Europe as trading ships from the port of Hamburg traveled far and wide. Germany is located centrally in Europe and was crossed by many trade routes which allowed the spread of German cuisine and traditions while at the same time providing the opportunity to incorporate cuisine and traditions from other regions and nations.
Political unrest in the mid-1800s shook the German Confederation spurring significant immigration to the United States. [Remember, Fredericksburg was founded by German immigrants in 1846.] With those immigrants, many of whom settled in the Texas Hill Country, came German food, beer gardens, farmers, and professional butchers offering a wide range of meat preparations, including the famous bratwursts.
Keeping the focus on Fredericksburg, let’s talk about Opa’s Smoked Meats, the source of today’s bratwursts. In 1947, one hundred years after the founding of Fredericksburb, the Opa’s story began as a local butcher, meat locker, and smokehouse. Today, the family continues Opa’s brand of smoked sausages and smoked meats using authentic German recipes, preserving old-world German heritage.
Select cuts of beef, pork, and poultry go into plump, savory smoked sausages, seasoned with blends of Old World herbs and spices. Over 2.5 million pounds a year of slow-smoked sausage, along with hand-trimmed beef and pork tenderloins are produced. Farm-fresh turkeys and chickens are also available. The Meat Shop and Deli Market provides an attractive and pleasant place to view, sample, and purchase Opa’s products, including meats, cheeses, freshly prepared sandwiches, condiments, beverages, and many other specialty products.
Although Opa’s is old-fashioned when it comes to product quality and customer service, the kitchens and deli market are new and top-of-the line. The processing and packing facilities are fully USDA-inspected. Opa’s continues to grow and improve while maintaining their commitment to quality, flavor, and customer satisfaction here in Fredericksburg for over 65 years.
Brennan
Lost Oak Red Blend
Other Top Sausages in Texas
Czech sausages, also known as Klobase or Klobasa, are related to both Polish Kielbasa and German Wurst. They are rich type of sausage containing ample amounts of garlic, coriander, paprika, and sometimes fennel and anise, brought to Texas by Czech settlers in the mid-to-late 1800s. However, the most popular sausages in Texas are German-style patterned after traditional bratwursts. They are simpler to prepare, cook, and serve thus providing Texans with a delicious option at most BBQ joints. Some of the favorites across Texas are noted below.
Southside Market & Barbeque, Elgin, Austin-Arbor Walk, Bastrop, and Hutto. Southside started serving authentic sausages from the back of a wagon in 1882. Their top sausages include Original Beef Rope Sausage, Sausage Slammers, Jalapeno Cheddar Smoked Sausage, 1882 Beef Smoked Sausage, and Garlic Smoked Sausage.
Banger’s Sausage House & Beer Garden, Austin, opened in 2012 and serves various handmade sausages, especially their famous Banger’s Bratwurst.
Kuby’s Sausage House, Dallas. Freidrich Kuby opened a meat shop in 1961 and introduced German-style sausages. They are known for their meat market, restaurants, bakery, grocery stores, catering, and wild game processing.
Slovacek’s, West, TX, was founded in 1957 offering a taste of Czech and German-style sausages, highlighted by the Hickory Smoked Garlic Green Onion Sausage.
Readfield Meats and Deli, Bryan, was founded in 1960 and this family-run shop offers smoked sausages, dried smoked jerkies, and marinated fajitas.
Chappell Hill Sausage Co, Chappell Hill, was founded in 1968 and this family-owned company has focused on producing great sausages, especially their Country Sausage.
Smitty’s Market, Lockhart, was operated for over 50 years as the Kreuz Market. Since 1999 Smitty’s has continued the tradition of great German-style sausages in Central Texas. The Jalapeno Sausage is a specialty. while BBQ brisket, sides, beverages, and other meat items are also available.
The many varieties hinge on the meat and seasonings. Pork, veal, beef, lamb, turkey, or some combination thereof, with flavorings like garlic, coriander, curry powder, and sage, are all fair game for a brat.
It has been reported that 42 named German bratwursts have been registered. Many of these have come to the U.S., especially to regions like Texas with Germanic heritage. To illustrate the range, here are some major types of German Bratwursts.
Classic bratwurst has coarse ground meat with added fat to create a juicy, delicious sausage. A wide range of herbs and spices are used, including celery seed, lemon, leeks, and marjarom, and it is all contained in a natural or manufactured casing.
Kulmbacher bratwurst uses lots of veal with some pork made into a longer, thinner shape almost like breakfast sausage links in the U.S. The city of origin is only 40 miles from the Czech Republic border. The spice profile includes salt, white pepper, nutmeg, and lemon zest for almost a holiday seasonal taste.
Würzburger bratwurst - Würzburg is located in the center of Germany, the Bavarian region, along the Main River where quality grapes are grown on gently rolling hillsides. The brat is made primarily from pork but may also contain beef or veal. Typically, white wine and citrus juice or zest are included in the recipe to give a light, almost aromatically fruity taste helping the local sausage pair well with the local wines.
Bierwurst is a spicier smoked sausage using beef and pork with seasonings of paprika, mustard seeds, salt, and black peppercorns. The meat is cured, smoked, cured again, then blanched to give extended shelf-life.
Nürnberger rostbratwurst comes from Nuremburg in the Bavarian region and represents a style of sausage that uses ground pork, seasoned with marjarom, and grilled over beechwood. The phrase “rost” in the name means the sausage was cooked directly over a fire.
Coburger bratwurst from Coburg uses a combination of beef and pork with seasoning based on salt, pepper, lemon zest, and nutmeg – similar to the Kulmbacher bratwurst. An egg wash is used to keep the sausage together rather using a casing. This is one of the oldest documented bratwursts in Germany dating back to at least the late 1400s. It is traditionally gently roasted over a pinecone fire.
Thüringer rostbratwurst originated in the Bavarian region where Martin Luther launched the Protestant Revolution. This long, thin sausage, often spiced with marjarom and caraway, is traditionally roasted over a charcoal fire. Because of its long history the Thüringer rostbratwurst received the European Union's Protected Geographical Indication (PGI) status which defines the meat and spice blend and place of production.
Fränkische bratwurst dates back to the early 1300s and is a thicker, coarser pork sausage seasoned with marjarom. It is traditionally served with potato salad, sauerkraut, but no mustard, accompanied by local wine or beer.
Rote wurst is made with ground pork and ground bacon to give a relatively high fat content. Cuts in the casing are usually made before cooking to prevent building pressure and exploding when bitten into. The Swabian region of origin was historically called Alemanni from which several European countries derive their name for Germany (i.e., Alemania – Spain, Alemanha – Portugal).
Today, the bratwurst is a popular food for people around the world. With many varieties and sizes developed over the centuries, it has been embraced throughout Europe, the U.S, (especially in states with German or middle European heritage, like Wisconsin, Michigan, and Texas), and several other countries. A delicious and ingenious creation, bratwurst is often done best by those who first created it. When you’re feeling like eating a hearty bratwurst, stop into a traditional German restaurant, market, or BBQ place that specializes in great sausages.
Support Texas grape growers and winemakers by seeking out your favorite Whites, Reds, and Rosés and enjoy a Taste of Texas with smoked and grilled bratwurst sausages, soft pretzels, BBQ and smoked meats, rich cheeses, traditional German cuisine, and sweet desserts like strudel, Linzer cookies, and black forest chocolate torte.
Drink and Eat Well My Friends.
Learn more from these references:
(1) https://en.wikipedia.org/wiki/Oktoberfest /
(2) 10 Regional Varieties Of German Bratwurst, Explained, by Greyson Ferguson, 8-May-2023,
https://www.tastingtable.com/1277974/regional=varieties-german-bratwurst-explained/
(3) A Brief History of the Bratwurst, by Chris Winberg, 24-Nov-2016, Bavarian Inn Restaurant
https://www.bavarianinn.com/a-brief-history-of-the-bratwurst
(4) https://texasaz.com/7-best-iconic-sausages-in-texas-taste-of-texas-tradition/
(5) bavariatrachten.com/blogs/blog/oktoberfest-in-texas
(6) A Guide to German and Eastern European Sausages, by Janet Rausa Fuller, 15-Sep-2016,
https://www.epicurious.com/ingredients/guide-to-german-and-eastern-european-sausages-bratwurst-
kielbasa-article
(7) The Best "Wurst" Assortment, by Julian Charles, 13-Jun-2024, https://the taste of Germany.com/
blog/the-best-wurst-assortment/#:~:text=The%20Best%20%22Wurst%22%20