from “Our Man in Deutschland”
With Australians consuming over 1.1 billion snags annually, it’s time to give my mustards worth on the delicious hot topic.
Though there are many variations from all over the world, the Germans have perfected the sausage like no other. They believe any occasion can be made better with beer and sausages, and they are not wrong.
Melbourne’s Annual SausageFeast is just around the corner, hosted by Hophaus on Sunday 10th of June, and if you don’t know your frankfurts from your kransky you might end up looking the WURST (pun intended)!
A basic guide to the german snags
Bockwurst originated in Frankfurt, is made from veal with some pork or other meats and flavoured with salt, pepper and paprika. It is boiled and eaten with Bock beer and mustard. It looks like a curved hot dog.
The word “kransky” is derived from the Slovenian words “kranjska klobasa,” which is the name for a pork sausage from Kranjska, a former province in the Austro-Hungarian Empire. A kransky is a sausage made with pork, beef, bacon and garlic. Other ingredients are not permitted.
Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce. Thüringer Rostbratwurst spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausages are large and usually grilled.
It comes from Lower Saxony and is made of pork, pork belly and pig or cattle brain. It is often stewed and served with kale. It is about the size and colour of Knackwurst. Nowadays, Bregenwurst does not contain brain as an ingredient.
Blutwurst, or blood sausage, is made with congealed pig or cow blood and contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold on bread.
Short and stubby Knackwurst, or Knockwurst, sausages are often all-beef and flavored with garlic. They are sometimes smoked and then served traditionally with sauerkraut and potato salad.
Head chef Reid Hingston and his team at Hophaus are firing up the grill, with an enormous amount of sausage and rotisserie meats. With Venue Manager Ryan McKelvie and his team keeping everyone refreshed with some classic german biers, this event is not to be missed.
There is only one place to celebrate the most iconic duo in history, sausage and bier. That place would be Hophaus.