These fine wursts came from Rolf’s Pork Store in Albany and were served up during our Oktoberfest/Welcome Home from Afghanistan, Alex Celebration.
Personally, I think it works very well to heat them gently like this and then finish them on the grill — that way you can avoid overdoing it when browning them. What you don’t want is for them to split and lose all their wursty wonderfulness, so an easy hand is a big plus. Ein prosit!
6 thoughts on “A Turn for the Wurst”
Next time you’re in Schenectady, try out the beerwursts from Greulich’s on Carmen Road. Yup.
Will do. We need to support places like that — otherwise we’ll be stuck with the supermarket “butchers.”
I’ve never seen white wurst. Now I’m curious what it tastes like.
Sausages like that, such as bockwurst and weisswurst, are distincly different than their darker, more heavily spiced cousins. They have a more delicate flavor that would remind you of a Hoffman’s Snappy Griller, the well known white hot dog of Syracuse:
It will be hard to enjoy my salad at lunch after all this sausage talk.
Glad you son is back home safe. I’m sure it was the best Oktoberfest ever.
Thanks! We don’t need a reason to have a party, but that was the best reason ever.