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Oktoberfest Feasting: The Meats of Oktoberfest

The world’s largest beer festival is right around the corner! A time for lovers of beer music, feasting and celebration, the festivities have travelled across the globe, with variations of the festival occurring right in our very own backyard! While the very utterance of the name calls to mind images of beer-drinking, music-loving and game-playing jovial Germans, the festival in itself is largely defines by its foods, and more specifically, its meats! From roast chicken to traditional German pork sausages, here’s a guide to the Meats of Oktoberfest!

Bratwurst

A German favourite, Bratwurst is one of the most popular Oktoberfest treats. The term Bratwurst comes from the German brät- which translates to finely chopped meat, and wurst which is the German word for sausage. Most commonly made with pork, Oktoberfest Bratwurst is traditionally served on a bun with traditional fixings, consisting of sauerkraut, grilled onions, mustard, pickles, beer sauce and more!

Bauernwurst

Literally translating to “Farmer’s Sausage” in English, Bauernwurst is a popular German sausage consisting of smoked and ground beef or pork, sometimes containing garlic, onion, and other spices. Paired with brown mustard and sauerkraut, Bauernwurst is best consumed on a plate rather than between buns.

Knockwurst

A short, plump sausage that is made traditionally with beef, the Knockwurst is known for its unique appearance, which immediately sets it apart from other sausages. Prepared with lots of seasoning and aged for up to 5 days, Knockwurst is often served with Pastrami, Swiss cheese, and mustard on rye bread.

Roast Chicken

A traditional Oktoberfest feast would see whole chickens split and spit-roasted upon an open flame until golden-brown and crisp on the outside, with a tender, juicy inside that packs the punch in terms of flavour. Served in halves, roast chicken is the perfect accompaniment to beer

Schnitzel

The German word Schnitzel refers to a variety of cutlets of meat, which vary from region to region. Identified by its appearance and shape, the thin, tenderized cutlets, typically consisting of pork or veal are breaded and fried until golden and crispy. The traditional dish comes in a variety of incarnations, such as the Weiner Schnitzel, also known as a Viennese Schnitzel, which is often paired with potatoes, the Münchner Schnitzel, or the Munich Schnitzel, which is prepared in mustard or horseradish, and more.

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