- 9 Ways to Use Melon
- 7 Best-Ever Healthy Summer Salads
- 12 Salads to Make with Roast Chicken
- Emeril Lagasse’s Bacony Sauteed Radishes
- 10 Ways to Use Radishes
- 5 Chile Dishes You Should Definitely Be Eating
- 10 Ways to Use Spaghetti Squash
- Andrew Zimmern's Key Lime Pie
- 5 Ways to Make Your Own Pesto
- Turn Your Avocado Toast into Dinner
© Jennifer Salerno
Kurt Gutenbrunner ringing the bell at the Standard Beer Garden.
Wearing lederhosen in honor of Oktoberfest and a jean jacket personally given to him by the fashion designer Helmut Lang, Kurt Gutenbrunner (The Upholstery Store, Café Sabarsky, Blaue Gans and Michelin-starred Wallsé) handed out huge rock-salt-encrusted pretzels baked by Amy's Bread to trendy New Yorkers and taught me the proper way to eat a weisswurst (peel off the skin, dip in sweet mustard and devour with or without utensils).
Gutenbrunner rang a bell behind the beer garden's sausage bar throughout the night ("In Germany we ring the bell to call people to eat," he said). But he was upstaged by a German street-cart favorite called curry wurst: a juicy grilled bratwurst topped with ketchup and curry powder and served in a bun on a bed of sauerkraut.
Hotelier André Balazs gave Gutenbrunner carte blanche to select the garden's Schaller & Weber sausages and German beers (the chef's favorite is the Bitburger Pils, which he describes as "a golden beer that tastes like Champagne, a slight bit of lemon and a touch of banana"). Balazs even named a sausage on the menu after the chef: the Cheddar "Kurt"wurst–a bratwurst oozing with the creamy cheese.
"I've never met anyone with a bigger vision than André, or anyone who cares so much about making the beer garden experience here as authentic as possible," said Gutenbrunner before leading patrons in a chant of a Bavarian drinking song that loosely translates to "One More Beer."
Here are 7 more amazing sausage recipes from the F&W archives, perfect for any Oktoberfest celebration.