Getting the best of the wurst
SAUSAGES take centre stage as soon as people start talking Oktoberfest, which they are now doing in preparation for Hong Kong's rival beer festivals.
And weisswurst seems to be the most popular word in sausage-speak. Served with sweet mustard, it is a light sausage made with 60 per cent veal, 40 per cent pork, pork fat, onion, parsley, leeks and spices.
In Munich, the home of the Oktoberfest, weisswurst is eaten at around 11am with laugen rolls or pretzels. The idea, says the Holiday Inn Golden Mile's executive chef, Alfred Brugner, is to 'have something in your stomach when you drink your beer'. Nowadays, weisswurst's popularity with tourists in Bavaria means it is served throughout the day.
The weisswurst is the star attraction at the Holiday Inn Golden Mile from October 5-7, along with the usual beer-swilling festivities.
The other Oktoberfest, at the Omni Hong Kong Hotel from September 28 to October 15, also gives top billing to wurst favourites.