PHILADELPHIA MIGHT be the best beer-drinking city in America, but we’re the wurst-eating city, too.
Grilled bratwurst, paprika-spiced bockwurst, smoky knackwurst, mustard-covered weisswurst and jerkylike landjäger – along with liters of German lager, these are the staples of Oktoberfest.
Or, as Doug Hager, co-owner of South Street’s Brauhaus Schmitz declares, “Throw away your knife and fork . . . Wurst may not be very refined, but it is manly.”
The other day I sat down with Hager and his executive chef, Jeremy Nolen, ...Continue Reading →