Karl Ehmer knows the bratwurst from the weisswurst (2024)

View full sizeExpress-Times Photo | KURT BRESSWEINLeo Osanitsch, of Karl Ehmer, offers up a bratwurst platter this afternoon at Musikfest.

The time has come for a public-service announcement on behalf of Karl Ehmer, one of Musikfest's oldest vendors, where the workers can grow hoarse explaining the differences between their offerings.

Straight from owner Leo Osanitsch, here is what's what at the stand celebrating its 25th year the 10-day music, beer and food festival in Bethlehem:

• Bratwurst is a German, mostly pork sausage.
• Krainerwurst is beef and pork, a cured and smoked version of the brat with a mild amount of garlic.
• Knockwurst is a large, beef and pork, meaty, juicy hot dog.
• Weisswurst is a distinctive, mostly veal sausage native to Munich.
• And the long Vienna hot dog is ... a hot dog, made of beef and pork.

Of the lot, the weisswurst has perhaps the best story. In Munich, it is traditionally never eaten after 11 a.m. and is generally enjoyed with a boch beer. The reason (for the early meat consumption and the morning beer is self-explanatory depending on your disposition) is the butchers of Munich, or Metzgers, make them fresh and they're designed to be eaten fresh.

"Of course, we no longer live in the Dark Ages," Osanitsch said. "It's OK to eat them after 12."

Karl Ehmer's sausages arrive at Musikfest fully cooked and are kept in a stock pot at 165 degrees until they hit the grill, which imparts a crispness to the natural casing. The toppings are imported weinsauerkraut, spicy mustard and curry ketchup.

Pair a platter with a Musikfest beer (or in my case this afternoon, a co*ke Zero) and take in the polka music, and it's a European vacation without traffic circles and incomprehensible signage.

"We're kind of honored that we're a staple for Festplatz with its German, Austrian and Polish heritage," Osanitsch said.