German heritage remains strong in the state of Texas. And as a nod to said German ancestry, in addition to the subsequent blending of German and Texan cultures, Executive chef, Michael Sindoni of CBD Provisions fashioned the perfect jause. The meal consists of a house-made pork Weisswurst, an authentic Bavarian mustard and traditional bite-sized pretzels. Such an effort would not be complete without bier, in this case a local Texan Saison.
The Weisswurst is very mild, with notes of fresh herbs and spices, quite capable of being enjoyed in isolation. But the combination of sausage, mustard, pretzel and lager has not flourished for centuries to be savored piecemeal. I experimented with countless permutations, the result of which being officially endorsed by yours truly: cut the Weisswurst horizontally into fourteen equal bites and slice each of the seven pretzels in half. Smear the sweet, smoky Bavarian mustard on one of the pretzel halves, top with a slice of sausage and enjoy. Wash down each bite with the Saison, in my case a Lakewood Till & Toil. While traditionally a spring-inspired ale, the tropical, floral and citrus notes of the Till & Toil round out the subtle heat from the mustard and the salt deriving from the pretzel. As is appropriate with any marriage, the Weisswurst is accentuated by the partnership, but remains pleasant on its own.
CBD Provisions is offering the special at the bar Monday through Thursday from 4 p.m. until 6 p.m. for $12. The feature will remain relatively consistent throughout the fall months, but the tap will rotate frequently so feel free to drop in on a continual basis in order to compare and contrast.
