Boston Bartenders Recommend Sausage Pairings

In honor of The Five Days of Meat, we've asked Boston food and drink personnel about their recommended pairings for a few specific meaty dishes, and we're sharing their responses throughout the week. Now, pairings for a gigantic plate of sausages, from rieslings to beer cocktails. Previously: pairings for a platter of the fanciest charcuterie and the most perfect ribeye ever served.

"For a plate of sausage, a bright, ice-cold German beer is the way to go. A hefeweizen that has some more citrus notes to it, such as Ayinger Weissbier, would be delicious." — Naomi Levy, assistant bar manager of Eastern Standard
[Photo: Provided]

"Trimbach, Cuvee Frederic Emile Riesling (Simply one of the most flexible and enjoyable wines on the planet.)" — Todd Lipman, C.S., sommelier of Bistro du Midi
[Photo: Official Site]

"Beer, beer, and more beer, from ales to lagers. Beer all day with sausage." — Tom Tellier, beverage manager of Restaurant dante and il Casale
[Photo: Provided]

"I love beer with sausage, so why not a beer cocktail?? A german hefeweizen spiced up with an apricot star anise syrup and a bit of lemon juice." — Ian Strickland, a Boston bartender
[Photo: Provided]

"Jack's Abby Jabby Brau lager." — Sam Treadway, bar manager of backbar

"Freigeist Bierkultur Abraxxas Berliner Weissbier. Fatty smoky sausages and sour top fermented wheat beer. Please and thank you. I'm traveling through time to a long communal table filled with my feasting Teutonic forebears, happy, chubby Schragers laughing and singing to the oompah band constantly playing in my head." — Matthew Schrage, bar manager at Brick & Mortar and Central Kitchen and beverage consultant at La Brasa
[Photo: Provided]

"Boulevard Tank 7 Farmhouse Ale." — Mike Thomas, bar manager at Gather
[Photo: Provided]

"You can't go wrong with a Manhattan. At Boston Chops we make a perfect Manhattan with a touch of maple that would sweeten up the sausage." — Paria Abazari, bartender at Boston Chops
[Photo: Provided]

"Lagunitas Czech Pils, and if i could get that served in a stein no less than 32 ounces, that would be great. Light, refreshing, and just a hint of bitterness. This beer was brewed for giant sausage platters." — Robert Haberek, bartender at Forum
[Photo: Provided]

"A liter of Weihenstephaner." — Tim Wiechmann, chef/owner of Bronwyn and T.W. Food
[Photo: Official Site]

"I have a deep love for grilled sausages, and it is impossible for me not think about an off-dry, ripe, and still-bright Riesling Auslese, like Schlossgut Diel Goldloch Riesling Auslese. On a completely different note, for red wine, look for Sicilian grape Nerello Mascalese from Marc De Grazia's Tenuta Delle Terre Nere. If you are on a budget, the Rosso is delicious; otherwise, go out of your way to find the rustic Tenuta Delle Terre Nere Guardiola to perfectly accompany any plate of grilled sausages." — Michael Florence, beverage director of Ole
[Photo: Provided]

· All coverage of The Five Days of Meat on Eater [~EBOS~]