Tips and tricks for making the best sandwiches at home.
It takes something extraordinary to drag me down to East Sixth Street, Austin's infamous nightlife strip frequented by drunk college students. My reward for surviving the onslaught of shot bars and frat boy hangouts was the bratwurst on pretzel bun ($8.00) at Easy Tiger, a combination beer garden and bake shop.
The sandwich is the ultimate representation of this unlikely but successful collaboration between Top Chef veteran Andrew Curren and baker David Norman. Curren turns out housemade cured meats and sausages complemented by Norman's artisan baguettes, pretzels, and pastries—and a visit becomes even more appealing given their extensive draught beer list.
Resist the temptation to stuff yourself with bread and beer cheese and save room for this sausage sandwich. The plump veal and pork sausage, subtly flavored with nutmeg, ground ginger, and black pepper, arrives cradled in a chewy pretzel-in-bun-form. It's topped with housemade sauerkraut and coarse mustard, the condiments adding tang and textural contrast. You can order one to go at the bake shop upstairs, but it's best enjoyed in Easy Tiger's charming outdoor beer garden (washed down with a cold craft beer, of course).