pete: why did sausages, why is that such a german thing? it was out of necessity, yeah. back in the day, of course, you d use all the ends of the animal, whatever you could possibly use and, you know, they would get ground up and seasoned as best as you could and stuffed into, well, the intestines. [laughter] rachel: of course. what about the beer? will: awesome. unfortunately, we ve got to finish the show, guys. i want to stay here. [laughter] rachel: can we stay here, please? pete: we ll be back. rachel: oh, we will. pete: thank you very much. will: stay tuned for our final hour. we ll go head to head, really, on stein-holding competitions. pete: stein holding in is that doing this? will: i think we re doing the beer thing. pete: we re going to break a lot of glass. will: we re going to continue with octoberfest right here on fox square.
rachel: all right. we tapped that keg last hour to kick off our octoberfest celebrations on fox square, but the celebration would not be complete without german food, so here we are. pete: here to help us out, the co-owners, hans and leonard. rachel: we know it s authentic based on the name. [laughter] will: i just want to say walk us through everything. i want to try the it all. absolutely. absolutely. we start off, here we have the smoked hocks, and these are actually pete: these guys right here? yeah, those are really good. it s almost like a dried beef stick. will: like a summer sausage. is sometimes we make it do the with deer meat. and here we have a smoked pork loin, ab homemade potato salad here rachel: oh, i tried that, that s