Standard Tap, 901 N. Second St., Philadelphia, the Northern Liberties corner tavern widely credited as Philadelphia’s first gastropub, will host its annual Sausage Fest from Sept. 24 to Oct. 4, and it’s going to be like taking a trip around the world.

Serving a sausage menu spanning Portugal, China, Scotland, Thailand, Germany, France, Morocco, the Chesapeake and Philadelphia — all made in-house and all paired with a rotating list of local festbier and German-style drafts — will be an epicurean wonderland.

New executive chef Patrick Bones has been working in the culinary field for almost two decades.

“Sausage Fest is the best kind of challenge for a chef,” Bones said. “Ten sausages, all made in house, all sold at a price where somebody can order four of them on a weeknight. It gave me the chance to put my own spin on a long running tradition.”

For over 15 years, Sausage Fest has become the unofficial start to fall and Oktoberfest season. The animated neon sausage man, commissioned for the event and fabricated and by legendary Philadelphia neon artist Len Davidson, reappears in the front window at Second and Poplar and dances for a few weeks a year before going dark again until the following autumn.

“We’ve been doing this a long time and it is one of our favorite weeks of the year,” said Standard Tap co-owner William Reed. “It’s the neon in the window, it’s the anticipation that builds to try the new menu every year, it’s seeing some of the same people coming back every fall and, of course, its seeing how it brings new people in the doors to discover the Tap. We are especially excited to present chef’s first Sausage Fest – he really stepped up to the plate.”

Hailing from Reading, Bones has worked at establishments such as The General Warren Inn and Barberet. He made his way throughout the Main Line, Phoenixville and Lancaster, on the way to his arrival in Philadelphia in 2017.

This year’s menu includes:

Portuguese Chouriço Sausage: A traditional smoky red paprika sausage made with unground chunks of heritage pork shoulder, served with charred green onion and romesco sauce.

Sichuan Rabbit Sausage: This sausage contains a mixture of local rabbit and chicken from Keiser’s Pheasantry (York, PA), and is laced with Sichuan peppercorns for a numbing heat sensation known as “mala.” It is served with house made chili crisp and jasmine rice balls.

Pumpkin Lorne Sausage: This sausage is Scottish style with no casing made cooked terrine style with heritage pork and beef. It uses bread as a binder, lightly flavored with autumn local pumpkins and warming spices, served with a sunny side up Horseshoe ranch egg (Pottstown) and a puree of the same pumpkin found within the sausage itself.

Thai Lemongrass Sausage: A sausage known as “Sai Ua” with lemongrass and galangal (ginger’s southeast Asian relative), typically found in Northern Thailand along with the Khao Soi curry sauce, and Thai basil from the rooftop garden.

Philly Pretzel Sausage Roll: A homage to the City of Brotherly Love, a sweet Italian sausage made with heritage pork, wrapped in pretzel puff pastry, and served with house made Cooper cheese whiz and chopped broccoli rabe.

Spicy Chili Bratwurst: A classic German sausage, with a kick of heat from a melange of peppers that grow in the rooftop garden. The brat is made from veal and heritage pork, served with sour cream and caramelized onions.

Weißwurst: White sausage Bavarian style, made from veal and heritage pork fats. Served with a timeless combination of spaetzle and mushroom jaeger gravy.

Vegan Garlic Saucisson: A vegan spin on a traditional French farmhouse style sausage usually served cold and made from walnuts, chickpeas and oats. Complemented with a harissa cashew sauce and red pearl onions.

Lamb Merguez Sausage: A North African sausage with big flavor. The lamb (Beirig brothers, N.J.) is marinated in wine, harissa and bold spices before it is served with smoked labneh (middle eastern yogurt) and couscous.

Maryland Style Seafood Sausage: This Chesapeake-inspired sausage is made from a mousse of scallop, shrimp and flounder generously seasoned with old bay, served over a tangy remoulade sauce and sprinkled with lump crab meat.

Diners can also choose the the World Tour Sausage Platter, which is all 10 sausages, including a Standard Tap Sausage Fest T-shirt with every order.

For more information, go to https://standardtap.com.