German Sausage Question/Clarification?

Feb 5th, 2007, 09:55 AM
  #21  
 
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It is amazing what you learn on Fodors! I have lived in the Madison area for 7 years and I have never heard of the Bavaria Kitchen. My DH is 95% German (me only 50%) and he is always on the lookout for the hardest summer sausages and the tastiest landjager. I will be stopping at Bavaria Kitchen this week (or as soon as it warms up a bit - it was minus 16 in Madison this morning)!
HappyCheesehead is offline  
Feb 5th, 2007, 10:08 AM
  #22  
 
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katzen---I think the white sausages (Weisswurst) are made with veal. The size and shape may be regional or individual variations.
enzian is offline  
Feb 5th, 2007, 10:29 AM
  #23  
 
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For Happy Cheesehead:

I live in N. Wisc. Get a map out and find Cumberland Ne of Mpls/St.Paul in Wisc. Louie Munech is a meister metzgeri and has operated Louie's Blue Ribbon Meats for about 35 years. He learned the trade from germans in Chicago and now makes about 75 different kinds of wurst. It is a pilgramage site in these parts. After years of trying to enter his products in the World Cured Meat championships in Germany, he succeeded and won 2 Urkunde in his market. They have lots of samples out everyday. He has a web site, does ship and his Landjager, Swiss kalberwurst and Bohemian cream wurst is legendary. With relatives in Regensburg, he visits occasionally to learn new things. And I've had plenty of Landjager in Germany.
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Feb 5th, 2007, 10:46 AM
  #24  
 
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Guys, I am about to order but without a mustard can't do. Please, name the brand. Thanks
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Feb 5th, 2007, 10:53 AM
  #25  
 
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>Please, name the brand.
Easy! Händlmaier for sweet Bavarian, Löwensenf for the rest. Forget about the other brands, I tried them all!! ;-)
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Feb 5th, 2007, 10:57 AM
  #26  
 
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They charge about 4 times as much per jar as my local supermarket.
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Feb 5th, 2007, 11:03 AM
  #27  
hsv
 
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Whereas Haendlmayr would be my choice, too, to eat with Weisswurst (cooked white sausages) - and with those only, which, BTW is not the question here, I happen to disagree with logos on Loewensenf. It is good - but just as good is Kuehne.

I usually have my Bratwurst with Kuehne mustard and crave it.
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Feb 5th, 2007, 11:04 AM
  #28  
 
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logos,
both are out of stock!!! I sent 'notify when back in stock' email. Must be a good stuff. Thanks
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Feb 5th, 2007, 11:08 AM
  #29  
 
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Loewensenf can't be found.

OK, Kuehne is out of stock. But it does not look like mustard, something green oily.
Is this right?
You donít only taste the delicate herbs you also see them. With tarragon, chervil and dill; 5% acidity, obtained naturally. Gives dressings for crispy salads a taste of fresh herbs. Excellent for aspic, preserving fried herring and marinating meat for the BBQ.

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Feb 5th, 2007, 11:14 AM
  #30  
hsv
 
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That is not the Kuehne I am talking about. I have just the ordinary strong mustard from them - no herbs.
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Feb 5th, 2007, 12:19 PM
  #31  
rhapsody
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Funny thread!
 
Feb 5th, 2007, 12:23 PM
  #32  
 
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Löwensenf is actually a very serious matter, especially if the store is out of stock.
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Feb 5th, 2007, 12:33 PM
  #33  
 
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Katzen, the reply from enzian is correct. You are surely referring to "weisswurst". Normally, they are shorter and thicker. The giveaway in your question was that they are 1) white and 2) found in Munich and Fussen (both in Bavaria). Weisswurst is a specialty of Bavaria (Bayern), and they are usually eaten with a "susser Senf" (Sweet mustard).

So, ask around for a "Weisswurst" (white sausage). Any "Metzger" (butcher) worth is salt will be able to help you.
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Feb 5th, 2007, 02:29 PM
  #34  
 
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Ah, weisswurst. I've only been to Munich, but I remember them now. And here's a photo of them from Mozart's Cafe and Deli in downtown D.C.: http://www.cafemozartgermandeli.com/...se&iid_it=5185
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Feb 6th, 2007, 05:53 AM
  #35  
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Wow, thank you for the replies .. who would have thought a sausage thread would have taken on 33 replies.

Joe18, yes, I have been to Mozarts although it has been years since I no longer work in the city. I will definitely check it out. Thank you!
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Feb 6th, 2007, 06:22 AM
  #36  
 
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Don't know if someone mentioned it before, but Weisswurst are traditionally boiled, and served before noon. Don't eat the casing. People make an art of eating Weisswurst without the aid of utensils.
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Feb 6th, 2007, 06:37 AM
  #37  
 
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"People make an art of eating Weisswurst without the aid of utensils."

Or a mess, with or without utensils, at least if I'm involved.
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Feb 6th, 2007, 06:42 AM
  #38  
 
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Well...OP asked about the kind on a grille, right? So how did we got to
Weisswurst that is bolied? I am ready to try though...
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Feb 6th, 2007, 08:59 AM
  #39  
 
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Before my DH took a business trip to Germany to teach a class for his company two years ago, he read a small book regarding German dishes and cuisine. It mentioned "zwei fruhstuck" as an example of normal German eating habits.

When he got there he kept asking when "second breakfast" was going to be served, and on the last day the class was surprised with the weisswurst and bier that go with the "zwei fruhstuck". He was not able to accomplish the eating without utensils part tho, lol.
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Feb 6th, 2007, 09:05 AM
  #40  
 
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How to eat Weisswurst:

http://www.bbc.co.uk/dna/h2g2/alabaster/A412534
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