Archive for Munich

EuroChomp SausageFest 2009: Knödelsuppe

Posted in EUROCHOMP with tags , on June 24, 2009 by chomposaurus

knode
And here is the crown glory of my adventures in euromeatland: Knödelsuppe, a ball of the most mouth-watering, soft, succulent meatloaf you’ve ever tasted floating in a buttery broth of spicy goodness. The meat itself, who cares what was in it? It tasted like someone had rubbed your favorite roast in just the right amount of lard and butter and then grinded it up before cooking it in a pot of boiling broth. I have to admit, I don’t remember it too precisely, because I was so consumed by consuming it that my memory is a bit hazy. But as they say back home: it was real good.

We ate this wonder at the biergarten in the Viktualienmarkt, Munich’s outdoor meat and produce market. It’s an absolutely fabulous place to eat on a spring or summer night, and it attracts a nice mix of locals that gives you a fine and friendly view of the people of Munich. Sit at one of the tables WITH a table cloth if you want wench service; otherwise you have to navigate the separate beer and meat stands yourself.

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Know Your Sausage: Weisswurst

Posted in Weisswurst with tags , , , on July 21, 2008 by chomposaurus


Sweet mustard, bread rolls and weisswurst: the classic Bavarian meal.

Weisswurst literally means “white sausage,” making it a favorite for intermediate-level German speakers with a crude sense of humor. The name comes from the fact that Weisswurst starts off as an off-white uncooked sausage made of finely minced veal and pork bacon. Created in Munich in 1857 by the young butcher Sepp Moser, this sausage was born when poor Sepp ran out of thick sausage skins and still had a hungry crowd to please. So he grabbed some thin casings and, after filling them with meat, he boiled them for 10 minutes to make them sturdier. The resulting tasty and delicate sausage instantly pleased the Bavarians, and it has been a specialty there ever since.

As a fragile and easily spoiled meat, Weisswurst should “never hear the noon bells.” You gotta make it and eat it in the same morning. It contains many spices, but the key ingredients (other than the meat) are lemon and parsley, which give it a punchy zest. After you peel the skin off of one of these babies, you should be able to taste those flavors just as much as the veal and bacon.

A few links with more details:
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