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In Frommer's Seattle (2011), Karl Samson said "sausage lovers should be sure to have at least one sausage sandwich" at Uli's. [4] In 2014 and 2015, the Not for Tourists Guide to Seattle said the business offers Seattle's best sausage. [5] [6] The Seattle Post-Intelligencer included Uli's in lists of "iconic Seattle bites" in 2020 and 2021. [7] [8]
In 2015, Willamette Week 's Walker MacMurdo included Edelweiss in his overview of "The Five Best Hams Made in Portland". [5] The newspaper's AP Kryza wrote in 2016, "At this German deli and butcher shop filled with wondrous chocolate, better beer and even better meat, all of second-generation deli masters Tom and Tony Baier's house-cured meats are available in sandwiches so voluminous that ...
Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Völsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. [1] [2] [3] The sausage may be boiled, broiled, or grilled.
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Otto's Sausage Kitchen, formerly Otto's Meat Market, is a sausage restaurant and meat market located in the Woodstock neighborhood of Portland, Oregon, United States. German immigrant Otto Eichentopf established Otto's Meat Market in Aberdeen, Washington in the 1910s before relocating to Portland in 1921. Otto's Meat Market opened on Southeast ...
[1] [7] The word goetta comes from the Low German word Götte, meaning groats or coarse grains (or a food made from them). [8] In and around Oldenburg, this sausage is called Pinkelwurst (goetta sausage), and available in the winter months in a dish called Gruenkohl mit Pinkel (kale with Goetta sausage). Another similar dish is grutzwurst. [3]
A Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking. For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting.
Bockwurst is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well.