Good sausage comes from the butcher’s. And tastes like it did in the good old days.
A FEW STILL survive, in small towns, out in the country: traditional butchers who slaughter their own meat and make their own sausages. Unfortunately, however, the majority of today’s sausages are mass-produced in giant vats, refined with precisely measured quantities of spices, pressed into their skins by high-tech machines and weighed to ensure a uniform product. The meat is almost exclusively from factory farms in which the animals rarely see the sunlight. And that’s what the sausages taste like, too: plain and boring. Sausages from a butcher are different.
The animals come from local free-range farms and travel only a short distance. The butcher slaughters the animals himself and makes the sausages fresh from the meat. Often the sausages are regionally typical specialties, like Weißwurst in Bavaria. Always from recipes passed on over generations from father to son. Without chemical additives or artificial flavours, completely organic and natural. Like »Vom Einfachen das Gute« in Berlin or »Naše maso« in Prague.
What they have in common: meat from quality animals raised by farmers who have earned the butchers’ trust. The result is always a special taste, authentic, original, local and with a signature touch. Not a mass product, but a fresh and flavourful delicacy. The book Crafted Meat presents a detailed account of pork, beef and game. With gorgeous photographs showcasing the masters of this trade and their products. Bon appétit!
A good butcher makes his sausage by hand. The result: an incredibly tasting sausage that literally melts in your mouth.
Dalibor Křivánek’s Naše maso in Prague is an example of an authentic butcher’s shop. Specialties include the beef tartare for absolutely fantastic burgers. To find Naše maso, just go to the Gourmet Passage Dlouhá and look for the longest queue.
Classic blood sausage is a delicious blend of ingredients, cooked, dried and smoked before it can unfold its full range of flavours.
Herrmannsdorfer Landwerkstätten
Herrmannsdorf 7, 85625 Glonn
Butcher’s Shop:
Frauenstraße 6, 80469 Munich
Max-Weber-Platz 2, 81675 Munich
Am Harras 14, 81373 Munich
www.herrmannsdorfer.de
GOLDEN RULE : THE BAVARIAN VEAL SAUSAGE MUST BE EATEN BEFORE NOON .
VISIT
HOFBRÄUHAUS MUNICH
A »must« when visiting Munich is the Hofbräuhaus. The famous brewery serves delicious Bavarian food accompanied by local Munich beer.
Ein »Must« beim Besuch in München ist das Hofbräuhaus. Bayerische Köstlichkeiten werden zum ebenso köstlichen Bier aus München angeboten.
Platzl 9, 80331 München
www.hofbraeuhaus.de
STAY
VIENNA HOUSE MUNICH
LEUCHTENBERGRING
Leuchtenbergring 20, 81677 Munich
ANGELO BY VIENNA HOUSE MUNICH
WESTPARK
Albert-Roßhaupter-Straße 45
81369 Munich
www.viennahouse.com
BUY
VOM EINFACHEN DAS GUTE
Simple and good. That’s the name and the motto of the butcher’s shop »Vom Einfachen das Gute« in Berlin. Sausages, handmade, with an exquisite taste.
Einfach und gut ist das Motto der Metzgerei »Vom Einfachen das Gute« in Berlin. Wurst, die handgemacht ist und einen ausgeprägten Geschmack hat.
Invalidenstraße 155, 10115 Berlin
www.vomeinfachendasgute.com
STAY
VIENNA HOUSE ANDEL’S BERLIN
Landsberger Allee 106, 10369 Berlin
VIENNA HOUSE EASY BERLIN
Storkower Straße 162, 103407 Berlin
www.viennahouse.com
BUY & EAT
NAŠE MASO
Dalibor Křivánek has worked in top restaurants. Now he sells some of Prague’s best beef tartare burgers.
Dalibor Křivánek kommt aus der Sterne-Gastronomie. Jetzt bereichert er Prag mit Burgern aus Steak-Tartar.
Dlouhá 39, 110 00 Prague 1
nasemaso.ambi.cz/en/
STAY
VIENNA HOUSE ANDEL’S PRAGUE
Stroupežnického 21, 15000 Prague 5
ANGELO BY VIENNA HOUSE PRAGUE
Radlicka 1g, 15000 Prague 5
VIENNA HOUSE DIPLOMAT PRAGUE
Evropská 15, 16041 Prague 6
www.viennahouse.com
CRAFTED MEAT
The New Meat Culture: Craft and Recipes
Die neue Fleischkultur: Rezepte, Handwerk und Genuss
www.shop.gestalten.com
