Wurstkuchl : 870-Year Old Historic Sausage Kitchen of Regensburg

 

I know, I know, I have written it before,  Germany is the land of Beer, Pretzel (or Brezen here in Bavaria) and these two won’t be complete without the Wurst, the king of every German’s table, or as the world commonly known as “Sausages“.  But let me tell you, among the ” highly acclaimed 1,500 types of sausages“, there is this distinctive sausage that we found right in the oldest Sausage Kitchen in the whole world —- the Wurstkuchl, or the “Historic Sausage Kitchen “.

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Wurstkuchl : The busiest “fastfood”along the Danube.

So does it mean that anything “old” is really good? Just like wine, it gets better with age, but does it goes with sausages too?

On the foot of the famous 12th Century  Old Stone Bridge ( Steinerne Brücke) along the river Danube, you can find this talk-of-the-town, small, tourist magnet,especially for food lovers, the contemporary and aptly titled “Historic Sausage Kitchen” that has been serving fine fried sausages to patrons for nearly 900 years.

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Original Regenburg’s home made sausages with Sauerkraut and mustard
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An Oldie but Goodie

It is perhaps the oldest continuously open public restaurant in the world. It is so easy to find, once you see a flock of tourists, mostly cyclists, in line, patiently waiting. It’s a perfect place to rest the tired feet , and of course with the Beer garten next to the river, it is a cozy place.

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The home-made sausages grilled in an old-fashioned coal grill

 

Historische Wurstküche zu Regensburg  became a restaurant named “Garkueche auf dem Kranchen” (‘cookshop near the crane’) as it was situated near the then river port. Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. Almost all tourists flocked in this area to sample the famous sausages and probably because just like me, they are there out of curiosity.

When everyone is talking about it, there must be something about it and the only way to find out is to try it. 

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The busy kitchen of Wusrtkuchl

Just like the famous “Nürmberger” sausage boasted by the locals of Nuremberg, Wurstkuchl take their pride in their Bratwurst sausages with their exclusive secret recipe , only few staff knows the recipe and slow-cooked in its old-fashioned charcoal grill. These homemade sausages made of  purest ham of pork, served with Sauerkraut (Germany’s favorite side dish) fermented in their own cellar and of course, their original Wurstkuchl mustard following the historical recipe of Elsa Schricker.

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The bestseller through centuries; Regensburg sausages with Sauerkraut and sweet mustard
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A Taste of History

They have a take away counter where you can have a glimpse of how the sausages are being grilled. It’s a quaint, small kitchen and as expected, if you visit on busy Summer months, the crowds can be intimidating. There are seats and tables outside but you need to wait to be seated since almost all tables are taken. I think, all tourists in Regensburg are dying to try what’s in their famed sausages, and of course, a sausage won’t be complete without a mug of Beer!

As many as 6,000 sausages are served by the kitchen to guests every day. During the high tourist season in summer, additional wooden benches and tables are laid out in front of the tiny building.If you want to have an authentic taste of Regensburg, then you need to head on to this place. I think apart from the taste of the sausages, it’s the taste of the legacy, culture, and the atmosphere itself that this restaurant have that ‘s why it withstand up to this time.

A quick, delicious, filling  typical  German sausage combo meals is always a great reason to have a pit stop in this place. What more you can ask, you have a lovely location with a view of the Danube river plus the passing boats!

 

Have you’ve been to Regensburg?

Do you like sausages?

For more sightseeing fun to do in Regensburg, make sure you check out this;

Discovering the Streets of Regensburg

 

 

 

 

Why Adobo wins the heart of one Dutch guy?

Yes, it’s still true!

The old adage “The way to a man’s heart is through his stomach” { De liefde van de man gaat door de maag} is a definite win-win way on how to win someone’s heart and appetite !

Well, I’m not generalizing but I can only speak for myself.My husband loved Adobo the first time he tasted it and from then on, He was a convert. He said he never misses the Dutch threats like  Frikandels, Bitterballen, or even Gehaktballen but He sure misses Adobo if we don’t have it for a straight 2 weeks!

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Serious Love-Affair with Chicken -Pork Adobo !

So why does one native Dutch guy go crazy over Adobo?

And what is Adobo by the way?

The answer is simple. Because Adobo is delicious and its tangy flavor is unique. Period.

But someone needs to taste it so they can have the experience. Every adobo dish has its own distinct flavor depending on how they have been prepared & cooking styles. It’s no secret anymore that Filipinos are scattered all over the world. In every continent there are Filipino Expats and for sure, Adobo, their cultural marker is tagged along with them. If there’s any dish that can never be taken away from Filipinos,its Adobo and of course, this dish can be better enjoyed with warm steamed rice. Adobo is considered as national dish of the Philippines so you can expect that in every household, Adobo is the star of the table for family lunches & dinners.It is made of very simple ingredients and pantry essentials .

Its typical to make chicken, pork and sometimes the combination of both. But there are many variations that veggies and seafood are cooked as well in Adobo-style.Its ingredients are pantry basics like soy sauce, white vinegar, garlic, peppercorns and bay leaves. the standard way to prepare it is by marinating the meat first overnight then cook it the following day. My childhood favorite is the Chicken Pork adobo that my Mother  cooked deliciously. She sometimes garnished it with pineapples, potatoes and string beans. Our house is filled with its aroma the moment it starts to simmer and we wait for anticipation until the meat becomes tender. It’s always a hearty meal when we have this dish.

My husband is actually a veeerryyy picky eater & I was really surprised that He loved it, and He grew fond of it. He said that the best way to enjoy it is by using his fingers because even the sauce, he devours.On the first year of our marriage I  tried many things for him. Some he liked, some he just don’t get why I am eating those.The same reason why I asked myself why Dutch loved Potatoes on a serious level !

When my parents-in law came by to visit after I gave birth to my daughter, I prepared chicken Adobo in one of our family dinner. I really love making this dish because it’s so easy and I can never go wrong with it as long as I have my favorite brand of soy sauce & vinegar and my spices. The moment it simmers, my mother-in-law immediately inhaled and says “Lekker “ ( or delicious) and the rest was history.

If you are curious and wanna try how to make this dish, Here I wanna share with you how to make it. It’s quite simple.The ingredients can be bought on any Asian store or aisle in any supermarket.

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There’s nothing more special than a home cooked meal  like this.

This Recipe is from my Mother. I learned it from her so I give her the whole credit to my cooking skills :

1 pound pork loin, butt or shoulder, cut into 1-inch chunks (same if you would have chicken, choose your best parts like the breast, thighs & wings )

1 head garlic, cloves peeled, crushed

1/2 cup white vinegar ( my  brand is Silver Swan )

1/4 cup soy sauce (my brand is Silver Swan)

1 teaspoon freshly ground pepper

1 tablespoon vegetable or corn oil

2-3 pcs Bay leaves

1. Place pork/ chicken, garlic, vinegar, soy sauce , bay leaves and pepper in a medium-size pot; let stand at room temperature 2 hours or better marinate overnight.Then  Cook slowly over low- heat in the same pot until pork is tender, about 30-45 minutes.

2. Heat oil in large skillet. Transfer pieces of garlic from the pot to the skillet; fry until brown. Add pork pieces to skillet; fry until brown. Drain. Add soy-vinegar broth to fried pork and garlic in skillet; simmer 10 minutes.Add salt if desired to suit your taste. You can garnish it with potatoes or pineapples  as desired.

3. Serve along with hot steamed white rice.

When you are in an interracial marriage, you took time to discover the things that could make your lives even closer ,just like for example cooking something for them. I am happy every time my husband devours Adobo as He is ecstatically glad when I devour Spekulaas, Gevuldekoek and Poffertjes.These Dutch threats that I fell in love from the first time I sunk my teeth on them. It really makes sense when you go an extra mile to put a smile into someone.

Do you have foreign dishes that you eventually got addicted to?Have you ever tried cooking your native dishes to your friends & love-ones?