Wisconsin Foodie - Karl Ratzsch & Usinger Sausage - Full Episode
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- เผยแพร่เมื่อ 20 ก.ค. 2017
- In this episode of Wisconsin Foodie, we explore a culinary tradition in Milwaukee that is engrained in the city’s DNA, German cooking and Sausage. We profile two businesses that are over one hundred years old and have been working together for just as long, U singers Sausage and Karl Ratzsch restaurant. Chef Thomas Hauck, new owner of Karl Ratzsch has made the risk to save a classic Milwaukee institution and revive it with some fresh ideas and a little polish for the beer steins. We hang with Chef Hauck in the kitchen as he prepares some classics dishes with his modern take. Then we meet up with 4th generation sausage maker, Fritz Usinger and get a some insight in their history of Usinger's as well as the process of sausage making that has made them famous.
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The man in the picture at 1:10 was my grandfather. He worked for Usinger's for 25 years.
I worked at a local radio station that carried Milwaukee Brewers baseball back in the 90s. Had never heard of Usinger's sausage until hearing their advertising during the baseball games. I was visiting a friend in Milwaukee and picked up a pack of Usinger's bratwurst on my way home back in the Upper Peninsula of Michigan. I must say that Usinger's brats are the best that I've ever had! I have to order them online because nobody carries them here in the Yoop!
I got the meat sweats just watchin' this tasty episode.
When you talk Sausage in Wisconsin, you eventually get to Sheboygan. In terms of grilling Brats you are talking Johnsonville, Excellent grilling Bratwurst because of its fat content some of which grills off!! The A Brat however is Miesfelds!! They have a Supermarket just outside of town. They win national cured meats competion in Minneapolis sometimes beat out by an Amish sausage maker from Lancaster Pennsylvania!! If you ever get to their store in Sheboygan , dont forget their Summer Sausage especially the garlic version!! They were from my grandfathers neighborhood originally back in the 1950s!! Last neighborhood small market left at that time!! They survived in part by processing the annual deer hunt!! But their brats and summer sausage were always the best!! AWESOME!!
My dad chose to buy Poths (I heard they closed) brats over attending the birth of his first child (me).
I was in Dusseldorf, (Germany) and ate in the restaurant Napoleon ate in during his short stint in the city.
By the time this episode aired, Karl Ratzach had been closed for over 3 months. Couldn't there have been a disclaimer?
👆🏻👆🏻DISCLAIMER 👆🏻👆🏻
0:32 Of course Brother Ron drives by.
One of the finest traditions.
My, Grandfather was Chef Raymond Drews. He, was the head chef at Ratzch's. Not, to sure of the years. But, from what I understand, he was very well respected by Karl. I, wish I would have been able to have the experience to have dined in this establishment. He, has long passed, now. Sorry, to just now find out, it has closed.
I can't wait to open the liverwurst later!
Let me say, this salad is definitely not German (watermelon radishes- no way) - also sauerkraut fritters are not really seen in Germany. Rouladen for sure... missing them) - also Schnitzel - while it is natively Austrian, it is since ever a German staple).
Also sauerbraten- yeah typical German! But the problem is: the recipe is very typical for the Rhein area (Cologne etc. especially with the ginger snaps) - but for sure, no Knödel (dumplings) are consumed there (more in the south) - also Weißwurst is for sure Bavarian only (though usually never consumed after lunch). And the casing is never eaten and it is not served with yellow mustard but usually with sweet mustard (rather coarse)!
Maders...there's a name I haven't heard in 45 years.
Need a caterlog I miss my German Wurst
9
It’s Weiß Wurst pronounced v eye ss
Sorry I had to cringe seeing those black hands handling that precious sausage.