This dish, along with a Kloster Andechs beer, was a trip down memory lane. The dish consisted of hot German potato salad, hot sauerkraut, sausage of choice, German restaurant rye bread with butter and a slice of cheese, and dill pickles. I chose weisswurst (soft white sausage), a Bavarian specialty, which was served with the traditional sweet mustard as well as some sour mustard. Weisswurst is a favorite of mine, and it comes with a story. When I was seven years old, I stayed with my aunt in Germany for the summer holiday, and one nice day we walked together into town, along with the neighbor's dog Ari (a large poodle, if memory serves me right). We went to the metzgerai, one of those fragrant and spotless German butcher shops. On the way home, my aunt handed me a piece of white sausage. A while later my aunt asked me if I had given the sausage to Ari. I answered truthfully, “No, I ate it myself.” My aunt burst out laughing, and I ended up wondering why the butcher would give my aunt a piece of such delicious sausage for the dog! Many years later, around the time I turned thirty, I was back in Germany, and my cousin took me to Kloster Andechs, a holy mountain in Bavaria that sported a brewery. The mountain was actually just a hill, and I remember that there was liquid running down the hill as we walked up. I remarked that it must be beer running down the holy mountain. It may have been! That experience made me take note of the Andechs beer on offer at this German store and restaurant in California, and so their weissbier dunkel (dark wheat beer), with its nice balance of malt and hops, is what I chose to pair with the white sausage German Hot Plate that I enjoyed outdoors in the beer garden. Location: George's Market, 1023 Calimesa Blvd., Calimesa, California. Date: May 9, 2017.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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