"It's massive," Jeremy Schaller, the third-generation owner of New York City's famed Schaller & Weber butcher shop, tells InsideHook. "Basically the biggest protein commodity in Germany is pork. And that goes by tradition. The farmers are always pork. They really just love the product. They would use the hog casings or the intestine, and they would have grinders always in the farms and the little houses, all throughout Germany and the Black Forest and everywhere. Each region is a little bit segregated and very different..."
"Everybody thinks their sausage and their beers are better than the other towns'," he says. With so many excellent local varieties, then, it's a shame that what gets passed off as a German-style sausage here in America is so often inauthentic..."
"Companies like Johnsonville and Boar's Head, it's so different than my grandfather's recipe because it's been so Americanized. They've added more sugar. They're adding fake smoke to a lot of the products like that..."
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