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Wannabe butcher’s home Wurst factory closed

It turns out that home-made food isn't always the best, as an illegal sausage making operation has been closed down in Offenbach, Hessen due to dreadful hygiene conditions.

Wannabe butcher's home Wurst factory closed
Mince mania: 500kg of minced meat found in tubs. Photo: DPA

After a neighbour noticed a foul smell emanating from an apartment in Offenbach, the veterinary inspection authorities discovered any sausage lover's worst nightmare when they arrived to check.

Hhalf a ton of raw minced meat lay in tubs on the hallway floor, a sausage stuffing machine in the living room, and a vat of pig's intestines in the kitchen.

None of the meat was refrigerated and so the covert Wurst workshop had to be shut down, reported Hessiche Rundfunk.

The wannabe butcher had no qualifications or license, according to the reports from the authorities. He was intending to sell his premium produce at a festival in Frankfurt this summer. 

The man is now being investigated and the sausages have been destroyed, so festival goers across Germany can breathe a sigh of relief.

The police are treating this as a one-off incident, and don’t believe they have uncovered an underground meat mafia in the city.

Hot dog German style: two Wiener Würtschen with mustard and a bread roll. Photo: DPA

Frankfurt, which is right next to Offenbach, has a significant heritage when it comes to sausages, as the city gives its name to the famous frankfurter, the bun-filler of choice of the American hot dog.

The original banger from Frankfurt, which dates back to the 13th century, known as the “Frankfurter Würstchen”, is made out of pork only.

But the type that has become famous around the world also contains beef. It is known in Germany as “Wiener Würstchen”(little sausage from Vienna), which is where the American word wiener comes from, because this variation were popularized in the Austrian capital in the 19th century.

Only sausages that are actually made in Frankfurt can be called Frankfurter Würstchen. The lack of beef found in the aspiring butcher's home-made sausage factory means that he could have been attempting to crack the locally protected delicacy.

By Matty Edwards

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FOOD AND DRINK

Danish chef wants to launch gourmet dining to stratosphere

Danish chef Rasmus Munk wants to take high-end cuisine to the edge of space, with plans to serve up a stratospheric dining experience in 2025, his restaurant said Thursday.

Danish chef wants to launch gourmet dining to stratosphere

“The expedition will take place aboard Space Perspective Spaceship Neptune, the world’s first carbon-neutral spaceship,” Alchemist, the Copenhagen restaurant that has earned Munk two Michelin stars, said in a statement.

“They will dine as they watch the sunrise over the Earth’s curvature” at an altitude of 100,000 feet (30,000 metres) above sea level, it said.

For $495,000 per ticket, six tourists will embark on a six-hour journey in a pressurised space capsule that will rise into the stratosphere in a hydrogen-filled “SpaceBalloon”.

The 32-year-old chef and self-confessed space enthusiast will be joining the trip.

READ ALSO: World-famous Copenhagen restaurant to close after 2024

Munk promises “dishes inspired by the role of space exploration during the last 60 years of human history, and the impact it has had on our society — both scientifically and philosophically”.

His menu will be restricted only by his inability to cook food over an open flame.

Many of the ingredients will be prepared on the ship from which the capsule is launched, according to Alchemist, which is ranked fifth among the world’s restaurants in 2023 according to the World’s Best 50 Restaurants guide.

In recent decades, Denmark has emerged as a gastronomical powerhouse on terra firma, with the Copenhagen restaurants Noma and Geranium both having held the title of the world’s best restaurant.

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