SHARE
COPY LINK

OFF

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

Member comments

Log in here to leave a comment.
Become a Member to leave a comment.

FOOD & DRINK

Five of France’s new Michelin foodie hotspots

As Michelin publishes its 2022 guide, here are five of the most exciting new entries into the hallowed 'bible' of French gastronomy.

Five of France's new Michelin foodie hotspots

Here are five must-visit venues of gastronomic delight for food lovers.

READ ALSO New Michelin guide celebrates ‘resilient’ French cuisine

Plénitude – Paris

It’s only been open seven months, but the Paris restaurant – on the first floor of Cheval Blanc Paris – now has three stars, awarded to chef Arnaud Donckele in Cognac on Tuesday. Picking up three stars all at once is almost unheard of – only Yannick Alléno achieved the same feat in 2015 with the Pavillon Ledoyen in the 8th arrondissement.

Broths, vinaigrettes, creams, veloutés, juices are at the heart of the cuisine at Plénitude. A seasonal six-course Symphony Menu costs €395, while the Sail Away Together menu of three savoury dishes and one sweet is €320.

La Villa Madie – Cassis, Bouches-du-Rhône

Another new three-star venue listed in this year’s guide came as something of a surprise, by all accounts. Dimitri and Marielle Droisneau’s restaurant in the south of France overlooks the Mediterranean.

“We took this house nine years ago. We had a baby, we have a second one now. We live in the villa. We work in a paradise,” chef Dimitri said at the ceremony in Cognac.

The cuisine follows the seasons, and uses carefully selected local produce. As such, the menu changes daily according to what’s available. The Menu Anse de Corton – a starter, a fish course, a meat course, and a sweet treat – costs €130, while the six-course Menu Espasado “Cap Canaille” is €180.

Plaza Athénée – Paris

Top Chef series three winner Jean Imbert was one of a number of former contestants on the show to win a star for his restaurant in the palace le Plaza Athénée – with the jury praising his “impressive revival of the greatest classics of French gastronomy”.

Guillaume Pape – a finalist in series 10, also picked up his first star for  L’Ebrum, in Brest; as did series nine finalist Victor Mercier, for FIEF in the ninth arrondissement, honoured for producing “empowering cuisine, made exclusively using French produce”. Mercier was also named Young Chef of the Year.

The self-titled Menu de Jean at Plaza Athénée costs €296

Villa La Coste – Bouches-du-Rhône

Continuing the Top Chef theme, judge Hélène Darroze – who already runs the three-star Hélène Darroze at The Connaught in London – was awarded a star for her restaurant in the south of France, as was fellow-judge Philippe Etchebest for his latest venture in Bordeaux.

Local vegetables and fruit are the stars of the dining show at Villa La Coste, with meat and fish playing an accompanying role. A three-course lunch menu is €75, while a full dinner menu is €155.

Domaine Riberach: La Coopérative – Bélesta, Ariège 

One of six new restaurants to be awarded a Green Star for its seasonal food and it’s determined approach to ‘sustainable gastronomy’. This year’s six Green Star winners join 81 establishments which received the award last year in France.

“Slow food” is the order of the day, with menus created based – as is often the case – on the seasons, the market and chef Julien Montassié’s instinct. The chief rule is that food must be local – “0 km is our motto”, boasts the website.

The six-course Menu Latitude is €85 without wine. A three-course Menu Km0 is €49 – and a children’s two-course menu is €18.

SHOW COMMENTS