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SAUSAGE

Bavaria goes wild for butcher’s twist on fave food

Even US President Barack Obama couldn't resist the pallid allure of the Weisswurst, the delicious Bavarian speciality sausage that's eaten for breakfast with sweet mustard. Now it's available for the first time as a sausage roll.

Bavaria goes wild for butcher's twist on fave food
Master butcher Albert Kohlpaintner with a traditional Weisswurst (r) and one of his new Weisswurst sausage rolls (l). Photo: DPA

Master butcher Albert Kohlpaintner was given a very special contract from the Löwenbrauerei in Passau: come up with a handy snack that could be an alternative to the Bavarian beer-hall staple, Leberkäse (meat loaf) in a Semmel (bread roll).

As it turns out, his brainchild is not a million miles away from that age-old tradition, being a sausage roll with the hole filled with delicious Weisswurst meat.

“I get rolls of puff pastry from the baker made of Semmel dough sprayed with lye and then I fill it with Weisswurst filling,” Kohlpaintner told The Local by phone from his butcher's shop in Sulzbach am Inn, south of Passau.

Spraying the dough with lye means that the rolls will develop a crusty outer layer like a Brezel – meaning that the new snack packs in all the elements that would usually go into a Weisswurst meal.

Weisswurst is usually enjoyed with pretzels and sweet mustard. Photo: DPA

But Kohlpaintner says that, while the ingredients may be familiar, “it's the production method” that really sets his treats apart.

Once assembled, the complete roll need only be baked at 160C for 14 minutes before it's ready to enjoy.

“That's why I've patented it, for the production technique,” Kohlpaintner explained.

He adds that the new delicacy – which has already been featured in local media – has been in demand to the tune of 350 rolls per day.

Customers buy them fresh or deep frozen to savour later.

“There's a lot of demand, with all the media reports it's going really well,” he said.

Now Kohlpaintner just has to wait and see whether the patent authorities grant his application – securing his place in history as the inventor of the Weisswurst roll.

with DPA

SEE ALSO: A Bavarian farewell tour in food

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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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