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"Our sausage contains Franconia" - A portrait of the Wurschtler
Nowhere else are culinary delights, culture and tradition so closely interwoven as in Franconia. In this region in the north of Bavaria, there is an incomparably high density of small, artisan businesses whose expertise and passion for the product has usually been passed down for generations.
The Wurschtler from Dachsbach in central Franconia are very similar. Willi and Günther Schlegel's father was already a master butcher and passed on his love of making sausages and meat specialties to his two sons. While Günther followed his father directly and took up the profession of butcher, Willi only returned to his family roots via detours.
Buying Wurschtler sausage specialties
- Style: Sausage preparation
- Style: Sausage preparation
- Style: Salami
- Style: Sausage preparation
- Style: Salami
- Style: Sausage preparation
- Style: Sausage preparation
- Style: Liver sausage
- Style: Liver sausage
- Style: Sausage preparation
- Style: Sausage preparation
- Style: Liver sausage
- Style: Sausage preparation
- Style: Liver sausage
- Style: Liver sausage
- Style: Salami
- Style: Salami
His parents' butcher's shop had long been history when Willi and Günther sat together in the early 2010s and the idea of "doing something with sausage again" took shape. This is how Schlegel's Genuss-Manufaktur, or in a nutshell: The Wurschtler.
The two brothers agreed that if they were going to dedicate themselves to sausage together, they had to do it properly. That means no compromises when it comes to quality. And - as a Franconian gourmet manufacturer, how could it be otherwise - regionality is an absolute must.
Willi Schlegel and his wife Ute mainly take care of the business side of things, while Günther is responsible for the sausage recipes.
How good that quality and regionality so often go hand in hand. The Schlegels source the meat that goes into their sausage specialties from small farms in the surrounding area. Species-appropriate animal husbandry is a basic prerequisite, as is slaughtering that is as stress-free as possible; in other words, short transportation routes and slaughtering that is as gentle as possible on the animal. After all, the conditions under which an animal is slaughtered have a huge impact on the quality of the meat.
Quality & regionality are an absolute must for the sausage makers
But Willi and Günther don't just pay attention to the regional origin of the meat. "We only use regional meat and, where possible, ingredients from regional businesses, such as horseradish, mustard, wine and beer. Our sausage contains Franconia," says Willi Schlegel. And while he and his wife Ute mainly take care of the business side of the Genuss-Manufaktur, Günther is responsible for the Wurschtler's special creations. There are no limits to his creativity right from the start. He sometimes refines his salami with aromatic, roasted hazelnuts, sometimes with original Franconian wine or with smoky whisky.
All Wurschtler specialties are characterized by top quality, regional processing and intense aroma.
The finest ingredients are also used in his specialties from the glass. Such as the aromatic Bierhäxle, also known as Eisbein in other regions. The pork knuckle is processed with a strong Franconian bock beer, giving it an incomparable aroma - whether on the grill or in dishes from the stove. Günther's spreadable sausage creations are also impressive, whether it's his bock beer liver sausage or the fine version with truffles. An absolute classic: the traditional Franconian "Bauernvesper", which is refined with fresh onions and therefore goes perfectly with any snack.
And what do the two Wurschtler chefs themselves like to eat? "We love all our products, but we are particularly fond of the Bratwurstgehäck, the Bierhäxle and the red wine salami," say Willi and Günther Schlegel. "Preferably as a snack with a good Franconian spiced bread. Or the Bierhäxle with hearty fried potatoes and a fresh salad. An absolute delight."
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About the autor:
Katalog & Marketing Managerin
Für mich geht nichts über das Entdecken kleiner Manufakturen. Ob das der Micro Craft Brauer aus Bayern oder die sächsische Brennerei ist, die es bereits seit Jahrzehnten gibt - hauptsache klein, regional verwurzelt und mit Sinn für's Handwerk!
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