Black forest deli cracked#
I cracked a very cold bottle of Bavarian weissbier and was ready to roll.
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Once the sausages were nearly cooked, I added the already-cooked Weisswurst (traditional Bavarian white sausage made of minced veal, back bacon, onion and spices) to heat up. Meanwhile, I arranged the other items on a large wooden board. Scoring the sausages prevents them from bursting into an unappetizing mess in the pot. At medium-low heat the natural liquid in the sauerkraut will slowly cook the sausages and infuse the cabbage with their own drippings.
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I scored the three uncooked Bratwurst with a sharp knife and placed them into a medium pot on the stove, then emptied the sauerkraut overtop. I could scarcely wait to get home to tuck into this stuff. I finally emerged from the store with the following: a medium container of sauerkraut, a small container of German potato salad, thinly sliced veal tongue, fine smoked liverwurst, one each of Weisswurst, Nurmberger Bratwurst, Italian Bratwurst and Traditional Bratwurst, a small wedge of German butter cheese and a loaf of extraordinary Bauernbrot, or German farmer’s bread. Black Forest is a one-of-a-kind specialist on the North Shore and those who maintain Burkhardt’s vision and continue to advance the business do so passionately and with the benefit of the mentorship that they received from him. If there is any solace whatsoever to be taken in the wake of this awful event, then it is most certainly in the legacy that he left behind. Sadly, Burkhardt passed away last year in a tragic accident. I feel compelled to acknowledge that Black Forest, with its engaging retail space, trained staff and exceptional quality German meat specialties, is largely the work of master sausage maker Jurgen Burkhardt who, with his wife Nancy, founded the company. Production follows a strict quality code, resulting in meat products that have no fillers, have not been mechanically deboned and, with the exception of a clearly defined family of liver sausages, contain no animal organs. Though my grandmother passed away a few years back, her cooking traditions remain vivid in my memory and Black Forest, with its shelves of berry preserves, mustards and pickles, coolers of cured meats and sausages, cold salads and smoked pates, helped to bring them to the fore.īlack Forest Delicatessen, located at Park Royal South, is the retail arm of Black Forest Meats & Sausage Ltd., a company that produces sausage, hams and other cured meats down on Harbour Avenue in North Vancouver. Walking around Black Forest Delicatessen one recent weeknight, I spied dozens of items I recognized from my grandparents’ refrigerator and pantry. Latvians share many culinary traditions with other Northern and Continental European nations, including Germany.
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When cooking it for a meal, she would add fresh cabbage and goose fat, simmering the lot slowly, resulting in a deep brown, exceedingly tender dish with a nice balance of salty sourness and round, caramelized sweetness. She did it the old fashioned way, brining the cabbage herself and pounding it into submission with a heavy wooden pestle, ensuring every shred was submerged. I always knew when my grandmother was making sauerkraut in the fall, for instance, as I could smell it half a block away. If I close my eyes I can somehow recapture the familiar food scents of their apartment, scents that changed with the seasons.
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They lived in the same apartment on Linton Street in Montreal’s Cote-des-Neiges neighbourhood for more than 30 years.Ĭote-des-Neiges was, and remains, a vibrant community in which large immigrant populations settled, bringing with them traditions that helped define the city’s famous diversity. My grandparents on my mother’s side of the family were both Latvian.