Karl's Sausage Kitchen - Anything new and interesting?
All -
Once again, we're finding it's about time for a trip to Saugus to delve into the delights that that Karl's has to offer.
Realizing that we're dealing with a pre Thanksgiving (non German) venture, are there any items that we shouldn't miss this trip in mid November?
Or to put in the freezer for Christmas?
Anyone found anything new that the (newer) owners are doing that shouldn't be missed?
Considering keeping it basic for this trip: Bacon, Smoked Pork Chops, more Pork Chops, Liverwurst, Landjaeger, then maybe a bit more bacon.
As an aside, we have wondered about their sausages. Honestly, haven't had much luck with them...
Probably cooking them incorrectly? Seem dry, blandish perhaps? Brats have been, OK.
Thanks for your thoughts!
DW
-----
Karl's Sausage Kitchen
142 Broadway, Saugus, MA 01906
By deweyweber54
on Nov 12, 2011 04:47 PM
View »
I'll let others talk about the various porcine delights that I'm sure Karl's offers, but I will mention a long-standing personal quest of mine that I fulfilled at Karl's just a few months ago. I have been searching for a Better Ketchup. Better than Heinz', of course. If you've read Malcolm Galdwell's Ketchup Conumdrum (http://www.gladwell.com/2004/2004_09_...) you'll see why this is no easy task. Hunt's provided no relief. Sir Keningston's Ketchup was much worse, and Maya Kaimal's Spicy Ketchup didn't much taste like a ketchup. But then, at Karl's, I found Schaschlik Gewürz Ketchup Pikant, made by Hela, and I fulfilled my quest. It's terrific. Spicy, sweet, strongly flavored, and I really love it.
Permalink | Reply
I want to stop there so many times and usually I'm doing 60 mph and blow right past the place.
Permalink | Reply
Haha me too. If they could have put it in the left lane they would have many more customers.
I like the white brats and bauernwurst. Both are emusified sausages (fine texture, like a hot dog), mildly yet well flavored, delicious, and not dry. I have noticed that many of their fresh or smoked fresh sausages do seem a bit dry or coarse, but it's nothing that a bit of mustard and sauerkraut can't fix.
Permalink | Reply
The bauernwurst are my favorite links. Well, that and the smoked brats that they have hanging behind the counter.
But yeah, they're usually on the "grainy" side and dry out very easily when cooking them.
Permalink | Reply
It took me years of flying by to learn to remember where it is... when you see the "Fern Motel" slam on the brakes and get into the right lane!
Permalink | Reply