Nithsches Butcher Shop - DTW
While dreaming of tube steaks from Ry...ski's in Rogers City, GoatGolfer suggested
that I check-out Nithsches in Shelby Township.
Saturday, I made the drive ... and bought two of most every tube steak and a few chops.
My initial report:
Smoked kielbasa: Very good. Coarse grind. Not quite a smokey/flavorful as I remember Ry...ski's.
I really need to-do a "Pepsi Challenge" style comparison ... which means at least one more trip
to Rogers City.
So, for you guys fortunate enough to have lived in Germany, I ask what do you recommend in terms of "curry wurst?" Nisches has a sausage labeled as such, but I don't think it represents the common German concept, which is more characterized by the sauce than by the specific sausage mix. Also, some German places offer side dish options of EITHER mashed potatoes, red cabbage, kraut, or "horseradish." Since when is horseradish a side dish? That is a cream sauce, right?
Currywurst (available everywhere in Germany but most popular in Berlin) is a curried pork sausage (mild to inferno) and curry Ketchup (same ranges). I ordered a currywurst sandwich from Nitsches for lunch today (on a bun which is not traditional) and curry ketchup. They have it in the deli and sell it as well. I prefer mine a bit hotter and with a cold pilsner but for Shelby it's pretty good. $2 ~ Sir Boagman prices. You have to call ahead or be willing to wait 20 mins.
Horseradish: I only know of it as a condiment. a)freshly grated on roast pork!!!! b) horsey + vinegar in a jar for wursts and porky things c) creamy like b and d) horsey mayo at Arbys. It loses its potency in a year so buy a new jar in the fall with the new crop check the expiration date to get the most recent jar.
P.S. Bought nuerenbergers and knackwurst for the weekend. Get some of those Portuguese rolls too. They are very good but with no preservatives have a finite life in the breadbox.
Sheboygans are the brat style Rainsux has been describing. In Wisconsin we call those Johnsonville and the Nuerenbers Sheboygans. One is coarsley ground and normally all pork were Nuerenbergers are more emulsion texture with veal and pronounced nutmeg and a cracklin'/shatterin' skin when grilled. Two meat tubes with the same name and different products altogether.