Schwai's brats. By far the best, trust me

While there is definitely an increased interest in going back butchers instead of buying meat at the grocery store (well, myself and some people I know have started going to an actual butcher), at this point in the business cycle it's probably a good time for anyone to expand if you're still in business.

Meet his Taste Tester/Quality Control section (NSFW)

He's no Abe Froman.

MayoBoy: He's no Abe Froman.



Abe Froman, the sausage king of Chicago?

Is it wrong that I was hoping for Cloris Leachman?

Ponzholio: Is it wrong that I was hoping for Cloris Leachman?

Would you say it's their oldest profession?

Sausage and expanding in the same sentence, perfect set up for a good dick joke. All blown on a lousy pun.

"Now that's what I call a stimulus package!"

DamnHanny: Schwai's brats. By far the best, trust me

What a sausage fest.

/obligatory

OH hi...whats going on here?

Jack_Kass: OH hi...whats going on here?

hey,
you can't have brats without mustard, man

In and -- more importantly -- out before gorgor arrives.

As the article said, the old meat market literally was an institution there so the new business should do well. Just remember, you can't beat their meat (new window).

DamnHanny: Schwai's brats. By far the best, trust me

I see on their website that you can order them and they are shipped. Was thinking of trying them out. Any recommendations? Was leaning towards the hot italian brats.

Skwisgaar: Let's get out of here, this place is a total Sausage Festival...

Toki: But, I love Sausage Festival!

wild9: I see on their website that you can order them and they are shipped. Was thinking of trying them out. Any recommendations? Was leaning towards the hot italian brats.

I'm not a big fan of the hybrid brats like Italian or Hungarian. Original is the way to go

DamnHanny: wild9: I see on their website that you can order them and they are shipped. Was thinking of trying them out. Any recommendations? Was leaning towards the hot italian brats.

I'm not a big fan of the hybrid brats like Italian or Hungarian. Original is the way to go

Cool, those things look gigantic as well so roughly $30 for a dozen is a pretty good price.

I'm more a fan of Meisfield's, but they are further away in Sheboygan. I thought that he was going to be closing the Jackson store due to low traffic and not being allowed to put out signs?
Unless I am thinking of a different one in Jackson, you had to know it was there and the last few times I was in there was not much in stock.

I can still get Bohemian and Polish food here in Chicagoland, but straight up German is tough to find since Zum Deutchen Ech and The Weinkeller closed. The Berghoff is still open, but that's a hike downtown.

Milwaukee beats Chicago with its German food.

Fresh sausage is fresh.

"To retain respect for sausages and laws, one must not watch them in the making."

Rapmaster2000: While there is definitely an increased interest in going back butchers instead of buying meat at the grocery store (well, myself and some people I know have started going to an actual butcher), at this point in the business cycle it's probably a good time for anyone to expand if you're still in business.

Yeah, because when the meat is raised and processed locally, the guys who are in charge get run out of town on a rail if they fark up and pass on contaminated BS, whereas if you buy meat at Walmart you don't know where it's from, and if there's contamination it's very unlikely that it'll be traced back to any one individual. You buy some bad meat, and you either get sick or (if you're notified) have to find the receipt and take it back for other meat which may or may not be contaminated.

/not only that, but some people are finally waking up and realizing that the more local you spend, the better off your local economy is.

paquerette: Rapmaster2000: While there is definitely an increased interest in going back butchers instead of buying meat at the grocery store (well, myself and some people I know have started going to an actual butcher), at this point in the business cycle it's probably a good time for anyone to expand if you're still in business.

Yeah, because when the meat is raised and processed locally, the guys who are in charge get run out of town on a rail if they fark up and pass on contaminated BS, whereas if you buy meat at Walmart you don't know where it's from, and if there's contamination it's very unlikely that it'll be traced back to any one individual. You buy some bad meat, and you either get sick or (if you're notified) have to find the receipt and take it back for other meat which may or may not be contaminated.

/not only that, but some people are finally waking up and realizing that the more local you spend, the better off your local economy is.

Is there such a thing as butcher's insurance? Or is it the loss in their reputation that's the problem?

paquerette: Rapmaster2000: While there is definitely an increased interest in going back butchers instead of buying meat at the grocery store (well, myself and some people I know have started going to an actual butcher), at this point in the business cycle it's probably a good time for anyone to expand if you're still in business.

Yeah, because when the meat is raised and processed locally, the guys who are in charge get run out of town on a rail if they fark up and pass on contaminated BS, whereas if you buy meat at Walmart you don't know where it's from, and if there's contamination it's very unlikely that it'll be traced back to any one individual. You buy some bad meat, and you either get sick or (if you're notified) have to find the receipt and take it back for other meat which may or may not be contaminated.

/not only that, but some people are finally waking up and realizing that the more local you spend, the better off your local economy is.

The first time that I ever ate fresh beef from a butcher I nearly discarded it. It tasted that different from what I was used to out of a store. Now, I purchase two or three cows and pigs a year from a local farm and have them butchered. Thank gawd for big deep freezers.

Rapmaster2000: While there is definitely an increased interest in going back butchers instead of buying meat at the grocery store (well, myself and some people I know have started going to an actual butcher), at this point in the business cycle it's probably a good time for anyone to expand if you're still in business.

Y'know, most large grocery stores (at least around here) have butchers employed in them. Just about any cut of meat that's not in a name-brand package was likely cut and packaged on premises.

Try asking.

=Smidge=
/Not that this says anything about where the meat came from, of course.

It's good that this guy can take up the mantle from Jimmy Dean.

/shame about his car wreck
/Baja?

Makes sense to me. It's just ground up "parts" stuffed in intestines. Isn't that what people eat when they can't afford real food?

We are all sausages.

/and damn you Impasse, you had it over in two

So tell me lassie, d'ye link yer own sausage?

/Ah like 'er, Charlie! She's a philly!

/impressed