Currywurst: Authentic German Sausage in Los Angeles

Stop what you are doing and get in your car and travel to Currywurst. They have always been the best and will always be the very best place to eat authentic German Sausages. It does not get better than this. I have covered this place before and now I am covering them again. They have decided to bring the Doughnut Dog into this world. How this isn't the greatest food on the planet I have no idea. It blows me away that there isn't a line out the door. All I can think is that they are located in the heart of a jewish community might be holding them back. I can say enough good things about this place I just hope that with enough time the word will spread. I sit down with Kai Loebach the owner of Currywurst to find out what kind of crazy he is serving at his sausage palace.

MEAT ME: Explain to me the doughnut dog?

Kai Loebach: The doughnut dog is a Long John Doughnut that is not glazed or sugary. It’s a plain doughnut with plain all beef Vienna hotdog. That’s important it is not a sausage it is a hotdog.

MEAT ME: Hotdog?

Kai Loebach: Hotdog! Hence the name Doughnut Dog! It is topped with your choice of either sauerkraut, grilled onions, or home made mustard.

MEAT ME: What to do you recommend?

Kai Loebach: It depends on what kind of a person you are…

MEAT ME: I am an onion’s kind-of-a-person.

Kai Loebach: ONIONS? I love the onions and our mustard. It is a great combination, because doughnut has that soft feeling and the hotdog has that nice snap to it. We also serve it with a pickle.

MEAT ME: Really, a hotdog with a pickle?

Kai Loebach: Yup! A hotdog with a PICKLE!!! A quarter of a pickle, it is really nice quality. There are very few places in LA that actually sell Vienna hotdog’s cause they cost almost twice as much as my all natural sausages. It’s crazy!

MEAT ME: What do you mean my “All Natural”? What does that mean?

Kai Loebach:  It means that there are no preservatives in the sausages. There are no color additives. It is just the meat and spices. That’s it. Natural casings, there are no artificial casings. The chicken sausages do not have pork casings they have collagen casings. As an Orthodox Jew you could be eating that sausage and not have to repent after that. It’s “Jew Proof”.

MEAT ME: It should say that outside. Being in a Jewish neighborhood, they have a right to know.

Kai Loebach: We have had a few guys sit outside and it is so funny when you see a really religious Jewish person (the ones with the payis’s) sitting outside of a German sausage place, where most of the food is pork. It is like, come on, do you really know where you are sitting? Umm… we don’t decimate against anybody.

We also have the Vegan sausages, which are the smoked apple and sage, and Mexican Chipotle. I don’t want to fool Vegans and say we cook the vegan sausages and the pork sausages on the same grill. The Vegan sausages are being cooked in a cast iron skillet that is just off to the side of the grill and we never have anything else in it. I think that is a very important point.

Spaghetti ice cream is a really typical German desert that I grew up with. When I moved here I thought… Actually my first year here I didn’t even think about it. It was so far removed, but when we opened Currywurst I thought, well anybody can do apple strudel. Everybody was doing it so we wanted to separate ourselves from the ordinary folks. So I decided to do something that I grew up with and that was also really authentic. The Spaghetti ice cream is vanilla ice cream put through a special German hand press machine. There is no motor so there is some elbow grease going into it as well. It comes out looking like spaghetti and we top it with fresh strawberry sauce and white chocolate shavings.  It looks like a plate of spaghetti marinara. Excellent.

MEAT ME: You also added a burger it looks like?

Kai Loebach: Yes the burger is an all Angus Beef 6 oz burger, which is a really nice substantial size. It’s presented on a brioche bun and it comes with cheddar cheese, garlic aioli, onions and tomatoes and served with a side of greens. You can also have it with french fries. It’s a great product.

MEAT ME: Why did you decide to introduce the burger?

Kai Loebach: It’s AMERICA. We live here. If this place were existing in Germany that menu would be reduced to 1 sausage and that’s it. If you go into a place like this in Germany you order Currywurst. They don’t even offer you the sausage with a bun. It’s like you sell currywurst you get currywurst. It’s one sausage.

In America you have to have options. People come in here, knowing we still serve several different options, but still feel we have a very limited menu. It’s not like they are eating 6 different items while they are here, so why are they saying it’s limited when they are only ordering one item anyways? That’s what you come in here for. When we introduced the burger we thought it was something that was easy to handle, it is such an American staple and I thought it would be good, and it has been really successful.

MEAT ME: Do they serve burgers in Germany the same way that they might serve them here?

Kai Loebach: Not in the same way they do here. Yes, they server burgers in Germany but as a lunch item called “Frikadellen”, is a larger burger patty that includes some soaked bread, eggs, spices, usually a little ketchup and mustard a lot like meat loaf. It’s a patty that you eat with mustard for lunch. That is very typical next to the Currywurst, but when they eat a burger it is nothing outrageous like we have here where people get very inventive. In German they have adapted to that American standard where you get a sort of wonder bread type of a bun that you get at any type of a burger fast food place. It’s just a simple patty with cheese and may be mayo and ketchup and that’s it. So people don’t usually go all out.

MEAT ME: So since we last met the biggest issue was translating what Currywurst was. How is that going?

Kai Loebach: Terrible. Look there is nobody in there that is the problem. People just haven’t gotten it. We had a great spot on KTLA 5, and I was amazed by how much airtime they gave us. They gave us 15 minutes of airtime on a Friday morning between 6 and 8 in the morning. That’s huge. It was for the introduction of the Doughnut Dog, but when people come in here and they read Currywurst as non-German or non traveled American you really have no idea what it is; if it is the name of the restaurant or if it is the name of the dish. They really have no idea what it is. People are just like, what is it? They have never had it and most people say they will try it because they don’t know what it is.

When we say Currywurst is the name of this really great dish and they try it and it’s great, but how do I get the people in here thinking they can also get as sausage on a bun that has nothing to do with curry, and that doesn’t like curry. That is still a pretty big challenge and until we educate people here… That’s what it is.

MEAT ME: Well aside from that, how is everything else going? Are your cookies doing really well?

Kai Loebach: The cookies are doing well. We sell a lot to catering. My regular catering business is doing really well. That is the reason why this place is still open. I am not making any money I am loosing money every month, but I am looking at this project as sending my kid to college. You pay a lot of money for the education but you don’t know what comes out of it.

I am going to stick it out for 5 years and it proves to break even or make a little profit we got to continue. If after 5 years I fail to get the word out about it there is no reason for me to continue.

MEAT ME: So what would you tell someone who hasn’t been here, why they should come here?

Kai Loebach: It is a very unique product, even though it falls under the category of “fast food” or “street food” the quality is so much higher. The French fries, beef and sausages are of the most amazing quality. They have no preservatives; it is a very clean product. Plus, it’s an authentic German experience. If you don’t have the money to travel to Germany, our experience is the closest thing to it.

MEAT ME: So people coming from Germany?

Kai Loebach: Yes, a lot. The tour buses go by and I sit outside I can see the pupils going large, “Oh my God, look… There’s Currywurst.” People come back to eat. We have a few hostels’ down the street the Banana Boat Hotel, a lot of German kids stay there and when they are walking down to the grove they see; they are like “Oh my God”, and they are taking pictures of it.

MEAT ME: I see you had to move your sign (sausage crossing)?

Kai Loebach: Yes after 2 years the city finally said, you can’t do it. It is still very visible. So it is one step away from being illegal.

MEAT ME: So today I ordered the Bockwurst, correct?

Kai Loebach: Yes, you got the Bockwurst (pork/veal) which is sliced Bockwurst with curry ketchup and curry powder. That is authentic as it gets. Then you had the Bürgermeister, which is a burger on a Brioche bun with tomatoes, onions, and cheese. Then you had the Doughnut Dog, which is a Long John doughnut which is plain and not sweetened with an all beef Vienna hotdog, caramelized onions, the house mustard and a pickle. Then you had the spaghetti ice cream. Which is vanilla ice cream thrust through a machine to make it look like spaghetti topped with fresh strawberry sauce and white chocolate shavings.

People this food is amazing. Aside from actually going to Germany, it doesn't get any more authentic than Currywurst of Los Angeles. Please come out, treat yourself, and enjoy a luxury you might not have the chance of enjoying unless this unique establishment gets the well deserved business that it needs to survive.

You can check out Currywurst's website or find them at 109 N Fairfax Ave  Los Angeles, CA 90036

Save the sausages,
Sean Rice
aka MEAT ME

Crab Boil: A Little Taste of the South

Hungry. It seems that's all I have been lately. These past few months I have been training everyday to run a half marathon in November.  After 5 to 7 miles of running everyday I can't stop to over whelming feeling of hunger. Hell, I can't remember the last time I blogged about what I was eating. With filming and retouching sucking up most of my time blogging has had to take a back seat. I know most of you were hoping for more MEAT Inc. episodes unfortunately this recipe will have to do for now.

I remember last year around this time I was in New Orleans chowing down on anything and everything I could get my hands on. These days anytime it's hot out my cravings instantly shift to Southern. Last night I decided to use my down time to cook up a Crab Boil. 

With a quick trip to the store I was able to pick up, (the full recipe is at the bottom) 1 sack of baby red potatoes, 1 pound of king crab legs, 1 onion, 1 head of garlic, 1/2 pound of shrimp (you can get a pound, my girlfriend isn't a fan), 4 dried chili peppers, 4 bay leaves, 3 sprigs of thyme, 2 lemons, some cajun style andouille sausage, and 2 ears of corn. 

This dish is a lot of fun. There are no rules you just throw in what you think will taste good. It's pretty hard to fuck up. In some cases you can swap the crab legs out for 12 whole fresh crabs. This particular dish was big enough for 2 to 3 people so you can easily double the ingredients to serve more. 

First you wanna grab the biggest stock pot you have. Start by washing and scrubbing the potatoes. Then separate the garlic cloves from the head. I like to use as many natural and/or organic products as possible. I figure the less chemicals in my food the better it will be for me. 

I used to spend hours peeling back the layers of skin on garlic, it would take forever. One day I slammed my knife on the counter in frustration only to find out that squashing the garlic was the best way to get the job done. I consulted some of my chef friends and it turns out I'm an idiot and everyone does it that way anyways. So you're welcome.

Now once the garlic is peeled and the onions are chopped in to 1/4 to 1/2 inch pieces (these are just for flavor btw) go ahead and shuck the the corn and cut it into halves. Why? Cause giant pieces of corn in a pot look obnoxious when you have a food blog...

The third step is to clean the shrimp. Asian restaurants that serve shirmp tempura don't usually do this and it fucking grosses me out. You're eating shimp poop. It won't kill you, I just don't like the idea of eating another animals shit. In the cooking world they call this peeling and deveining.

Next you are going to pull out your 3 sprigs of fresh thyme and pour out a 1/4 cup of sea salt. Set this aside cause you will be throwing it all together in your pot.

Once everything is ready you will half your 2 lemons. Don't worry about the seeds, cause if you try to remove them you will probably loose extra lemon juice that would have been better off in your pot for more flavor. Now you will pour in 4 quarts of water. Turn your heat to high and throw in 2 TBLS of distilled white vinegar, your crab boil (I use Zatarain's cause it's easy and taste good), 4 bay leaves, 4 dried chile peppers, 3 sprigs of thyme, garlic cloves, 1/4 of a cup of sea salt, and lemons. You want to bring all of this to a rolling boil. 

Once you reach the rolling boil add in the crab, potatoes, corn, onions, sausage, and shrimp. Wait for that to get back to a rolling boil then time it for 5 minutes with the lid on. After your 5 minutes turn off the fire and let it rest with the lid on for 15 to 20 minutes. Then (this part I did not do because I was hungry) throw in a bowl of ice. This helps the crabs absorb the seasoning and prevents it from over cooking.

Then let the crab stand in water for at least 1 hour before serving. The crabs can be served warm or completely cooled. I like it warm or really hot so I did not let it sit for 1 hour, but you can cause you're awesome.

Last but not least I take out what I want to eat, put it in a giant bowl, and go to town. Some times I will sprinkle on Creole Seasoning just to give it a little texture. I also got some french bread and toasted it. In New Orleans it seemed every dish came with it so I felt it needed it.

Here is exactly what you need:

4 quarts of water

2 tablespoons of distilled white vinegar

1 Zatarain's Crab Boil

4 bay leaves

4 dried chile peppers

3 sprigs fresh thyme

1 head garlic, cloves separated and peeled

1/4 cup of sea salt

2 lemons, halved

1 pound of crab legs (or 12 fresh crabs)

1 pound of shrimp peeled and deveined

4 cajun style andouille sausage (cooked and/or cured)

3 pounds of red potatoes scrubbed 

2 ears of corn shucked and cut into halves or thirds

1 onion (10 ounce)

1 bag of ice

Enjoy this, it is fun and easy and if it's for a special occasion you will almost always get lucky...

Happy Summer,

Sean Rice

aka MEAT ME

Note* I will be at the Huntington Beach BBQ Competition this weekend so I hope to see you there.

"THE GIFT OF MEAT!" - Petit Jean Meats

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Don't be that JERK this Holiday Season. I get Deluxe Dallas Cowboys Meat Package form Petit Jean Meats http://www.pjmeats.com. I just think they are a great gift idea for people who love meat!!!


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Go get it PEOPLE!


Happy Holidays,
MEAT ME!

YEA! Sub the Biscuits for Waffles and add MORE Gravy!!! - The Waffle

Tuesday October 4th, 2011 10:26am

And thats exactly what I said. I woke up with the irresistible temptation of waffles and a horrible headache for biscuits and gravy. iHop was out of the question even though I do honor them for making their food look EXACTLY like the pictures in the menu. Much respect iHop (pounding my chest with my fist).


Heading east down Sunset I looked in the window of The Griddle, tempting with no waiting in line, I new that there had to be some where else more rewarding. Like a switch it hit me, thoughts of stiff sugary waffles sandwiched over fried chicken with lettuce and tomatoes. 


It was like a life size google drop pin had landed in the middle of hollywood and I was headed in that direction. Destination Granted. I pulled up to "the WAFFLE" with an empty curb spot waiting for me just out front, and not a soul was waiting outside.

I entered to a few seated individuals with one waitress buzzing around on her tip toes.  I seated myself at the counter, was greeted with a nice welcome and was handed a menu like I just, got, served! Now holding in my hands the map to destination heaven, like my beautiful sofisticated companion of love, I could not make up my mind (Love You Dear!). Waffles... or Biscuits & Gravy... or both, but how??? Some how this Sam's Club of happiness didn't have what I wanted, in writing, on the menu. 


Luckily the waitress dressed in a lovely hair bob and black thick brimmed glasses like a secretary awaited my order. Still unsure I ordered the diet Coke and, sure why the hell not, a chocolate shake. 


So after a few sips of my delicious shake I decided it was time. I will combine the classic waffle with the heavenly biscuits and gravy, minus the biscuits of course that would have been to much...  I would describe the scene as may be how the plans for the Great Wall of China would be presented to the Emperor in Great Detail!!! She insist are you sure? And I insisted on her not insisting, and replied, "Absolutely!". 


She came. I ordered. Done. 


So as the clocked ticked in my head as it does on Jeopardy, I waited. 3 minutes in, she pops her head out and says, "You want the gravy on top or on the side?" Really... I was offended that she even thought that I was an, on-the-side type of person... Not her fault, I replied with a quick "TOP!"


Minutes later, around the corner it came! I was sooooo excited, sprinkled with a tiny bit of "did I fuck this up?". I could almost see my dog wagging his tail as she served me with happiness!

I took my first bite and about died... It, was, AMAZING! It was better than I expected. The salty of the gravy with the square cut sausages (I know its the only meat in the meal but its there), mixed with the SWEET of the waffle, it was creaming everywhere (the gravy that is!). Once cut with a fork the waffle suck to the gravy as if they were meant-to-be. Rich as hell, but ohhhhhhh so good. Now the regret of taking up stomach space with the chocolate shake (which had beautiful neon sprinkles on top), I feel the battle begin to ensue for more GUT ROOM.


The waitress cruzes buy with a quick, "How is it?" as if everything came to a quick holt, I replied with a whisper almost about to tear... "Its glorious!' I said, "Its better than I could have ever imagined." 


I asked her with everything on the menu why they didn't have something so simple, yet when it entered your mouth, was so sophisticated. She said she'll ask them to add it... 


In the end I did not finish. Damn you shake, but it was amazing, and until its on the menu this is what I recommend you order, consume, swallow, and/or devour!!!


The Waffle is on Sunset just east of Vine, on the North Side of the street.
6255 W Sunset Blvd
Los Angeles, CA 90028


http://www.thewaffle.us/Site/Home.html


Until I make more room MEAT ME!


Sean Rice

Follow @meatmeblog