Bester Bratwurststand der Welt seit 1927 | Street Food Made in Germany

„Bester Bratwurststand der Welt“ macht “Street Food Made in Germany” und in diesem Falle, die Nürnberger Rostbratwurst, eines der beliebtesten, ältesten und berühmtesten deutschen Spezialitäten, welches wir in dieser Episode präsentieren dürfen.
Aus bestem Schweinefleisch und einer traditionellen Gewürzmischung die seit vier Generationen in der Familie Lössel weitergegeben wurde, wird die Bratwurst seit 1927 unter höchsten Qualitätsansprüchen hergestellt. Auch Schweinshaxen, Steaks und Geschnetzeltes wird in ebensolcher Perfektion zubereitet und serviert. Selbst die Brötchen werden frisch vom Bäckermeister ihres Vertrauens geliefert und mit regionalen Betrieben zusammengearbeitet. Hier wird Handgemacht seit je her groß geschrieben!
Mit ihrem Grillstand und der gläsernen Schau-Metzgerei machen sie immer nur einmal im Jahr halt auf der Pforzheimer Volksfest, um dort seit vielen Jahrzehnten ihren Gästen für einige Tage mit ihren selbstgemachten Bratwürsten ein kleines leckeres Stück vom Glück zu schenken.

Gigerlas Lössel
➡️Pforzheimer Messe
Messeplatz in Pforzheim
(traditionell jedes Jahr im Juni)

➡️Webseite: https://www.gigerlas-loessel.de
Instagram: https://www.instagram.com/gigerlasloessel

00:00 Intro
01:45 Fleischlieferung & Rundgang
13:01 Schweinshaxen
23:20 Bratwurst, Steak & Geschnetzeltes
38:23 Tag der Eröffnung
40:30 Produktion der Bratwurst
1:21:52 Der Verkauf beginnt
1:52:26 Outro

#germanfood #bratwurst #meat #meatlovers #streetfood

I’m the best. Well, not really, but I’ve been doing it for 50 years. I can’t miss out. Cheers Since 1927 1 tonne of pork fresh from the butcher 8 a.m. / The day before the fair starts I’ll just put it here for you, then you can put it away. Which generation is it now? We’re the fourth generation My sister and I are the fourth generation My great-grandfather started the whole thing with a self-made herding stand, about the size of a rough estimate , and that’s exactly what we’ve expanded on over the years We’ve had the butcher’s van for about 100 years or so Businesses of that nature have been overhauled, of course. Then at some point we added two tents, which were then split up again between two different sons. Now we only have one tent, the other is somewhere else. Exactly. I can’t answer your question. First thing in the morning, several hundredweight of meat goes into the Sprinter van at the Müller butcher’s and then five minutes later it’s back there. We’ve been getting our meat from Müller in Pforzheim for ages – my grandfather used to have maybe three or four butchers when it was still very small – and now it’s almost a billion-dollar company. We’ve still got very good contact with the Müller family though. I envy my sister. She runs the bar. There aren’t any heavy things to carry there. The first load we’re carrying to the back was the meat for the sausages. Shoulder, neck and belly so that you get the right mix of fatty and lean meat. It’s also butchered regionally right at the front by the Müller under good conditions, not somewhere where you don’t know what’s in it or where it comes from, so it’s all regional . Yes. Well, let me put it this way: by producing things ourselves we save costs. Because if you buy things in from others they are bad but usually expensive . This means we can use better materials and still charge the same price as the others because by producing them ourselves we save a bit. Not the work, certainly, but the money. So, leave the Sprinter van alone. My girlfriend and my sister also work in the company, and my girlfriend works part-time; she’s studying and is also here on the side , but she doesn’t speak German very well because she’s Australian and the goods are imported . Let’s take a look. I’ll show you the drinks stand. Of course they’re still putting everything away. That’s my sister and that’s my girlfriend around the corner, they’re really busy. It’s a hybrid stand. We make sausages in it at the Christmas market and then the sausages and stuff come in and here it is a bar the stand is versatile and here the stand, this is the knuckle stand, it’s busy in there at the moment I think it’s not busy and behind it is the dishwashing area. That’s where the dishes are always done. Exactly. Lots of hustle and bustle. I think we have just under, let me not lie, 35 people here including waiters. Yes. And during the year always between 25 and 40 people depending on where we are. Yes, so this is my girlfriend, she’s been here for How long have you been here, Kira? How many years is that you’ve been in? Three years. Two. No. The first time wasn’t in Kaiserslautern that was three years ago. Could be . Yes. Kira was born in Australia. She’s here with a relative of my mother who emigrated. They had a daughter there. The daughter is her former best friend, or still her friend , and they came to Germany for a year abroad. Lössel’s first stop was working in a tent in Kaiserslautern. That was her first experience of Germany, and she’s been here ever since, because she just couldn’t stand the Franconian charm or something, I don’t know. And now Kira is our special representative for Aperol Spritz, Hugo and all the other soft drinks. Exactly, that’s what she does. And we’re lucky, we’ve built up a great team over the years, it’s really hard to find staff in our industry but you have to pay well and then you get good people that’s the be-all and end-all. And with us they get food and accommodation and everything free over the season and all but two of them are Romanians, life is very cheap there, they come here, work here over the season and then basically take all the money that they don’t spend on cigarettes back to Romania and they can live very well off of that and that’s important. Other people pay them way below minimum wage and then they’re only there for a year and then go somewhere else. That’s understandable , but that’s how you have to do it and you have to be nice to them, right? And the food is cooked every day. My mum and my sister cook fresh every day, that’s a way of showing their appreciation, right? Very important. Well, let’s take a look. So Agata and Wojtek, they are of course our veterans. That’s Wojtek. Agata over there. Wojtek has been here since When did you come Wojtek? 24 years, one month after I was born, exactly. Yes, he’s known me since I was a baby. Agata over there, she always went to the playground with me. When I was a little kid, she always went to the playground with me. She said all the kids ran away. Where are the printers? Yes. Yes, there are others there. There must be two more printers. Two black ones. Look here. One printer. How long have you been doing this here so far? Here in Pforzheim? So how long have you been here? Well, I personally have to do the math. Wait a minute, this is my 53rd or 54th year in the company. Wow. Before, with my grandparents and parents, and now it’s just me and me. Yes. And my kids. Exactly. And my mom. And the dogs. Unbelievable, it’s been here longer than I have. This is our knuckle stand, which of course isn’t set up yet. These are the two ovens; we have eight at the folk festivals. There’s a bit more demand for knuckles there, of course, and we have chicken there. The tent is called Gigalas Lössel. Gigala is Franconian for chicken. But here we only have knuckles. Wojtek, do you know how old the stand is? Wow, longer than I’ve been here. Okay. Yes. It was the first stand at the Christmas market. Yes, but it’s about 70 years old, if not more. We have 7 km of water hoses that we always pack up, roll up, unroll, and connect again. It looks like absolute chaos, all the hoses and so on , but there’s order behind it. You don’t see them at first glance, but I know them. That’s all the electricity. Of course, that’s something only I do. I’m the electricity officer there because there’s a lot of volts in there you have to be careful and that’s where the big distribution box goes. There are smaller ones at the back and it takes two days to get everything set up. This is my parents’ caravan. That’s all part of it too. We’ve made it a bit nicer ourselves, as nice as we can. The dogs are with us, of course. Someone has to keep an eye on it. You have to imagine, four days ago there was nothing here. It was just an empty space. The first thing we did was put the caravan in place and aligned it correctly. That’s the back part, you can hook it up to the tractor and the front part is basically the extension. But it’s all folded up. A bit like origami, only bigger and more annoying. And the first thing you do is see how many light bulbs we have. And because you’re always loading and unloading, something always breaks, because we’re all a bit clumsy men. And first, changing the lightbulbs takes half a day. Then we still have lightbulbs there, and that takes forever. Then we set up the knuckle stand. That’s outdated technology, I would have said. I think a single ceiling panel weighs almost 100 kilograms, and two or three of us have to lift it up, and then they stand up there, climb on it, and are basically secured, and then they have to— it’s all pretty complicated with the stand. You have to know your way around. Hello. Servus. Hello, hello. It’s great that we can be here. Welcome to our little chaos in our Circus Sarrasani, my husband always says. Yes, sir. “Crazy,” are you there too? She’s the only one who really keeps an eye on things if something happens. Preparing the pork knuckles. What generation are they now? That’s the fourth. Well, I am the fourth generation with my sister. We have a beautiful picture of my grandfather at home. Unfortunately I don’t have it with me. My great-grandfather is in it. He was very neatly dressed, like people used to be. He always wore a black suit, always a tie, and a really smart hat. Even in the middle of summer when it was 45°C, he was always standing in front of the oven in a full suit. My grandmother too, my great-grandmother always wore an old costume like the ladies wore back then. Exactly. They founded the whole thing with, I don’t know, a smoked fish, some kind of fried herring or something like that, they started out on a small scale and made it themselves. That’s how our business came about. We originally came from Schweinau. After the First World War, my great-grandmother’s family had a small food business. So, like we used to know it, a market stall where they had fruit and vegetables. She would walk 10 km with a sack from Knoblauchsland, where all the farmers are, in the early morning, get the fresh vegetables, bring them over to Schweinau and sell them. At some point my great-grandpa came along and said he wanted to try something different . There were lots of events going on in Nuremberg. Nuremberg used to be a huge city, Munich was still a farming village when Nuremberg was already big , and at some point my grandpa said, we already have all the logistics , so let’s do something like that, let’s try something like that too. 20 years later he bought a tent, then he bought that, then he bought a snack bar, and I think my grandpa was the first person after the Second World War to stock the Christmas market with sausages. It all just happened that way. Yes, there are still spices. 15, right? Yes, and 200g less. Yes, sir. Look, here you can find the best marjoram in the world. The only marjoram that’s any good is Thuringian marjoram of the highest quality, freshly shredded . And it only contains marjoram. No stems, no leaves, nothing. Colder. No, it fits so well. Great. Unfortunately, I have to go back to the sofa. We’ll have to put everything together later. Unfortunately, there are no butcher wholesalers here anymore. Terrible. None at all. So, you can’t get any butcher supplies here. You can get something like that from Hans the butcher , but for example the casings that we need for the sausages, you need special casings because good casings are simply tasteless, nice and thin, but so tear-resistant that you can make sausages because the sausage machine isn’t set up here yet , but that will all come later, and you can’t get the casings here. We have to have them sent by DHL in a HACCP manner, so that the cold chain isn’t interrupted. because it’s a long supply chain in special boxes, then the casings are sent here and they’re not here yet. They were supposed to arrive yesterday, just like the gas bottles, the small ones, they aren’t here yet either. It’s always chaos every year, something is always missing. Something is always missing. There’s our Wojtek, the man we trust. But maybe, but maybe. Because everything has to be right, otherwise the sausages are still raw on the inside and burnt on the outside. That’s not the point. Or do you need it even more? I’m done. Good. Yes. Yes, exactly. We still have plenty of time today, you can take your time to make sure everything is there. It takes time until you get everything, right? You have to imagine, we lug it around with us all year, from the small fork to the big oven. Everything has to be there and it’s hard to make sure everything is there and everything really has to have its perfect place, its fixed place. You have to know exactly where the salt shaker is, where the forks are, where do they go in the trailer? Are they further back, are they further forward ? You have to look straight away. If an oven isn’t working, then it goes right at the front. Otherwise we’d have to empty the whole trailer again . It’s a huge logistical undertaking , especially now, for example, between Pforzheim and our next festival. Our staff are on holiday, they’re going home to Romania, and it’s just me and my dad there . Emptying a semi-trailer with just the two of us is almost impossible because there are so many big pieces in there. That’s why you have to plan everything, and it all comes down to it. You get up at 7 a.m., make the sausage, and then you’re busy thinking until midnight. Is this okay? Do we need to order something else? How many rolls do we need tomorrow? Will the weather be good? Will the weather be bad? Do we need to make more sausage? Do we have to do that? When we arrive here, when we pack up in Kaiserslautern, we sometimes have to pack up very quickly. We’re there with the tent and sometimes there’s only a week between the end of the Kaiserslautern and the beginning here. And it actually takes four days to pack up the tent and four days to set it up here. It doesn’t really work out. That means you have to put your foot on it and the first step is: is the car parked correctly? Is it parked correctly? Is it okay? Then there’s always something in the way, and then you have to get it towed because the park here is a car park and it’s supposed to be closed off, but some people don’t get it and drive in anyway and park there. If you can’t reach them, then they have to get away somehow and by the time we get to that, day is over. Just positioning the cars and balancing everything out, then some hydraulic problem doesn’t work. That’s a classic case because they all have to be put in the water so that they’re standing up straight. Until you get that. As I said, a day is over, and you have to be able to do that. But my dad is an expert because, as I said, he’s been doing this for 50 years, right? He started working in the business at 14, while still going through school, and then full-time after his apprenticeship. So he’s a complete professional here. For me, it’s all a bit more difficult because I know 95% of the stuff, and for the remaining five, I always have to think about it and tinker around a bit until I get it right, but it’ll work. Preparing the pork steaks : You always have to be careful, because it’s all calculated, so you get between 180 and 200 g , so you have a little leeway. And then we have a steaker , which lets them through so they’re simply flattened, perforated a bit so they cook faster and more evenly, so they don’t dry out, stay nice and juicy, but are still cooked through quickly. because we don’t sell raw goods, the risk is just too high. I do eat ours when we make bratwurst, I know where the meat comes from, I know how we do it and I’ve always eaten bratwurst meat, my dad and I since I was zero , ever since I was born. Bratwurst meat : we put a little plate to the side, take it with us and then we serve it with onions and paprika. But we’re not allowed to offer it to the public. Only a master butcher is allowed to sell it , and none of us are master butchers. And we haven’t registered a butcher’s shop here either, so it’s not possible. It’s different in Nuremberg. They were at the Christmas market there, we have a butcher’s shop in the basement in Schweinau, you can do it there because it’s a registered butcher’s shop, but that’s of no interest to people anyway. Our regular customers get it in Nuremberg if they ask because, as I said, we’re allowed to do it there. And we couldn’t be happier. It’s a lot of work, hard work, but it’s really nice, wonderful. In every town you go to, you make friends who you visit throughout the year when you have time, and you arrive and people just know you. People say, oh, let’s go to the trade fair today to see Peter and my dad, shall we? Yes, it’s just nice, the customer contact, the contact with the suppliers too. We have great suppliers. Here in Pforzheim we had the baker Wiskandt for years, and we were good friends with him. Unfortunately, he filed for bankruptcy because, as I said, food businesses don’t have it easy, right? People buy their stuff at the Edeka bakery counter and don’t attach any importance to it anymore. We’re lucky in that respect. Yes, I think that’s because we go there once a year. We come here once a year and it’s so nice when the lights are on and people can look in. My dad or I stand here and we all have a relatively cheerful manner. We smile while we make bratwurst and people just like that and that’s special because, as I said, Lössel is only here once a year and then he moves on, the guy from Nuremberg. Then he leaves again and they enjoy coming and doing it. If it were a stationary business, people lose interest. That’s why I think it’s a bit of our recipe for success that we move on again. We used to have a great neighbor, the Black Forest house belonging to Artur Dingeldein, who is also a long-time friend of my dad’s and whose children weren’t interested in the business. One of them has a doctorate in microbiology or something and the other one, well, that’s unfortunately no longer there either. That was great. People used to come to us, get a sausage and then go over to his place and buy a wine spritzer or something in the Black Forest house. They like drinking wine spritzer here, and those were good times, but it’s still good. Now they have to drink wine spritzer at our place. It’s not the worst thing, is it? Preparing the shredded pork : Bratwurst seasoning, but we’re out of potassium . We have to do that. We have to do it, yes. But we’ll do it tomorrow anyway. Then there’s time. Perfect. 200g. That’s how it has to be. This is still hand-chopping here with the hand steak cutter. That’s how they turn out best. You can buy steaks already cut, already chopping, and you might know that if you’re at a football game and buy a steak sandwich , and it’s about as tough as a shoe sole. That’s why we do it ourselves; then it tastes good. Take four apart. Okay. Okay. So I’d say take them apart first. There’s one missing at the back. But I’m not sure if you can get eight rows in here. Well, I was completely unaware that something like this still exists, that people now produce their own sausage on site. Well, most people buy the bratwurst because it’s easier, but it’s tastier this way, it’s better. I mean, we always get great feedback from people here. Every year I hear, oh, I’ve been coming to you for 70 years. Not 70, but 50, right? And my dad was there, my grandpa was there, and the food always tastes great there , and of course you can watch the sausage being made. Isn’t there anywhere else? It’s unique, and that’s kind of the secret of its success. So finally. Now all we need are lightbulbs, and then we’ll have everything. These are casings. Exactly, we need them for the bratwursts to squirt out. They were delivered to the brewery here. We have a very good relationship with them, because if you order something here, the DHL drivers can’t find it, or they drive in circles 17 times. That’s why everything is delivered to the brewery. Precise preparation of the bridal sausage meat: pork belly, neck and belly pieces with lots of flavor . It’s fattier. Half this one with fat and half other lean meat. Half and half. But how come there’s no butcher in your family? Because that’s too specific. There are so many things that we have to do. It’s not worth training as a butcher because the bratwurst is easy; my dad has been doing it for 50 years. He taught me that from the cradle and you learn it and you don’t have to be a butcher, we can do it anyway. And my dad trained as a hotel manager, there’s just more to it. The organizational stuff, the setting up and taking down, the logistics, that’s all more important than this. These are just snippets of the moment and the bigger picture is much more than what lies behind it. It’s not worth becoming a master butcher just for the few things we do here. Because we don’t make different types of sausage. We only do that and cut the knuckles, make bratwurst, we can manage that anyway. I decided on a food trade, simply because of the hygiene aspect and because it really interests me and maybe – I’m still young and still have energy – maybe one day I’ll buy a second vehicle and build a brewery in it, a show brewery, that wouldn’t be a bad idea, right? That would definitely be well received by the public. I don’t think it even exists yet, as far as I know. And we’ll see about it all. My mum is a qualified teacher who studied to become a secondary school teacher, a middle school teacher and also worked as a middle school teacher, but then eventually went into business full-time, and my sister, who is a student, has a high school diploma and is studying now , and I didn’t want to go to university. And I love working so much. I like working with my hands. I also like the technical side. I’m now doing my master brewer’s degree on the weekends or online whenever it suits me , but studying would never have been for me and being a butcher is nice but you have to stand in the smokehouse for too long and hang up sausages. I didn’t want to do that either. But I did internships as a butcher and, as I said, found out, and I like it. Lean pork shoulder pieces So, when do you start tomorrow? We start production at around 11 a.m. and traditionally, the first taste test – well, we do it of course , and the market management – is for me to try the first sausages myself. It’s a really old tradition. NEXT DAY Good morning. Lössel’s Haxenbraterei since 1927 Now it’s all about the sausage, as we say in Franconia, at a pleasant 30°. Good morning And now the next question: Where is the bowl? The aluminum bowl and the large one that’s always on the floor. The big start to bratwurst production. How many packs of casing do we need? Five, four or five packs , a bit of water in there . That goes in there first. So, they go over into the water. Yes , sometimes it even works. And then we put it on top of the water. If it’s connected, don’t tug or anything, but carefully pull it apart as a whole and then swirl the salt water around a bit and then put it in there. Dad, there’s a large potato salad bowl ready. Where? Behind the meat grinder. Yes, just look, the important thing is that it’s separated so that you don’t get anything from the back there. Yes. And if you hold it like this, then you can do it in the water. I’m not that experienced with that yet. Yes, slowly, slowly, with more force it doesn’t work. I do it by feel. Those are the stupid rings. They’re usually round. Yes , and they’re angular. Yes, now the ring’s broken off. So, now we have to take a look. There we have it. Let’s see if we can get it through like this, then we’ll just untie it. Because you’ll go crazy if you don’t cut it off. You should know that inside and out, right? I’ve been doing it for 10 years. A little bit . A little bit is often good. My half-life is incredibly short these days. After a quarter of an hour and 20 minutes, I’m flat again for two hours. You wouldn’t believe it. The signs of aging. Two. Yes. Yes, sir. And then quickly shove the meat in. You have 20 in there or 25, 22 and a box. So 20 pieces of fatty meat, I’ll take it like this and then I’ll turn it. Exactly. Yes, let me do that and then I’ll put it here and hop. Now you turn the cheeks. And if it mixes, then do it again. Excuse me? How many boxes of cheeks in total? 50 kg cheeks and 50 kg shoulders. So two halves and now we need 10 kg . Make that 50 kg. 50, so two full crates and then another 10 kg. My dad and I prepared the spice mix last night after work. We still need 10 kg. We’ll take that straight over to the scullery, right? Bavarian pork knuckles Yes , thank you, Kali , please Bavarian pork knuckles 1 whole or half Now you have to mix it until it’s a really nice, homogeneous mass, until you feel like you can reach in and lift it all up at once. So it has to be really compact and firm. With the Franconian sausages we only mix it here. We don’t put it through the cutter at all. But with the other sausages, they’re finer. We give them another 15 turns in here and then they’re nice and fine, just like the people from Pforzheim want them. So these are the Nuremberg sausages that are then cut there or what do you call them? Yes, exactly. Well , theoretically you’re allowed to do them; they’re not original Nuremberg bratwursts, because original Nuremberg bratwurst is a protected term, just like Bavarian beer; they can only be made in Nuremberg. So if you have a butcher’s shop 5 km from the Nuremberg city limits, you’re not allowed to make Nuremberg bratwursts, even if you follow the exact recipe. That’s why they’re Nuremberg-style bratwursts, because you’re allowed to do that , but they’re not original Nuremberg bratwursts , but if you ask me, we do exactly the same thing at the Christmas market; they’re original Nuremberg bratwursts because we produce them in Nuremberg. But as I said, it’s a protected term. So, that should be fine now. In the next step , lighten it again here . You have to be careful, of course, because the knives are devilishly sharp. Only I or my dad can go in there, no one else, because it’s too dangerous. Well, the safety feature: if the lid is open , it won’t come off. It has to be like this, so you can take a really big lump and it will hold. A rev counter, like how many times it’s turned, fifteen times. Go in. Do we still have room, right? Yes. Good. Tied here . Then you have to pull out a casing. Probably takes years of practice, right? I haven’t had that yet. My dad has it; he’s had decades of practice. But I’m a novice with this machine. I’ve stood at the washing machine at the Christmas market in Nuremberg several times, but these are different casings, it’s a different machine, everything is different here. You have to find the opening here at the front. If you can find it. These are obviously suboptimal casings, I almost said. I don’t know, I think they’re just about right. Yes, they just about fit and you have to pull them on like that. It’s quite difficult work. So, have you got anything in there yet? Yes. Yes, great. Kalin, you were right. Let’s do 3 x 20 2 x 20. Yes, you were right. The casings are sturdier than they look, but they still tear easily. Yes, sir. You need bigger tubs of water, then the casings come off better. Yes , sir. Have you started anything up yet? Right? No. Like this, it’s not quite full. Start it up there. Then it goes up, right? Wet your hands. You can delete it and set it up again. Yes, what have we got here? We’ve turned the speed down to 80, 2.5 , and I’ll do it permanently. Great. It looks really easy. It’s quite nerve-wracking at first because you have to get the timing right; you always have to hold on to it at the exact moment the machine turns off slightly. If you do it too early or too late, by a millisecond, then it will tear and then it won’t work. It’s always the same – as I said, there are 50 years of practice here, right? And you can adjust the speed. Yes, yes. The faster you go, the wetter the intestine stays, the easier it slides down again. Yes. I’ll do one more round. So now you can practice for ten days. Yes. Yes, I know, and then it will work. Yes. Ah yes, he learns it pretty quickly. I think after two or three days he’ll be able to do it almost as well as me, and that’s saying something, because I’m the best. Well, no, but I’ve been doing it for 50 years. It was hard at the beginning too, but you have to do it and you learn by doing. Even if you haven’t been doing it for years. Have fun. Thanks. This is actually my first time making sausage here in Pforzheim; I usually do it in Nuremberg, and it’s completely different there. We have much thicker casings, much thicker sausages, and a hand-operated machine. That means you set your own pace. It’s much more pleasant. Of course, we have different settings, pace, etc. My dad is much better at it. I do it normally , it just takes a little longer when I do it, but then we’ll just be standing up here for 20 minutes longer, it doesn’t matter. The advantage here over the others is, like at the grill, at the snack bar, at the bar, or with the knuckles, but I’d say that once you’ve finished the sausages and you see that there are enough pieces, you can sit down for half an hour, maybe have something to eat or a drink, or have a quick chat with someone. It’s also important, of course, to keep track of how much you have, How much have you sold, how much do you still need to make? That’s why it’s always 150 plus or minus the cash per crate, because sometimes you miscount when your mind is somewhere else, or sometimes funny-looking people walk by. We look down and lose concentration for a second. And if there are any left over in the evening, do you use them the next day? Well, it depends. We always make them so that they run out in one day. If a crate is left over, which is rarely the case, a whole crate is left over, usually just half or a quarter, then we usually eat it ourselves or have it for lunch the next morning. Our people need something for lunch too, right? The sausages keep well, they go straight from here into the cold storage room. Theoretically they’ll keep for three days, I say. It’s like buying sausages from the butcher. He makes them the day before, then they are sold, then you take them home and the next day you grill them and they still taste great and are fresh, but we only sell them on the day we make them and that’s why we do it. Is that your standard, your own or? Yes. Yes, I think the food inspectors and the customers would have no problem if we sold them the next day, because it’s the same with the bakery. Yes, fine, the rolls dry out quicker at the bakery, but as I said, at the butcher’s or when you buy steak in the supermarket, there is also raw meat. It’s not slaughtered every day. But that’s our own standard, just like our rolls, they are delivered fresh every day and if we have any leftovers here, unfortunately we really do throw them away or rarely throw them away. We usually make breadcrumbs out of them because we can use them – not here, but at other locations, where we need breadcrumbs. Or the baker takes them back and makes breadcrumbs himself, because they naturally dry out in the heat, and sometimes they’re dry the same evening. There’s nothing we can do about that. We have no options. Theoretically, you can order more in the afternoon. We do that on really hot and busy days too. They bring out another batch of rolls at 4 p.m. so that we still have good rolls for the people who come in the evening. Yes, but as I said, for a day or two, then I’m there too. You can’t hold them too tightly, otherwise they’ll tear , and don’t hold too lightly, otherwise something like that can happen: they get long and aren’t firm. That’s how they’re supposed to be. So beautiful. Yes, fine, it’s not rolled very well either, but the firmness should be like that. They’re too soft. But the cutter can then roll them a little more. That’s not the point, but I think they’ll be lenient with me on the first day, and if not, I know the boss. You go straight from setting things up and lugging 50 kg of floor panels to taking casings apart. But like I said, I haven’t had enough of my 50 years of experience yet. That will take a while. But it’s a bit frustrating sometimes. Oh, be careful not to let everything fall. But be careful with the knives. It’s important to wash your hands every now and then. That brings us back to yesterday’s topic: Washing hands is much more hygienic than gloves, because you just leave them on. You do this, that, and just leave the gloves on. You wash your hands every now and then. Lunch for the team We don’t do that: Wait a minute. Lissy, what brings you here? Er, I wanted to go for a walk. Oh, okay , right? You’re busy enough, aren’t you? So let’s make the first test sausages. Now let’s look at the first test sausages. Are they always tested? They are always tested. Yes, they are always tested. Is the taste right or the consistency? Everything in terms of consistency, how they cook. Yes, everything. But first and foremost a taste test of course, because you can sometimes forget salt or something, right? It all happens sometimes and then you can correct it straight away. Let’s see. Can you talk to him about making them a bit smaller so they fit, otherwise it will all tear. Turn everything here a bit, but something isn’t right, they’re too soft. Can you give me five more sausages? Stop a minute. Ludwig! Ludwig Stop a minute. Something isn’t right. I don’t know. Where did you get those from? I just took the one you took out of the box upstairs. Yes. Okay, then see if it works now, yes , but look at the casing, it’s already quite porous somehow. I can’t help that. Now everything is starting to burn for me. Then let’s fry these. Is Wojtek there? No, you stay here. I’ll stay here quickly. Now we have a bad result, for example. Now I have to ask my husband what we should do next. Of course, that’s one of those things – you can’t control it. If the supplier brings in the wrong casings, or I suspect that’s the problem, then there’s nothing you can do, right? Because you can see it here, they’re all ripping. Have you ever had that happen to you? That the wrong casings were delivered? Oh, yes. Yes, yes, yes. They’re too soft, aren’t they? There are some that are too thin. Too thin, right? I could imagine them being too thin. They do feel very thin, but you try them anyway. If they’re really fresh, they’ll burst. Yes, maybe we have to wait a bit. Let’s see. As you can see, the others are all still – not asleep, but still on the back foot, right? And we just have to get the stand ready now and then there will be food for the people. So, Mom, boss, boss, boss. Yes, this is my private taste because if everyone is making lunch, I want to join in too. That’s why we’re starting now. Where is my tongs case? Short tongue. A new attempt, a new lease of life. What’s changed now? I can’t tell you exactly what they’ve changed. They’ll definitely have changed the binding a bit, I’m guessing. Exactly, I don’t know. Better , better color, better consistency. This is a different sausage. Perfect. Give me another two or three so I can fry them separately, but I can see that it’s fine. Can I have one of these if he doesn’t need it for the camera? Well, we’re not actually allowed to sell anything yet. We’re not even open yet. Almighty Then give them away like this, I’ll do another three, four will be enough. So that’ll take a while. They’re still test sausages, it’ll take a while I’ll take a test sausage too if they look so good you can see that people are already waiting for the sausages I come here every year just for your sausages I think that’s really praiseworthy. I’ve got no money or anything here yet, but they’ll get one from me. It was my first time, no, it wasn’t the first time either, but I was there when my son was born. He turned 44 yesterday. Ah yes , you’ve been around for a while too. We’ve been in Pforzheim for almost 100 years. We were there for the first time in 1927. I wasn’t there. But I know about it from stories my mother-in-law told me. She was born in 1938. And after the war she was in the Stadtgarten, she was already there. Okay. So you’re not a young man now, but you’re getting your first sausage, which is great. You just come later and pay, because I’ve got no money at all, nothing up here. I’ll do that. How much does the sausage cost? I can’t see anything, it doesn’t say anything at the top, right? Yes, 5 euros . I have the right size. I have the right size. Almighty, honestly , can you bring Dad something right now and they always come here especially , yes, always here, it fits perfectly, thank God, okay, I confirm that, Dad, 15 kg or 50 kg? So, now we have the wonderful Lössel sausages. Our son is already at the injection molding stage and he still has a bit to learn. The saying comes from somewhere else, but you can tell him that too. The things could be a bit thicker, the sausages could be a bit thicker if they were longer. They’re supposed to always be the same weight. That’s what the machine spits out . Yes, sir. Tip top. Now we have a beautiful sausage. The best food for the boss. Oh. Hot. Wonderful, isn’t it? Oh, that’s good. Now it’s just right? Finally a good bratwurst again. Now it’s just right. Yes, sir. And you’re happy with the sausage too? You should definitely eat one yourself. What was the problem? Not mixed enough somewhere. The whole thing didn’t bind together. Oh well, but now we’ve got it sorted. So Kalin, the top crate is just new sausages. Yes, just what did we do now? And that’s the second one, yes. Okay, thanks. And now we need some beef sausage, but just a little bit too high, we’ll put it over there right away . So, hello. The sausages will take a moment. Would you like to sit in the back? You can then order from the waiter. Can you put the light on for me? Headlights. Headlights. Let’s take these, look, the four are good, aren’t they? Yes. Yeah. Aluminum foil, aluminum, and wrap it up, yes , of course , mums know how to do it, right? Do you mean headlights? Well, you can turn them all on. That’s okay. Was I at least the first paying customer here? No, actually not. That’s unbelievable. Actually not, but that doesn’t matter. I could have lied, right? But yes, I would have felt more comfortable. There was a gentleman here. Thank you. See you soon. Bye. Bye. Will you turn these black for me? Completely black, dark. Completely black, dark, very, very dark. Come here, please. €5, please . Add mustard. Enjoy your meal. Hello. Here you go. Ladies, I’d like two dark Nuremberg sausages, for example those right there , that will cost €5 extra. Yes, you know Bavaria, right? The Bavarians stop at nothing . We are insatiable, no mustard for me. So, that’ll be €10, please. Two sausages, one white, one cut through Thank you very much. Then I wish you bon appetit. Thank you. So. And you’d like a very dark sausage with fries. Can I have one to try, please? But of course, a small one, like this . Thanks. Enjoy your meal. Bye. Bye. You have to finish the potato salad, please, because we need the keys right away. All right. in 5 minutes. Yes, when Nello is here, I can go. Please. When Nello is here, I can go. Yes. 10 €. Thank you very much. Enjoy your meal. Nello, if you can take over here, I’ll quickly make the potato salad. Yes, that’s no problem. This is yours . This is mine. 5 €. Thank you very much. Yes, this sausage is from earlier, when it went bad, but let’s see, because it was in the refrigerator. Maybe when it comes out cold, maybe we can try it. No, no, no. Nello did it. Do you really have to try ten pieces and then come try them? Yes. Yes. I brought it to my mom. But she tried it too late, but now I’ve done a trick with the new ones. So I’ll put one in a roll and the other one next to it. 10 €, please. Just throw it in there. Yes, perfect on a plate like that? Beer with food, a waitress comes. Well, if it doesn’t work, then it doesn’t. All good. I’ll give it to you. Yes, thank you very much. Thank you too And some beef. Tastes great It looks really nice now, Nello. Always, doesn’t it? Just like you, Nello. It’s good, the way you look. That fits perfectly. So, enjoy your meal. But I only came here after the war. I got married here after the war. I’m normally from the North Baden part, and then I got married here after the war. Yes, sir. So 60s. Yes. How long have we been in Pforzheim, Mum? Since 1927 , almost 100 years. Cheers . But I’m glad you like it, right? I wish you bon appetit. When the fair is open, I always go to Lössel. There are a few people like you who say they’ve been coming here for decades and it’s always nice, right? Yes, right? Well, they can watch me make bratwurst, but I always come to Lössel. Well, once isn’t enough for me because he’s here for a good week and I come a couple of times to eat Nuremberg sausage, so it’s always good. I can’t miss that. And how long have you been coming? For several decades, ever since I’ve lived here in Pforzheim, since the 1960s, you can figure it out. Yes, it’s good, so it’s good. Loessel is part of the Pforzheim trade fair and the sausage tastes unique. unique. I had to try it. And have any knuckles been sold? Yes. Yes. Two skewers are gone. How often have you actually done this here? We’ve been here for over 20 years. 24. You 24 , yes, I 20. Yes. And how did you get here? I came through him and I came through my colleague. Yes, by chance actually only for a year. Yes, and I for two months. Yes. But it’s still fun. Yes. Yes, otherwise we wouldn’t be here anymore. You have to like doing something like that. Try it somewhere else. That was shortly before the pandemic. We lasted a year and then we had to come back. Yes. Yes. No, but you really have to like it, the long days and not really being at home and then driving around in the van, always and in all weathers, keeping up. Hi, hi. Hi. How long have you been doing this? I’ve been here for the second year and I’ve worked for the boss for 6 or 7 years, just for Lössel. It’s a really good place to work. Ah yes, so. Thank you. Thank you. Oh, so. Mustard is included. The Christmas hard worker probably 5 € three times please, my three times. Yes, just a minute. We’ve been over again. Dark dark dark dark. Wait a minute. But me too, all of a sudden. Hello. This box is the best. Yes, good, right? The first one was good. Good, but that one is good too. Yes, they cut steaks and it’s working fine. Yes, we had problems now and then. I don’t know why. The binding of the sausages wasn’t right. They really fell apart, but only every tenth one. If it had been a whole box, then I would have said, okay, I did something wrong. But if that’s every tenth bratwurst, then that’s strange. I don’t know. But now it’s fine again. I don’t know, maybe we put them down too quickly after making them and they didn’t bind together yet. I’m not a butcher, I don’t know. You can’t explain it to me, but now it’s working, thank God. And what does Dad say? He also said he doesn’t know what the problem is because, as I said, if the whole batch was bad, then you could say I put too little salt in it or something, or if it’s only every tenth sausage, that’s a big mystery, but at least there are guests here now. Then it filled up suddenly, which is good in itself, but I understand. They’ve probably just come back from the outdoor pool and are getting another bratwurst. That’s good, and a beer. So that’s fine. Oh, please. One fancy one. Thank you very much. Why do you come here every year? Because it tastes amazing. The best, the best pork knuckle ever. The bratwurst is homemade. It doesn’t get any better than that. What motivates you? What motivates me? My husband and I really enjoy what we do. Both the catering industry and life in general is simply beautiful. I really enjoy what we do and I’m motivated by the many people I have around me, my family, yes, I like that. What motivates you? What motivates me? The kind words of my parents. No, it’s simply the family business. My great-grandfather did it, my grandfather did it, my parents do it with passion and I simply enjoy it. I’ve been on the road since 6:30 in the morning and it will be a few more hours, but it felt like three hours. It’s always nice, I like doing these 10 days, then winding down and then you have three or four days of peace and quiet. But I simply love it, the time flies when the customer contact is involved. Sometimes it’s tiring, the customer contact depends on the customer, but the whole interaction – the team, the customers, the quality, the production, the work itself and of course always being there with my parents and the dogs and my girlfriend and my sister – is just lovely.