Lord of the Sausages | Traditional German Street Food | Berlin Germany

“Lord of the Sausages in Berlin” is “Wurstland” is quite possibly the only remaining Sausage-only Snack Bar in all of Berlin, offering so many different delicious Traditional German Sausage Specialties, which we would like to introduce to you in the new Episode “Traditional German Street Food.”
In addition to Classics like the “Bockwurst,” the thin and thick “Knacker,” as well as the “Wiener Würstchen,” the “Polnische,” and the “Krautwurst,” Wurstland also offers the “Ketwurst,” the East German Hot Dog with Homemade Sauce. We’ll take you on a journey through the Regional Production of the Classic Ketwurst at the Joppe Butcher Shop, right up to the preparation of this delicious Snack to go. It will make any Sausage Lover’s mouth water.
“I’m more exotic than any Kebab Shop,” says Wurstland owner André, fully aware that his Sausage Snack Bar is one of the last of its kind. So anyone who passes by Ostkreuz without at least picking up a Sausage to go might be missing out on one of the last pieces of Culinary Heritage beyond Currywurst and the like. “Enjoy your meal!”

➡️WURSTLAND
➡️Berlin Ostkreuz Station
➡️Gleis 8

➡️Instagram: https://www.instagram.com/wurstland_berlin

Mon – Fri 7 a.m. – 8 p.m.
Sat 9 a.m. – 7 p.m.
Sun 10 a.m. – 7 p.m.

00:00 – Intro
01:24 – The Ketwurst
17:49 – The Sausage Land
1:06:15 – Outro

#germanfood #sausage #meat #meatlovers #streetfoodberlin

Enjoy your meal ! You have to remember that. Come to the man. Buddy Ostkreuz Berlin, thank you. Wonderful, wonderful. I ‘m a master butcher. I’ll be here for 27 years this year , and I’ve been here since my apprenticeship , and I think I’ll probably finish it here too. Yes. “Ketwurst” is actually such a typical East German product, and we’ve coordinated this sausage very well with the customers and according to their wishes, which is how we produce it, and I think we’ve created a good product that every customer is satisfied with. Of course, good parts are also used. Sure. Shoulders are needed, cheeks are needed , but everything we need for the good “Ketwurst” naturally comes from our pigs. There are various processes involved in the chopping process. We’ve opted for the lean meat process, and that’s where we’ll start. First, we put the meat into the chopping process. During the cutting process, spices and salt are added to give the whole thing flavor and binding , and to prevent the meat from burning. Of course, we need ice for this. Otherwise, the sausage won’t turn out the way it’s supposed to. Is this a special seasoning? No one else will have it, let’s just say. Yes, it’s ours, with the customer’s approval. Only they get it, and no one else. For the “Ketwurst,” we use a so-called peeling casing. As mentioned, it’s peeled. It’s called a peeling casing because the casing is removed after production , because the sausage has formed its own skin and is, so to speak, solid. The casing is briefly soaked in water. How long does that take? About two hours. And what kind of wood is that made of? It’s beechwood, specially cut and sawn for the machine, specially made for us. Is this only special for the “Ketwurst” with beechwood, or? No, generally we smoke everything we have . All of our products are smoked fresh every day with beechwood. Because it’s processed with curing salt , you first have to bring out the color, so to speak , and that happens during the reddening process. After that, they go into the dryer, are smoked, and finally the sausage is boiled to ensure it’s stable. The protein, the protein-fat structure, which we’ve filled, has to bond somewhere , and of course that’s created through a cooking process . After the cooking process, it has to be cooled down, then it’s showered , and then it’s almost ready to eat. The whole smoking and reddening process also creates the flavor, and a bit of that comes out, and that’s what we want. The customer wants it, and that’s why it takes a bit of time. Good things take time. So now we’ve reached the drying process. Now we’ll see how far we’ve got. Yes, fantastic. We can try one now. Super juicy. Perfect. Super. Cooled down. Now all that’s left to do is pack it up and off to the customer. The broth is from yesterday. Oh, Alex. Hello. Early bird. I’m his ice princess, you know? Thank you very much. Dude. Do many people come that early? Not anymore. We hardly have night shifts in Germany anymore. People basically just sleep in. It ‘s gotten less frequent. We used to open earlier too. Well, I’ve probably calmed down too. All right, buddy, hello . Could you give me a free sausage? With mustard, of course ? Yes. Ketchup? Can you give me a piece of bread too? Yes. But you have to say thank you nicely, yes. Yes, I will. Thank you. It fits in. Enjoy. Thank you. It is more blessed to give than to receive. Have you finished the first jobs? Yes, definitely. As I said, in summer it’s primarily about cooling. You saw, it’s actually exemplary given the temperatures we’ve had this week that you’re sold out. Schnitzel, meatballs, everything’s gone. So it’s not, let’s say, particularly representative right now, because the Brandenburger takes longer to get here, unfortunately. Yes, but of course it’s perfect thanks to the cooling. That’s how it should be. Yes, definitely. Now we’ve had our daily meditation. It’s incredibly calming. I can recommend it to anyone. We can actually hold therapy courses there. In sausage? In sausage braiding at the train station. Exactly. It’s important to have a meditative experience in a hectic place. It’s incredibly beneficial. Yes. So, as delicious as the sausages are, the smell on your fingers is all the more pungent. And to prevent that from turning into a sausage, we always have to get to it quickly. Well, she’s having fun, the little one. Joppe, he has to come too. He’s bringing the “Ketwurst,” right? That’s the guy who makes the “Ketwurst.” Of course, no West Berliner can make it. It takes a real banana country. Why can’t a West Berliner do it? No, buddy, because I’ll definitely leave that little bit of culture to the East. It has to be that way. What’s so special about the Ketwurst? Probably that it’s in its own delicate skin, in, what do you call it? In a peeling casing. ESC peeling casing. So, it’s actually peeled before it comes here. Yes, and then of course the bite, the taste. And then of course there’s also the memory: the bread roll, the sauce, the queues at Alexanderplatz. You thought a train was leaving, but there was a “Grilletta” and “Ketwurst.” Yeah. And where does it come from? From the name? Yeah, the sausages, well, they hang on a chain in the skin, but it could also be derived from ketchup, because the sauce is ketchup-based. Heavy, heavy. Yeah. Yeah, sweetie. What do you need? I’ll have a still water, please. This is Jacko, my firstborn. Yes, second generation. And sit down here. Great thing. Too old for such jokes, but he’s allowed to. It’s nice and fresh, too. So, all right, sweetie? How long are you? What’s canceled again? I have until 11 o’clock. Would you go to the petting zoo with boys like that? Dude, they were really good. I have until 11:50. 11:50? Yeah. And then? Then I’ll go out with friends. Okay. All right. All right. Take care. Bye. Does he always come by here? Every morning. His school is here. Lasker School. Well. What kind of headgear is that? Hertha BSC, Berliner Sport-Club (football club). The old lady, mate. The old lady. The one and only. Yes, blue and white, mate. Those are our colors. What are we supposed to do? You can’t choose some things. How and what are you filming? Ronda is always a piece of West Berlin when she comes. It’s always wonderful. A vegetarian is selling sausages here. Is he a vegetarian? Yes, he’s a vegetarian, yes. He has the best Bockwurst here. Best Bockwurst stand. Hey, as if you’ve ever eaten pork. No, Mr. Nieburg always said so. Yes, sweetie. I wish you lots of joy. All right, Ronda. Have fun. All right. Have a nice weekend. Ciao. You’re a vegetarian? Yes, yes. Yes . I wonder what the reason was. I met people, went to school, it was a private Catholic high school. I don’t know if that was the reason, but in any case it makes sense, we all know that. But of course you make a lot more change from the inside out than if you stand there like a martyr and point the finger, you understand? My butcher always tells me, I only ate 150g of meat this week. Yes, I hate vegetarians, mate. Or who can stand them? Their intentions are as good as they come , and yes, how do you recognize a vegetarian? He’ll tell you, you understand? But you are one. Yes, yes, yes, yes. It’s all beer. Never tried it in 26 years. Yes. And how do you manage to sell sausage? By always washing your hands, okay? Then it works. My father simply said, they always eat a Bockwurst. And I grew up with that. And we used to eat C-Wurst. In any case, we were always in the currywurst faction. You know, I’m all for them eating little meat, but regional, that’s what it’s about, you understand? They should know where it comes from. They’re here every morning. They come from Spandau (Mischau butcher’s shop). I don’t know the exact slaughterhouse. It was Hakeberg, whether that’s still open. It’s closed down a lot, you know. I’m more exotic than any kebab, of course. Yes, there aren’t many left. And I have to tell you, it’s definitely something that speaks for me, I always wanted to do something that has tradition, you know. Tomorrow , and of course when you have a princess show here, yes. Hello, Hi , So with them, they both eat regionally. What do you need? I’d like some turkey wieners. Oh man, that’s sweet. Asren in particular would like some turkey wieners. Do you need anything else? Hey, that’s it. €3.40 each. Is that for you or for the dog? Well, this is for the dog. He’s even happier than I am. Perfect. Thank you and have a nice weekend. I hope you all have a nice weekend too. See you soon. All right. Jo. Ciao. She has different styles from top to toe every day, but always well chosen and tailored to the dog. Very nice customer. Look at that. You still dare to go out in public, huh? Normally he never says good morning. Of course. But I got €20. A barbaric Saxon, man. Hello. I’d like two coffees. Like always. Normally he keeps his mouth shut, comes over, pulls exactly the same face and then leaves again without saying anything, man. He actually thinks it’s really hot. Now you can see why I only work three hours a day, because you can’t stand it. Buddy, milk? Of course milk and sugar like always. The Saxon. Did you forget that or something? And my colleague? Me too, with milk and sugar. My colleague too. Milk and sugar. All right. All right, buddy. That’s nice of you. Thank you all. Yes, man. Thank you, thank you, buddy, don’t you have any little ones? Coming right away. Here are the little ones too . Is that the “Ketwurst” now? Exactly. How did you know? It was empty in town? Yes. Nothing going on on a Friday, huh? Today, on this Friday, isn’t so good, huh? You idiot. I’m, I’m a bit early, you know? That’s nice, buddy. Warm or cold? No, cold. Cold . But with warm bread, please. Yes. A little sauce, but not that much. Hey, thank goodness my Arab is here, dude, saving the day that we have something to do. Nothing going on today. Yes, it’s strictly Halal of course. Do you see the turkey wieners at the back ? Where did I put the wieners? I didn’t take them out at all. Not take them out. Just opened them, André. Yeah, he’s driving me crazy here. Now we’re going to give them a nice crunch, mate. Such a nice crunch . You can only put a little on him. Let’s put two more little dollops like Maya the Bee. Thank you. He’s the best, mate. Brother. See you later. Bye. Bye. Yo, boss. Hello. I’d like a Bockwurst. A cold one. A cold one. Would you like it on the go? Yes. All right. Classic. Eskimo wedding. Thank you. Morning, boss. Well, mate. Coffee. Please. Yo. Fine. And where are you sitting today, mate? Platform 1 2. Same problem as always. It’s not working. You’re exactly the right person for that. Yes. Yes. Here, buddy, just arrived and straight onto your plate. Do you understand? Do you remember how long it took us to open this thing? 5 minutes. All right. Bye. It’s just really nice when you’re able to serve something hot, now of course we have a Pappenheimer. Yes, that’s where it comes from. He wants a cardboard box for a sausage. Back at Alex, you only got a cardboard box if you had two sausages. That was really easy. And I just think it’s amazing that you can serve something really hot with just a napkin, when you look at the effort the packaging industry puts into it, it’s a good feeling. All right? So our little balls , and there they are. Buddy, you understand, just arrived from banana land. Oh, he really souffléd them again. Right? Are you saying something? You’re not saying anything. All right. Good man, man, I like you like that. Moin. Yo, yo, yo. Hey buddy! Never thought I’d be so happy, buddy. Nothing’s going on here. Are you making a YouTube channel or something? He’s trying it out , well there you go . Looks good. Looks good. His merchandise, buddy, he’s got everything in red from shoes to panties. Everything. Everything. Even shoes and they’re so, oh God, ugly. So you’ve got them too? Yes, you’ve got them? Yes, I’ve got both of them. Yes, man, I’ll shut up. I’ll step on it. Yes, he does. Okay, now I have to put this aside for a moment. Are you eating now or do I have to pack up? Those idiots, buddy. Every time. The ones in the East, they can celebrate their break, buddy. I don’t know what they do back there, different from here, but they don’t eat here. It’s not that difficult, is it? That’s right. Grand gesture. Yes! Oh man! Hey, I’ll always get one of those cameras now, then I’ll give it a try. Did the young guy pay too, mate? Yes, you have to pay. I didn’t even order. Oh, right. Oh, thank God, because I’m being cheeky again. Here’s the born banana lander, you understand? Here 70 5 30. Thanks. Hey, morning dynamo, mate. No, look at the crunch, okay? Then look next time, okay? Extra nice cone and then gently through it, you understand, mate. Ketchup cone. Yes, it’s rich. Yes. Oh God, you again. No, where is it supposed to be? Where is it? No, in Brandenburg. Oh, right, I was thinking of you. Someone yesterday I’m a Berliner! Yesterday Yesterday someone installed a lock without a locking function and only noticed when it was connected. Yes, banana countries. Yes, banana countries. Exactly. You see? It’s getting its way. They’re accepting it. It’s working. To each their own. Yes, come here. Wonderful, thank God, because I’ve rarely been so happy to see you, mate. Like, silly, you’re doing this here and no one comes. Next time with a better hat, okay? Fussel, hit it! Hey , well? Well, what would you like? A Krakauer Bockwust with mustard and a roll, please. You see? Krakauer. Yes, Krakauer. In the East, Krautwurst is called Krakauer, right, mate? Yes, right. I was thinking earlier . These sausages came from the GDR. I know. Before my girlfriend steals half a piece of me again. Oh man, women are always like that. Yes, yes, yes. I’ll get the candlestick out. Oh, come here. Enjoy your meal. Thanks. You’ll get it just right. Wonderful of you. Dig in. Why are you putting bouillon in there? Oh, now we’re getting French? Okay. I’m putting bouillon in there. The cool thing is, my quality sausages are cooking away in here all day. Yes. And you see , well, I don’t have to dive in like you do, but I always take out 0.5 l in the evening, you understand? That’s a starting point. That’s a stock, sir. That’s Michelin after all. Okay, and then I just add a touch. Did you see? Yes, it’s the principle of osmosis diffusion. Salty sausages, water, balance. So add a bit of salt. Have a great weekend. Yes, thanks, mate, don’t trip. Okay. Okay. Because of taste? Yes. Well, so they don’t salt out. OK? It’s physics, mate. But of course, ultimately it’s taste. Exactly. Two sticks, please. All right, mate. Back again. Yes. Two sticks, two hard ones, right? Yes, please. All right, my friend. Can I pack them together? Yes. Yes, or not. Is that okay? Of course, of course. All right, my friend. Take care. Do you already have a warm sausage? Of course. I’m not allowed to say how warm it is. You know what I mean. All right. Okay. A thick sausage. Should I stick it in or do you want a thin one? No, a thick one. All right. Should I stick it in? Yes. Go ahead. And nicely in the roll. With mustard? Yes. Well, if you don’t say anything, you get your two cents. That’s part of it, anyway. You said it. 3.30, sir. How much? 3.30, 3.30 and 70. It’s from the Mischau family business in Spandau. All right. Do you have anything nice? Thanks too. Yo man. Yo boss, don’t be so shy. You never are. Enjoy your meal, master. Enjoy your meal. A large “Ketwurst” please. I’ll make you one. Thanks. Your colleague? Same. 4.70 each, please. In front, one in the back. Can you make five? Thanks, buddy. Nice of you. Boss, what do you need? I’ll have a Bockwurst and a thin Knacker, but cold. Take them cold. I’ll pack them for you. Thanks. Have a nice day. Yeah. Yeah, man. Thank you very much. Good day. And now we’ll make the Kettwurst properly and take everything with us. Oh no, buddy, what are you doing here? Together? Weekend? We’ve got it for eternity. Come on over, buddy. Later. I’m off. I have to work first. There you see the cool guys, buddy, they’re working hard. Thank you. Yeah. Now we have a nice lunchtime crunch. No, mate, man. And amore. May I? Fine. Advertising-wise, mate. Enjoy. I actually have it. Ask him. What? Dark, dark, dark, dark, dark . Crispy. Help yourself. Yeah. Merci. Thank you very much. Could I have a Polish one for just a minute? Of course, man. Thank you. As a lollipop to go. Yes, please. Yes, thank you. Yeah, man. Have a nice day. 2.50. That’s fine. Fits perfectly. Great. Lots of people come and take a snack like that with them. You genius. Yes, man. Yes, I only thought warm. So no! How did you have your first wiener? Warm or cold? Cold. Bingo, mate. Yes. Should I recommend something? Yes. Do something? Yes. So the classic. Yes. This is the Bockwurst. Berliner Bockwurst. Yes, of course. Okay. Do you know the Knackers? A bit spicier. Yes, I like them too. They’re in the oyster mushroom. The thin ones have a finer bite. The thin ones, if you’re just a little hungry, and otherwise we also have the “Ketwurst” here. Buddy, do you want a “Ketwurst”? No. Do you have two Krautwurst? I have one, should I heat up another one for you? I’ve got hot water right now. All right. Yes, my friend. Now you have to decide, or I can also recommend the meatball. It’s like a great burger patty and all regional. We have two suppliers. Great. One from Spandau in 1936 and the other from Brandenburg. I’ll have a Bockwurst. Okay. 3.20, sir. Do you do the cash register? Yes, I always brag about waiting, but I’ll have another meatball. Do you want it cold or warm? Warm. You’ll have it warm too. Should I put it on a bread roll, too? Yes, please. And the thin one warm too? No, I think it can be cold too. Exactly. €7.80 please and €2.20 back, please, thank you. Would you like a roll? We’ll pay later. Oh no, Ilona is here. Thank you. And the second one is coming soon. Yes. Yes, everything’s fine. That’s from him now. No. Jo, the baker, thank God. Yes. Hi. Hi. We Yes, it’s the twins’ birthday. You’re so sweet. Can I call you back in a minute? We need a great cake. Thanks, sweetie. Bye. Ah, the baker. My friend, we have this homemade sauce here. Yes, of course. It goes great with meatballs. And you like? Is it Japanese? No, Vietnamese. This is my friend. Wow, thank you. And I’ll pack the thin one for you cold.# Yes, exactly. Oh, great, dude. That’s Deutsche Bahn in the office, it’s a dream. All right, if you make me another Bouette roll, will you be the best with mustard or ketchup? With mustard. Yes, but I can do a lot more. My sayings are much bigger than what comes next. Although that is pretty cool. So watch out, there are Albanians, Talibaners and German railway workers and they look like Germans and bakers. Just look at that. Fat guy, do you want a roll or a snack roll? Roll or sandwich, dude. Yes. Yes, exactly. Oh, cool, mate. That’s Deutsche Bahn in office, it’s a dream. All right, if you make me a meatball in a roll now, you’ll be the greatest! With mustard or ketchup? With mustard. Yes, but I can do a lot more. My sayings are much bigger than what comes next. Although that is pretty cool. So watch out, there are Albanians, Talibaners and German railway workers and they look like Dolce & Gabbana. Just look at that. Mate, do you want a bakery roll or a snack roll? Rolls. With mustard? Yes. Oh, wonderful. Look at how fluffy. He’s been here for years. He’s worth his weight in gold, that man. You have to remember him. Come to the man. Oh, mate. LOVE The Bockwurst for eternity. All right, mate. Regular customer? I’ve been a regular here before he wasn’t even standing here. How many times have you moved? Twelve times, 12 times, a total of 25 years. Back then, Ostkreuz looked a bit different and we looked great. Yes, thinner. Above all, thinner. Here, that’s from eating their Bockwurst. That’s why I look like this. Hello. What do you want? GDR geezers. GDR geezers. Which ones would you like? The thin ones or the fat ones? They come from West Berlin. Yes. I have to be honest with them. No, that was which ones were they? The thin ones, definitely. The thin ones. Three pairs. Four pairs. Four pairs. Yes, then take five pairs. Oh yes. And they’re nice and wrapped in puff pastry. Wonderful. Any other wishes? Thank you. 11 € please. You’re welcome. Yes, thank you. Have a nice day. Honestly. Yes , especially for us , especially for you, you act like you’re coming from Hamburg. We didn’t know her . What? We came here especially for her colleague. I hope I was charming enough. Well. She can do better. Sophisticated. Bye. There. Have a nice day. What motivates you? My children. I probably like the train station too, I probably even love it. I have no idea. That’s nice. Without tradition we’re just fashion. Well then, have a nice evening. Wonderful. Ciao Ilona. Have a nice evening and all the best to you. Head over there like that too? Yes. There you go. Wonderful. Wonderful.