I can remember the first time I tried these, rather untraditionally, for breakfast one day. Having tasted our Bratwurst and most of the other Schaller & Weber sausages already, I figured I wasn’t in for much of a surprise. Plus, these were weeny little wieners.
Around this time of year, as opportunities for dining outdoors gradually dwindle, we find ourselves with a hankering for restaurants with enclosed, heated, backyard gardens–and, of course, sausage.
At Schaller & Weber, we love nothing more than introducing our customers to new flavors and experiences, but it doesn’t hurt to have two hundred and fifty years of tradition to back us up, either. A Bavarian meatloaf developed around 1776, Leberkäse is one of those dishes that is new to many, yet stands the test of time.