The perfect filling for the best sausage sandwich in the city dates back to, of all things, from the cellar of the house of God. Here, in the vault of a Church in Oerlikon, "Mikas - city. Meat. Sausage." his seat. "We are not the first purpose of alienation," says the owner of Mika Lanz (aha, hence the Name). A cigar dealer used once the windowless rooms as a warehouse. Cigar warehouse, a Church, a sausage factory, As if it was the Setting for a mafia movie.
miss far: Lanz Sausage factory acts, in spite of the massive, sausage-filled syringe and the arrayed drying coffee corner, Neon-lettering taverns and cosy, the walls of the pig is painted pink and with graphic posters adorned. Lanz women, a Scenographer, set up.
From the camera to the sausage press
the perfect sausage (the perfect filling of a winning sandwiches), the native city of Zurich's high standards: "A crisp bite without being fixed to, and a natural, diverse Aroma must have," says Lanz. And this is also the claim of his Sausage.
"A crisp bite without being fixed to, and a natural, diverse Aroma must have been the sausage."Mika Lanz,
owner "Mikas - city. Meat. Sausage."
On the sausage Lanz came eight years ago: The 38-year-old half-Finn with a moustache and horn-rimmed glasses decided to leave the film industry and his work as a camera man behind to study at the ETH food science. In Parallel, he worked at the Macelleria Fulvi in Zurich's langstrasse, known for Jo Fulvis high-quality Sausages. "I had the Desire to do something Immediate, something Practical, which need not always be the same 30 people," says Lanz about the exchange from the workstation behind the camera for the Job at the sausage press.
city hunter into the sausage business
while Still a student, Lanz creates his first dry sausage – the friends were full of praise. So, he founded a GmbH, to distribute its products. A affinity for the food trade, Lanz had at the age of Seven. At the time, he was in the height of summer an iced tea stand at the top of a "Stutz" in Altstetten: "Huere much I give out at the time, and each gave the little Tyke a five-Liber."
A name Lanz was, first and foremost, with the town of hunter, in accordance with the well-known country hunters. In his City "schüblig" it is a Bio-dried sausage for eating raw, which works practically without transport routes. Between the farm, where the pig grows up - the Waidhof in Seebach, the slaughterhouse and the butcher shop, the sausage is dried, and their flavors obtained are only a few kilometres. The town of hunter have done it by now in the shelves of many stores and on the menus of selected Restaurants.
quality Lanz also grill sausages: His Lammzwickerli and Pig pince-nez he produces without preservatives and additives made from local ingredients. "In the sausage, only the finest pieces, such as pork shoulder and neck bacon," says Lanz. Pasture lamb-shoulder, supplemented with beef and wild apricot.
"it is Important that you turn the sausages constantly and you time."Mika Lanz, Wurster
In the past year, Lanz was also the star Grill-operators, his pince-nez for sale - an offer not said no to this. "This is a kind of accolade, if you can restore the most famous Sausages of the city of his pince-nez." Long ago, it old-school butchers have laughed at once. "As I, with mouth and leather bag showed up, I was in this respect not just leave an impressive feeling instantly," says Lanz.
Also with regard to the optimal preparation of its Zwickerli, Lanz clear ideas: "it is Important that you turn the sausages constantly and you time." Be turned over you only if you are on the first page, fried to a Golden brown. "So you make perfect toast, and you need a no artificial flavor enhancers." The new sausage products, Lanz dreams already, he likes this Format too fond of: "I've been asking myself the question of how a good vegan sausage should be. Certainly not a meat product, but something with its own character," says Lanz.
pork instead of veal
But back to the pork: This has expired the veal sausage moderately the rank in the last few years. Rough and authentic, as is the pork sausage is very different than the mixed, sometimes soapy Frying the bleaching competition from the calf. Juicy, spicy and, therefore, the ideal filling for a bun.
in order To equal the beginning of the season the correct queue of people happy with their presence, we have tested four of the city's Sausage-a pioneer around the Bellevue. Where it tastes crisp and juicy? Where blend rolls and Sauce the best? Which of the four Sausage Sandwiches and boasts the best supplements?
factory outlet sale , on Thursdays from 15 to 18 PM, friedheim road 4a, 8057 Zürich, Switzerland.
Riviera Snack bar, Limmatquai 3
operation: quickly, and are service oriented. Because of bread with sausage, there is not on the map. But in Gymizeiten we ordered a "Sausage special": from the calf, in hot Dog bread, with chilli Oil for a filling and spicy revelation! We try them with Sausage. sausage: red by the curing salt, it's coarser than the competition. bread: sweet, white and soft. Combo: Fantastico! But with veal sausage, the pleasure is even greater. price: 8 Fr.
stars Grill, theatre road 2
operation: is The star of the local veal sausage is faded. It is with the Pig pince-nez complet is catch up, in record time, with a broad Smile passed on. sausage: Mikas, the best in the Test, with a nice crust, hot, and juicy. bread: , a screw rolls. Combo: fried onions, very spicy mustard, not very sour Sauerkraut. A balanced bite is difficult. Gets mans: heavenly! Otherwise: dammisiech! Stars mustard! price: 9.50 Fr.
Francis Sausage co., Theaterstrasse 12
operation: It will be observed from organisational reason. So the order is, when it is finally finished, it is better to assign: "Stefan? Jessica? Ah, dini don't Care!" A young Start-up. sausage: is A Wiedikerli, what can you say to that? bread: The sausage stands out, not bad, but too short: ten centimeters. Combination: tomatoes and Peterli, beautiful Italian, fine! But we had not ordered Weis schabis? price: 9 Fr.
operation: promptly, courteously, and in a good mood. Is paid for in cash, eat first, then go to the ATMs, this is no Problem at all. sausage: the ubiquitous Wiedikerli of the basement. bread: very white, crispy on the outside, soft on the inside. Combination: From the Coleslaw, credit-Swiss, above all, a carrot salad, the grill master, much to the bread. The Wiedikerli dominated, and that is good. price: 8 Fr. (Tages-Anzeiger)
Created: 11.03.2019, 12:09 PM