I always start with the sausage, because it tells you everything you need to know. At Dutch Garden Restaurant, the sausages are made completely from scratch every day. Nothing frozen. Nothing outsourced. Just pork, seasoning, and a method that hasn’t changed much in decades.
The Thüringer style sausage is the one I come back to most often. It’s inspired by Thuringia, a region in central Germany known for simple grilled sausages seasoned with marjoram. That herb is the key. It gives the sausage a warm, savory flavor that is clean and balanced, not heavy or spicy. You taste the pork first, then the marjoram, followed by garlic and pepper.
The texture matters too. These sausages have a proper snap when you cut into them, juicy but not greasy, cooked just long enough to brown the outside while keeping the center tender.
It’s served the way it should be, with sauerkraut and a choice of mustards. I usually go with the hot Düsseldorf style mustard, which has real bite and sharpness without overwhelming the sausage. Potatoes on the side soak up everything on the plate.
This is not food chasing trends or trying to be clever. It’s food made the same way every day because it works. That consistency is why people keep coming back for that perfect bite.
By Phil Kirkwood
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