Veal and Parsley Weisswurst with Goose Island Pere Jacques Beer Mustard and Caerphilly Cheese

Ah, The warm weather brings along with it a thing to be reviled. That would be the line out the door at Doug’s at 11:00 am.

I did a rare thing today. I went to Hot Doug’s without checking the menu beforehand. I had to be one of the poeple staring at the wall hoping to pick the best out of greatness. And I did. I picked the Veal and Parsley Weisswurst with Goose Island Pere Jacques Beer Mustard and Caerphilly Cheese.

First let me state I am a big fan of weisswursts. They are my favorite. This was no exception. This particular type of sausage is almost creamy to begin with, but making it out of veal, butter dreams of being this smooth. To compliment the milky texture of the Weiss, there are two components. First there is the Beer Mustard. it is very potent, sometimes even too strong. There were a few bites that I just tasted mustard. The second is the Caerphilly Cheese. This is a hard cheese, tasting almost of a salty cheddar. The two combined make a nice counterbalance to the mild Weiss. A well thought out creation, even if at times the toppings made the sausage play second fiddle.

Weisswurst = 8.0

Stay tuned Wiener Fan, I will most likely be making another post this week. My counterpart returns from a sausage-free existence  in North Carolina.

Ta

J

-(in)

Mushroom and Swiss Cheese Pork Sausage with Sun-Dried Tomato Mustard and “Bacony” Shiitake Mushrooms

So after a bout of laziness I am back!

I know, calm yourselves, people will stare.

For the curious I have still eaten at Hot ‘ on a weekly basis. I have just deprived you all of my comments. But now more I tell you, so here we go.

Yesterday I had the mushroom and swiss sausage with “Bacony” Shiitake Mushrooms. The overall experience was quite good. I loved the Mushrooms. They were without a doubt my favorite part. However it helps that they were “Bacony”. I feel that you could add “Bacony” to just about any food and make it outstanding, except Ketchup, there is no polishing that turd.

The flavors melded well together. the subtle taste of the swiss cheese that was mixed into the sausage, the almost tangy sun dried tomato mustard, and of course Bacony Mushrooms to complete the ensemble. My only negative is a small one. The sausage was tough to get through, I don’t know if the encasing was a little tough or what.It took some effort to get my teeth through it.

All in all a fine meal. It was a hard decision too. there were many that I wanted to try. There may be another post this week. Who knows

I give it  a 7 out of 10. (Mostly due to the toughness of the sausage itself)

J

Out

Will start again!

Starting next week I will start reviewing again. Sorry for the delay. I have been lazy