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)