Wurstkuchl Sweet Mustard - original Wurstkuchl süßer Senf 6.7 oz 200ml 190g Jar
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 12 or above and pay only $7.50 each
# Due to German health orders the familiy that owns Wurstkuchl had to close the kitchen, and we are sorry but we need to limit the amount of jars you can order. We hope you understand this and we hope this will be over, and our hearts and wishes are going to germany and all over the world! #
Bratwursts without the traditional sweet mustard would only behalf as enjoyable, as we all know. And because it is particularly important to the guys at Wurtkuchl in Regensburg, germany, to give their hand and homemade mustard that unmistakable special character, they still produce it themselves today the recipe has been passed down by Elsa Schricker in late 18th.
Only selected ingredients such as various sorts of ground mustard powders are used and a pinch of horseradish provides that characteristic aftertaste.
The original Recipe is a keep secret between the guys that makes it daily and the owners. And yes until today you can still buy it at the oldest sausage tavern in the world, or for the first time outside europe here direct in our online store. We ship it all over america! Originally the historical Wurstkuchl was a small building attached to the city wall which during the construction of the Old Stone Bridge between 1135 and 1146 was used as a building office. Once the bridge was finished in those days celebrated as the eighth wonder of the world the office was closed and the small building became the "Garküche auf dem Kranchen", a kitchen providing slow-simmered meals for crane workers. The kitchen´s customers were dockers and builders hence the name "Kranchen" a former word for crane. There were plenty of dockers in those days as the wealthy tra-ding patricians of the free city of Regensburg used the port intensively for centuries as place of transshipment for goods from all over the world. The hungry workers however mainly came from the building site of the Regensburg cathedral. Exactly when the simmered meat in the "Garküche" was indeed replaced by finer sausages is not known. It is assumed that they were introduced by the pro-prietor Wolfgang Miezam towards the end of the 18th century.
Ingredients: Water, Sugar, Mustard Seed / Powder, Spirit Vinegar, Spice Mixture, Honey and Horseradish.