Monday, March 16, 2009

Reetsy Reviews: Black Forest Inn Sausages

German migration to Minnesota peaked during the decades of the 1860s and 1870s. The historical German opposition to prohibition in Minnesota is reflected in a strong beer making tradition throughout Minnesota, and we have a fair share of German restaurants, to boot.

The Black Forest Inn has been around a long, long time in Minneapolis - 41 years, to be exact. I figured it was about time for me to stop in and try their sausages because it's no secret that I *heart* housemade sausages.

Erich Christ's reasons for making sausages from scratch make sense to me: "At a time when other restaurants were buying more and more of their products finished and pre-packaged we were trying to stay in the same price point, and make our food better, fresher and more interesting."

Interesting sausages made fresh in Minnesota definitely peak my interest. It would be great to see them take "home made" one step farther by sourcing local meats for the sausage they make.

Read more of my thoughts about the meal at

[where: Sustainable Food, St. Paul, Twin Cities, Minnesota]

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