Posted in Restaurant Hopping

In Which We Have a Little Taste of Germany…

Schublig and Sauerkraut Sandwich

For most people in this part of the world, the concept of German food usually evokes sausages – and that’s pretty much it.  Though some are aware of how nice such things as lebkuchen, Schwarzwaldertorten (that’s Black Forest cake to the rest of you), giant Bavarian pretzels, and – of course! – beer, most remain in the dark.

Most people think that German franks – those all-beef hotdogs you can easily pick up from any respectable supermarket’s freezer case – are pretty much it.  They aren’t aware that, as far as German sausages are concerned, there is actually a very wide spectrum one can choose from.  Of course, I don’t exactly expect people to go grab something as outre as Schwarzwurst (German black pudding) or pumpernickel bread.  But I actually recommend this particular sandwich I recently enjoyed over at Seattle’s Best Coffee.

Split in half: share it, or save part of it for later...

The schublig and sauerkraut sandwich is a delightful introduction to all that is properly German and delicious.  What you get is a delicately seasoned yet robust beef sausage layered with slices of fresh tomato and finely shredded sauerkraut (pickled cabbage) on a sesame-seed flecked kaiser roll.

For those of you who aren’t familiar with sauerkraut, this traditional German side is made with cabbage preserved with salt and spiced with pepper and juniper berries.  If you like Korean kimchi, it’s rather similar: crunchy and tart and perfect with meats.  The only difference is that this isn’t as incendiary as the chili-studded Korean staple.

It’s fantastic as a hefty lunch (just grab a cup of coffee and a bag of chips) and it’s great for introducing the squeamish to the niceties of real German cooking.  Once your friends learn to enjoy this, feel free to initiate them into the pleasures of sauerbraten, spatzle, vollkornbrot, and just about everything else…



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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