Fetzer’s German Sausage

I tasted the sausage at Milwaukie Farmer’s market. That’s all I could talk about the rest of the stroll through the market. I got mine plain, no bun. Friends would point out peonies and other plants while I’m still moaning about the sausage. Sis couldn’t stand it any more and suggested I go back and get some to take home so hubby could enjoy it too. Sis is vegetarian so probably got sick of hearing about it. I did get some cold and was also given complete instructions on how to properly heat it… which I followed to the letter. Hubby was impressed, and since I’d also purchased some mustard, I had a name to go on. After a quick search found source for this marvel. I thought the stuff we’d been buying from another family owned meat market was good. But there is no comparison. Fetzer’s are so lean, but juicy. HOW DO THEY DO THAT? Amazing. It’s Mr. Fetzer’s secret and Mrs. Fetzer isn’t going to reveal it.
Unilocaler Cam T described that sweet lady at the stall, and I have no doubt she was describing Marianna Fetzer herself. She really is a delight. It was a treat to meet someone who is so passionate about something they do so well. I’ve since learned this is the 3^rd generation of sausage makers. They used to have a deli/​meat market, I think in Beaverton, but now just sell through farmer’s markets and a few select grocers in Beaverton and SW Portland since they really are trying to retire.
I loved the sausage and thoroughly enjoyed the 45 minutes I spent talking to Marianna. I’d give this more than 5 stars.

Have you ever noticed that no matter how cultures may evolve divergently certain themes keep on popping up? Like das vampire, nosferatu, kyuuketsuki, asanbosam, ch’ing shih… you get the picture. Apparently meat on a stick is just as popular as bloodsuckers. Satay, kebabs, shish taouk, yakitori, & sausage on a stick just to name a few.
That’s right. Portable food to nosh while getting your produce on at the farmer’s market. Spicy hot porkety sausage on a stick slathered with Fetzer’s own rustic German mustard. Mmmmm, cayenne spicy Hungarian Sausage meatsicle anointed with sharp mustard that won’t quite clear your sinuses but will definitely wake up your taste buds. $ 3 for meat on a stick, $ 1 extra if you want it nestled in a carby bun. The lady at the stall is so sweet she’ll even put sauerkraut on only half the sausage if you’re sharing with the cabbage-​phobic altho apparently strategically applied cabbage can avert gangrene. For realsies.
Those of you with a hankering for moo-​meat, they have Smoked Bratwurst & Spicy Beer Sausage. $ 1.50 to take cold snausages home with you to have your wily ways with at your leisure. Just make sure you reheat them in boiling water for a couple minutes before grilling to plump them up cuz no one wants a sad, shriveled bratwurst. And how do I know all these useful tidbits? More helpful advice from the sweet lady at the stall of course. Which reminds me, I have a porcine German Bratwurst waiting for me in the freezer. Is it lunchtime yet?