Bavarian Meat European Deli - Seattle

My grandfather was a Master Butcher specializing in sausages and hams who emigrated to the US from Bavaria (Fechenbach: just downriver from Würzburg in 1927. When he died, I thought that I would never taste his wonderful bockwurst again. I was wrong. They may read weisswurst on the package, but Bavarian Meats ' version springs from the very same well! I shudder to imagine a life without them. No matter where you guys re-open, I will rush to your door to re-stock. (And don 't forget a pile of knockwusrt ... and a few mettwurst ... and a nice, big chunk of blutzungenwurst, of course ...

Fantastic (and authentic! German sausages and other specialties, and always friendly staff.

This place is awesome! Everything is just so good. I get the usual and a pretzel to share. Their bread and bacon and sausage is the BEST. A beer with breakfast? Yes, please! This is definitely a stuff-my-face-place because I need to be rolled out on a furniture dolly when I 'm done. I called and the message said they are closed. Unlike Lee N., I wait for Bavarian Meats to reopen with fork and knife in hand! Honestly, how loyal a customer can you be if you won 't go back to a restaurant because it is closed during a pandemic shut down? What an outrage! It 's too bad he wasted 1 hour driving to the waterfront, that only left him 23 hours to post rants on Nextdoor about children riding their bikes on the sidewalk.

They are the best!! I sent them to my brother in Minnesota and he loves them

My parents, and for the past 30 years, every one of us (their five children) have been buying their sausages. Especially popular were their wieners, knackwurst and their great Weisswurst.Very few German sausage sellers get Weisswurst done right, but Bavarian Meats did. Now the company has been sold. I have purchased this new company 's products, knackwurst, weiners, bratwurst, and of course their Weisswurst. They have been weighed and found wanting. In the Bible, this writing on the wall culminated in Belshazzar the king of Babylon having his life ended by God. Now, I am not a Bible freak, but this felt appropriate. I will be specific, Weisswurst must be white, with green bits of parsley embedded in the tender veal sausage. The casing should be tender as well. This is a traditional and popular Bavarian sausage and must not be trifled with. The New Bavarian Meats do not know how to create Knackwurst, Weisswurst or even their weiners are a far cry from the former company. There is something amiss here. Did the old company not pass their sausage formulas to the new company? Or did the new company think their own formulas are better. If the latter is the case, the new company is wrong.Please do not mess around with my Weisswurst. Alas, now I have to go to Vancouver BC for traditional Weisswurst. Woe is me, because as I am American, the Canadians won 't let me in. In closing, Weisswurst, must be made with veal. Get it right, and I won 't need to go to Vancouver BC.