Dittmer's doesnt get enough mention either in the press or on Chowhound. It is worth a special trip. It is a butcher shop in Mountain View that makes Over 100 Homemade Specialty Items and Sausages.
These sausages are so good I found myself planning my September 2005 meal menu. I usually only eat sausages in the fall. No more anemic Aidells. Roseamunde forget about it.
The shop is filled with the wonderful smell of smoked meats and kielbasa. In fact, on the long ride home my car was filled with the wonderful smell of the smoked lamb ribs and it was all I could do not to rip open the package and start gnawing on them. They tasted even better than they smelled when I sampled them at home.
I was already impressed with the display in this sparkling clean butcher shop. I tried the special sausage of the month, chicken spinach parmesan, said Oh My, and asked who made this wonderful sausage. When I was told Dittmers made everything, I picked up my jaw from the floor and started to shop.
I picked up a few deli items like a crisp garlicky dill pickle. I tried the German pickle which was also crisp, but was sweet, almost like a bread and butter pickle, but it was whole like the dill. I had some nice dill based cole slaw.
What to buy, what to buy? Fresh meat, smoked meat, fresh sausages, smoked sausage, cold cuts. The prices are excellent also. The lamb had seven ribs and was about $4.
Should it be double smoked sausages like Paprika Sausage, Creole Andouille or Venison Andouille, to name a few? How about one of the many fresh sausages like French Wine Sausage, British Bangers, Danish Medisterpoise, Hot Italian Sausage, Lamb Merguez Sausage or Boreswors? Or perhaps it should be Weisswurst, Frankfurters, Hannoverwurst, Knackwurst, Smoked Bratwurst, Ukrainian Sausage, Ring Bologna, Grutzwurst, Blood Sausage, or Bermer Pinkelwurst. You can check the web site below for the complete list.
Dont forget it isnt just the amazing selection, but this is outstanding quality. The walls of the shop are lined with awards for the pates, cold cuts and sausages.
I went for the cold cuts and chose Mozart Loaf and Chicken Schinekenwurst. The Chicken had a fresh roast rather than a cold cut taste and flavor. It was mildly peppery with a bit of cinnamon. I just noticed that I paid $1.54 for ¼ pound. Im eating it now and it has the most delicious smell as well as taste. How many cold cuts can you say that about?
The Mozart Loaf had pistachios and was also complexly spiced.
I know I will be buying my Kielbasa and ham here for Easter.
There are sandwiches and I had the Polish Sausage with house made sauerkraut. While I always thought that Polish Sausage was English for Kielbasa, Dittmers pointed out they were different. Whatever it was it was as good, if not better, than any Kielbasa Ive had anywhere
I have got to think this store has changed over the years. I lived less than a mile from this place in the 1980s and I seem to remember it as unimpressive. I have breezed by the shop and never stopped again.
Any fresh meat you could imagine is available here. Check out the web site. Better yet, check out the shop.
Heres a link from 2002 on Chowhound about Dittmers. It gets a mention here and there on Chowhound, but really deserves more applause. One of the tips on this link is that you can bring in any meat and they'll smoke it for you.
[BROKEN LINK REMOVED]
Dittmers will also custom make sausage using either your own recipe or one of their own, There is a 25 pound minimum order for custom made sausages.
The picture is of the chicken spinach parmesan sausage.
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