Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.
Sometimes the best things happen by accident. In 1634, the beer that was being brewed by Paulaner Monks of the Neudeck Monastery caught the attention of imbibers living in Munich. It became so popular that commercial brewers banded together to try and stop the monks from making their delicious beer. The mayor rejected their petition and allowed the monks to continue brewing. And so, Paulaner Brewery was born.
These days, Paulaner has locations all over the world, from Shanghai to New York City. We’re lucky enough to have the latter nearby where they brew traditional German beers and send them straight from the fermenting tanks to the bar taps. The beers are backed by hundreds of years of tradition, so every batch is smooth and consistently delicious. And while we love the beer, we’re even more interested in what’s going on in the kitchen.
White & Blue—the restaurant portion of the brewery—is helmed by executive chef Daniel Kill, a Bavaria native who decided he wanted to work in kitchens at a young age because he was inspired by his grandfather’s supreme cooking skills. Chef Daniel worked at two Michelin-starred restaurant Tantris in Munich before moving to NYC in 2008. Here, he was chef de cuisine at Michelin-starred Wallse before taking the executive chef position for the entire KG-NY restaurant group. His knowledge of both fine dining and Bavarian home cooking comes through in his menu for White & Blue with mouthwatering dishes like crispy pork knuckle and veggie spätzle with brussels sprouts, mushrooms, gruyere and crispy onions.
Chef Daniel is a Bavarian cuisine expert with meat being one of his specialties. He hand selects every cut before it comes through the Paulaner kitchen, is aware of the animal’s diet and can tell if the meat is high-quality just by looking at the colors of the flesh and the fat. He’s an expert sausage maker, a skill he actually learned when he first arrived at Paulaner. And Chef doesn’t throw just any meat into the grinder. He only uses cuts that would be acceptable to serve grilled or braised on their own, and that rich quality of flavor and texture comes through in his sausages.
Last month, Paulaner began offering sausage making classes to the public, and we got the chance to learn from Chef Daniel himself. We highly encourage buying a ticket to the next class so you can learn to make your very own batch of sausages. But if you’re not in the NYC area, don’t worry—we have a recipe for Merguez lamb sausage with step by step instructions, complete with photos, right here. They make the perfect holiday gift for all the meat lovers in your life.
Daniel Kill’s Merguez Sausage
- 3 pounds lamb shoulder
- 20 grams kosher salt
- 3 dried Thai chilies
- 5 grams garlic powder
- 5 grams coriander
- 5 grams cumin
- 5 grams paprika
- 30 grams red wine
- 60 grams red wine vinegar
- 100 grams red pepper puree
- .5 pint milk powder
- Sheep casing
Start with a 3 pound lamb shoulder. We recommend going to your local butcher to get the best cut of meat possible. Dice the lamb shoulder into small pieces (about 1-inch cubes) if you’re using a home grinder.
Measure out salt, chilies, garlic powder, coriander, cumin and paprika. Using your hands, coat the lamb pieces with the spice mix. Make sure to wear gloves so you don’t get burned by the chilies. Spread the lamb out on a baking sheet and freeze until it’s cold and firm, almost crispy, to the touch.
Slowly add the lamb to a grinder.
Grind the lamb once through a medium die.
Transfer to a mixing bowl and add remaining ingredients. Mix on the lowest speed until fully and evenly incorporated.
Pipe into a sheep casing. Once all the ground lamb is in the casing, cut the end and tie it to secure the meat inside.
Using both hands, gently pinch about 6 inches of sausage between your index finger and thumb on both ends. While firmly holding the sausage, spin the 6-inch piece to create a link. Repeat down the whole length of the sausage until it’s completely divided into links. Let the sausage dry for a couple of hours.
To cook, saute over medium-high heat until golden brown. Freeze any sausages you don’t use for future use.