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Examples

A compilation of some interesting and some unusual requests

After the Leberkäse comes the Leberwurst - 02-02-2016

Course participant

An Italian man who has a small eatery in the Apulia region

Participant's interests

The participant had already in 2012 been here with us and had learned how to make Leberkäse. He uses this knowledge successfully back home.
Now he wanted to improve this product and to minimize the occasional flaws in it.
He also wanted to include sausage spreads (Mettwurst and finely ground Leberwurst) in his product range. These products are hard to find in Apulia.
 

Training contents at the butchery

During the day course, we made Leberkäse first, and we also discussed the possible causes of some flaws. The aspects of theory and practice for making Kalbsleberwurst and Mettwurst were then covered.
 

Successor of a spice company gathers first sausage experience - 11-01-2016

Course participant

Potential successor of a spice mill

Participant's interests

The grandson of the owner of a small spice company completed a business degree, but has still some shortfalls in practice. So far, apart from the business aspects, he only knows how to make spices, spice mixes and additives.
However, he still doesn't know when, how, why, and which spices and ingredients are used in sausage production.

Training contents at the butchery

During a one-week training program, we showed the participant the basic aspects of sausage production and did different "cross-trials":
a) How we produce
b) With spices/spice mixes of his own production
 
We also gave him suggestions about how he can try different tests at home.

Jumping into direct marketing, yes or no? - 11-10-2015

Course participant

A farmer from the Swabia region

Participant's interests

A part-time farmer has a cattle herd back home and is considering to step professionally into direct marketing, as main occupation.
That's why he wanted to know what was needed in terms of know-how and machines in order to produce the different types of sausages.
Original e-mail inquiry:
"What I'd really like to learn is how you can make the complete sausage range, from splitting the pig halves to the finished product. As discussed, it would be interesting to learn about the types of sausages you can get from butchering your animals, potentially making salami, Pfefferbeißer, etc.

Training contents at the butchery

During the week-long training program, we showed the participant how he could start producing sausages with as little as possible financial and machine-related expenses. Also, what possibilities exist for a later expansion.

Professionalizing the sausage making hobby? - 13-07-2015

Course participant

A hobby sausage maker from Bavaria

Participant's interests

"I have seen with great interest that you offer this course on online business, and also a sausage course as individual training.
I would be very interested in both.
I'd like to become independent with an online business. However, I'm not a butcher, but a hobby cook, and would like to be a self-marketer, as you call it."
That was the first inquiry by email.

Training contents at the butchery

This lady wanted to offer at first "only" one product in many different variations: We had a short theory and practice training program about this product. We also had a long discussion, especially with regard to legal aspects and different concepts of (online) marketing.

Developing a sausage production facility abroad - 26-04-2015

Course participant

A gentleman from Russia currently working in Germany

Participant's interests

Plan: Independent sausage production facility in GUS / Moscow region
Concept:
- Establishing some sales points
- Scope: the initial, daily sales amount will be relatively small and should grow slowly
Planned range of products:
- Sausage products: Bavarian Weißwürstchen, Leberkäse, Franconian Bratwurst, Bratwürste (red/white), Bockwurst, Curry Wurst
- Meat products: Schnitzel (Wiener Schnitzel, etc.) Frikadellen
The training contents should include the following (according to my evaluation at the moment):
- Theory/concept part:
- Explanation, adaptation and completion of general concept
- Finalizing and preparing the planned range of product (variety of products, different flavors, and also with regards to the required investment expense in machines, etc.)
- Advice in gastronomical matters (product display at the sales point, design of counters, etc.)
- Clarifications of organizational and logistical matters (e.g., local or central production, storage, refrigeration, transportation, margins, "make or buy", "best before" for each product, designing production processes (put in practice in the practical part of the program)
- based on the planned range of products and after clarifying organizational and logistical matters: Identifying the products that can be used during the course to provide the knowledge and skills needed
for independent production
- Theory  -> sausage and meat (leaning towards the product selection planned)
- Sharing knowledge on the necessary equipment and machines for production and preparation (at point of sales): besides getting equipment/machines operational (practical part, see below), the concrete focus is to answer the question about which production processes require the use of equipment and machines (or would make it a good idea from an economic perspective) and which production steps can be carried out through artisanal skills (especially because the lower staff costs in the CIS countries)
- Collection of all findings and presentation of the general concept in numbers/data (by me), plausibility check (by you)
- Practical part:
- Providing the knowledge and skills needed for the own production and preparation (cooking, grilling, etc.) of items (based on the product selection planned and agreed upon)
- Knowledge: complete recipe, possibilities of variations during production, approach when putting together and preparing the raw ingredients and the filling
o Skills: Providing artisanal skills (based on product selection)
- Providing knowledge (especially about achieving operability, but also about repairs or alternatives in case of breakdowns) on the machines and equipment needed for production and preparation
o Important: Possibility of an extended production collaboration in her premises / video, pictures and transcript.
 

Training contents at the butchery

The participant received the essential info in 4 modules.
He also came back repeatedly in the course of a year for one day sessions to expand on his knowledge and clarify new questions.

Module 1 - Basics
Watch first how we carry out our production and, of course, try some of our products.
Weißwurst-Leberkäse-Bockwurst-Bratwurst
After that, the theory of what's been learned is discussed, and the above concept is adjusted.
The following basic questions are answered:
What purpose would serve the investment in which machines?
Which premises?
Indicate which product selection involves which requirements in terms of machines/premises and also money.

Module 2 - Selection of meat for the products, recipes
Preparing and sorting beef/pork meat for the production
Practical demonstration on how to cut a pig in halves, plus some pieces of beef.
Main focus: How is the meat prepared and sorted and how to obtain how quality items.

Module 3 - Week of sausage production
Main focus here on the production of sausages based on the following program:
Daily: Fränkische Bratwürste
Monday: different raw sausages (Pfefferbeißer, coarse Mettwurst) Preparing the meat for production on Tuesday (see types there)
Tuesday: Weißwurst, Gelbwurst, (possibly Wiener, Bockwurst, Leberkäse, Fleischwurst), Leberwurst, Blutwurst, Preßsack, preparation for Wednesday
Wednesday: Wiener, Bockwurst, Fleischkäse, Fleischwurst, Krakauer, ... Schnittwürste like Bierschinken, Champignonwurst,  home-made Sulze, Preparation for Thursday
Thursday:  different types of raw sausages (Pfefferbeißer, coarse Mettwurst, fine Mettwurst), salami, preparation for Friday
Friday: Weißwurst, Gelbwurst, Wiener, Bockwurst, Leberkäse, Fleischwurst, canned Wurst
During the week we also cooked sauerkraut, soup, and we made a sauce.
Work start and recommended training start Monday and Thursday at 7:00 a.m.? Tuesday, Wednesday and Friday at 4:00 a.m.
Training time was around 4 hours in production every day. After that, theory and questions and answers for about 1 hour (theory aspect for the practical content).
After that, the participant can stay at the premises to gather impressions for as long as they want. The participant had then different opportunities to expand their knowledge.
The actual training took about 4-5 hours every day.
During production, the participant was able to ask me and the staff questions at any moment. Taking notes, pictures, and video is allowed at all times. I actually recommend this. It makes it very easy to see what you have done later on.

Module 4 Preparing/cooking/selling/open questions
Cooking soup and sauce
Preparing meat dishes in the kitchen
Open questions
 
Gathering experience
In my opinion, the basics are covered with the above modules. Anything further consists of covering contents more deeply and gathering first experiences. If you want, you can arrange to do that that with us any time.
Any day you decide is suitable. On the day, you may work along us for as long as you want.
I'd be happy to support you through training on site in Moscow. I can get to know the on-site conditions and, if you want, train your staff.
 

Sausage production in Indonesia - 13-04-2015

Course participant

A gentleman from Indonesia, whose family has a cattle farm

Participant's interests

The participant from Indonesia works currently in Germany in the IT field. His family runs a cattle farming business in his native country.
He'd like to go back there in the mid term and establish a "direct marketing" operation of meat and sausage items "German style".
As first step, he'd like to have a broad overview on how you make sausages and which equipment you need.
 

Training contents at the butchery

During the course of a week, we had given the gentleman an overview of the traditional basic German sausage types: Leberkäse, Weißwurst, Wiener, Fleischwurst, Schinken and Salami.

German Sausages - 24-11-2014

Course participant

Owner of a catering business in the USA

Participant's interests

Original e-mail inquiry:
"I started a catering business here in the States in which we offer German specialties.
We currently source our sausages from a farm which works with German recipes. The sausages taste good and sell accordingly. However, I think it's important to produce your own sausages.
That's why I have decided to do a quick course in which I can learn the basics of sausage making. I'm interested in producing Bratwurst , Wiener Würstchen , Bockwurst  and Knacker."
 

Training contents at the butchery

Based on what the participant wanted, we organized a quick 3 day course on how to make the most important German sausages: The main focus was Leberkäse and different types of Bratwurst:
These were some of the types:
Texture: Coarse, medium coarse, fine,
Seasoning: Spicy to mild
Casing: Pork casing, sheep casing, traditional Franconian "Bändeldarm" (including their grilling properties)
Production: Boiled or not boiled before grilling them
Storage and shelf life
 

A colleague from Romania seeks further development - 20-10-2014

Course participant

Owner of a butcher's shop in Siebenbürgen

Participant's interests

The owner of a butcher's shop in Siebenbürgen was doing an "inspiration tour" in Germany. That's why he visited us, among others, and found out about our "Wurstkurs".
This is his inquiry by email shortly after that:
"It was very nice to meet you on Friday.
I'd be happy to do a "Wurstkurs" at your premises.
 
These are the topics I'd be interested in:
Raw and cooked ham production, storage, packaging
Salami and Mettwurst production, or alternatively ageing
Leberkäse and Sülzen."
 

Training contents at the butchery

We worked out the participant's sausage interests in a one-week course. Besides production, he got a lot of ideas in our store, where he simply sat down for a while and watched us sell our products.
We also gave him other suggestions on how he can further develop his butcher's shop back home.
Besides recipes and production methods, he's also taken away many suggestions for the online sale of sausage and meat products, although that was not originally part of the plan).
 
The participant used extensively the feature of "Answer to questions on the training topics also after training".
In addition to the questions on recipes, especially with regards to developing the online store: We helped him, for example to find the appropriate packaging and refrigeration options.
 

Problem with Leberkäse in England solved - 17-10-2014

Course participant

A

Participant's interests

A semi-professional producer of Leberkäse from the UK has quality problems with his products. He does some research on the Internet and finds our advice section online. Because the problem is not so easy to solve, he decides to do a Wurstkurs on the topic of "Leberkäse" and flies from England.
This is the original question:
"first of all, congratulations on your web site and your dedication!
I have a question on how to make Fleischkäse. I live in southern England and plan to go for the first time to a local Christmas market as hobby cook. There's going to be a little "Bavarian village" there this year.
And of course you need Fleischkäse/Leberkäse there. Now, my problem is that I can't make it consistently. My first attempt was a nightmare; with the available nitrite curing salt and phosphate, the second result was a dream: the taste, the colour and texture were perfect and I was happy. Then two days later, done "exactly" the same way, and the colour development clearly didn't work. Then I read the production instructions, which in part contradict each other. The next result was swimming in water after being baked, and the texture was impossible. I'm getting desperate. Do you have any guidelines for production? Or should I book a 3 hour course with you? I could easily come from London to Nuremberg. Everything should happen before December, so I have enough time to practice".
 

Training contents at the butchery

We offered him a short, intensive and very effective training session:
After his arrival on a Thursday evening, we discussed the theory about Leberkäse production, and we prepared the meat. Then early on Friday we applied what we had learned and made Leberkäse. And after that, he had to go back to the airport...
 

Feedback from the client

Hello Herr Böbel,
Just to thank you once again for the enjoyable and instructive hours I spent with you. We achieved the objective: my products are now clearly better and more consistent. Unfortunately, your Leberkäse still tastes slightly better than mine, but I'm working on that...
 

Sausage production in Jordan - 13-10-2014

Course participant

A businessman from Jordan

Participant's interests

A businessman from Jordan who has been successful in the building and textile sectors, and who'd like now to expand into sausage production. He'd like to offer German sausage items in his home country, which he got to know and love as a student in Karlsruhe.
The only restriction (for religious reasons): NO pork meat
 
He needed assistance with recipes, machines, work procedures, and, at a later point, some training in Jordan.
 

Training contents at the butchery

The first week, we taught him the basics of sausage production. What do I need which machines for? Which work procedures are possible? What taste does sausage have, apart from beef, sheep or chicken?
We replaced pork fat with vegetable oil.
 

Sausage knowhow for California (USA) - 25-08-2014

Course participant

A couple who wants to emigrate to California

Participant's interests

The participants' father and father-in-law had previously a sausage production business in Asia. Since then he has moved to California for business reasons. He'd like to start again there with the sausage production with his daughter and son-in-law.
For this purpose, he'd like them both to learn the basics from me.
He'd also like to have used German machines sent to the USA for sausage production.
 

Training contents at the butchery

In close consultation with the father, we develop a course program in two sections:
1st section:
Overview of production for traditional German products, such as Leberkäse, Wiener, Weißwurst, Fleischwurst.
2nd section (4 weeks later)
Reviewing and broadening the learned contents, plus assistance on buying used machines; research on used machines; viewing the machines together; assessing whether the machines are suitable for the project
 

Sausage production for career changers - 01-07-2014

Course participant

Career changer

Participant's interests

Career changers want to develop a specific product. They have (almost) no idea about sausage making. But they have a goal, a dream.
After some steps of "Learning by doing", they think they need professional help.
 

Training contents at the butchery

Joint production of different items that the participants want (using no such and such ingredients, using such and such ingredients at any cost); solving difficulties previously occurred and discussion on spices.

Sausage production for the Premium - 12-11-2013

Course participant

Sausage maker from Thailand

Participant's interests

A sausage maker from Thailand was at a trade fair in Germany. He found out about machines and ingredients there. He wanted to learn about production methods and recipes with us.
Up until now, he has produced mainly for the mass market (big quantities at low prices) in Thailand. Now he wanted to step into the Premium segment with "Sausage German Style").
 
Original question:
"I was looking for a 'Wurstkurs' and found your web site. Now I'm interested in taking part in your course.
I'll be in Germany for an unspecified amount of time at the end of April to go to the Interpak fair in Düsseldorf (8-14 May).
A bit about myself: I'm a board member at a medium-sized company in Thailand with around 400 employees. We produce different meat products, such as sausages, ham, bacon, and different traditional Thai meat items. At the moment we produce predominantly low-cost sausages, en masse. However, we'd like to attempt to step into the Premium segment.
Because we don't have any master butcher (and I'm also very interested), I have decided to do a "mini training" in the art of making meat products.
These are some of the questions, tips and recipes that I'd like to cover:
- How do I make Wiener Wurst (I'd be also interested in the original recipe, beef and pork; given that we don't handle any beef, should the emphasis be on the production of Wieners without beef)?
- How do you make poultry Wieners?
- The texture (meat, firmness, etc.) of our boiled ham leaves a bit to be desired. How can we improve this? It is also possible to change the recipe completely (spices, phosphate, possibly carrageenan), given that our ham doesn't sell particularly well yet.
- Other flavours for boiled sausages, bologna or mortadella would also be interesting.
- How can I save on costs for different meat products without compromising quality?
- How can I improve the products shelf life?
 
 

Training contents at the butchery

We covered theory and practice for all the above topics within one week. After that, some emails were exchanged in order to answer some questions issues faced over in Thailand.

Visit from New Zealand - 01-09-2013

Course participant

A New Zealander

Participant's interests

Participant from New Zealand, originally from Chile, had also lived and worked in the USA, and was living temporarily in Germany. The participant indicates that the quality of sausages is not very high in New Zealand. He wanted to try to help and change this after going back there. Just privately first, then potentially as a business. Here's the original message:
"First of all, you might need to know that I have no previous experience making sausages of any kind. My family and I are in Germany temporarily, and I thought I could try to do something totally different from what I normally do (I'm a translator). So, because I am not allowed to work here,  I thought I could instead learn something traditional from this country that I can potentially use later in New Zealand when we go back there next year. And the idea of making sausages, for myself or commercially, sounds very appealing to me. As I told you, in Chile you can find very good sausages made in the Spanish and German traditions. Unfortunately, good sausages are hard to find in New Zealand. The normally available ones are very bland and have no texture.
I mentioned Mettenden because I have tried those here, and that's the sort of thing you can find in Chile. But if you know something similar to Mettenden that would be easy for you to make at your premises, that's fine with me. I'm also open to learn how to make other types of sausages that you might think would be useful. Bratwürste perhaps?"
 

Training contents at the butchery

The training contents included basic aspects of German sausages, especially Bratwurst and raw sausages. Besides that, advice with respect to required machines. The goal was to be able to make the largest variety of products with a minimum investment.

Express training - 01-08-2013

Course participant

Participant from Canada

Participant's interests

Learning a lot about sausages in the least amount of time. Virtually an express training program.
The participant is from Canada and lives in Taiwan. He has the goal of starting an independent "German sausage production" business there. He had done a course in Canada before. It was mostly about meat (cutting-cuts). Now he wanted to complement this expertise with sausage making. The language to be used in the course was English.
Original message from his German friend:
"I have a Canadian friend who doesn't speak German, but who has a lot of interest in doing a Wurstkurs.
Do you have bilingual trainers, so that could work?"
 

Training contents at the butchery

He was here for 2 months. We arranged a "butcher apprenticeship in two months" for him. We taught him as much as possible within this time frame.
We followed the first weeks of training on Facebook. See here:
 

Sausage production for a Brazilian - 01-03-2013

Course participant

Business manager and chef

Participant's interests

Production of traditional German products at his restaurant in Curitiba, Brazil.

Training contents at the butchery

Business manager and chef did a day course in order to learn how to make sausages and which kind of investment is needed.
They were taught the basics about how to make traditional German products (Bratwurst, Leberkäse, Weisswurst).
They also receive advice on potential ways to go about starting production at their restaurant kitchen in Curitiba.
We also discussed the possibility of Claus Böbel providing training on site in Brazil.
 

Visit from Switzerland - 01-10-2012

Course participant

A man from Switzerland

Participant's interests

Making his own Franconian Bratwürste in Switzerland. He knows this type of Bratwurst from his childhood in Franconia. However, since he lives and works in Switzerland, he misses them.

Training contents at the butchery

We made Franconian Bratwurst with the participant. We covered theory first, explaining how it is done. Then we made a small batch with "household appliances". That way he can replicate it at home.

Bratwurst production in Brazil - 01-04-2012

Course participant

Participant from Brazil

Participant's interests

Starting a Bratwurst production business in Brazil. The idea was to produce different types of Bratwurst with as little financial investment as possible.

Training contents at the butchery

The participant was able to help during production of fine, medium, and coarse Bratwurst. Then we also discussed Rinderbratwurst. She received tips on useful machines and things to be aware of on site.

Sausage production in Vietnam - 01-03-2012

Course participant

A man from Vietnam

Participant's interests

Starting a Bratwurst production business in Vietnam. The participant had very little previous experience in the field, but he had a dream...

Training contents at the butchery

The participant had done a 2-day course in 2011 and wonders if he has the confidence to make sausages. After deciding to go ahead, he books a 3-week training program 6 months later.
Main focus:
Cutting a half pork carcass
Using the sections
Making traditional German products, such as Bratwurst, Wiener, Leberkäse, Rohwürstchen, Blutwurst, and Leberwurst
 

Processing and cutting process - 01-12-2010

Course participant

Participant from Germany

Participant's interests

Processing of sections obtained after cutting a pig (a buyer for prime cuts is available). The machine use (investment amount) should be as little as possible.

Training contents at the butchery

The participant was able to give us a hand, work by himself or look over the shoulders during the production of Bratwurst, Pfefferlinge, coarse Mettwurst, and Salami.

Learning by Doing - 01-04-2009

Course participant

Hobby butcher

Participant's interests

This hobby butcher has a relatively extensive collection of machines at home and experience through "learning by doing". He's had problems when making cooked ham and Leberkäse.

Training contents at the butchery

The participant made Leberkäse and cooked ham with us. We looked into his problems through theory and practice.

 

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Metzgerei Claus Böbel
Ritterstraße 9
91166 Rittersbach
Kontakt
Telefon: 09172-488
Fax: 09172-668954
Mail: info@umdieWurst.de<