grilled andouille, cranberry-mustard; tomatoes, savory; kale

Germans in Louisiana.

I admit I don’t always get irony, and besides, why couldn’t there be Germans in Louisiana?

Barry picked up 4 sausages at Schaller & Weber on Wednesday. It’s the very German butcher and grocery store on the upper east side, which makes their own sausages. While he was still there, he texted me this image of a pre-packed version of the same Andouille, because the packaging had a description of the product on the label.


I took the words literally, which Barry found amusing when I mentioned it once he had returned home. It seems I hadn’t understood the conceit: The smart young German-American owner of his family’s traditional ethnic food shop, one that had opened in intensely German Yorkville over 80 years ago, was playing with contemporary New York taste, and the superficial absurdity of a spicy Cajun sausage having anything to do with Germans.

All of this might have been true, but after a little searching on line just now, I learned that an important German migration (mostly Rhinelanders, who seem to have been the most prosperous and mobile), settled in the areas now called Cajun in 1717-1722, preceding by 40 or 50 years the arrival of the Acadians from Canada, following Le Grand Dérangement. The German area was, and still is known as the German Coast. One account says these Germans were responsible for introducing sausages to the region.

We didn’t need this intelligence to enjoy the delicious sausages we had last night, but I’m delighted to learn that Jeremy Schaller knows his history – and his geography.