Monday, May 3, 2021

Anthropomorphic Bockwurst
would be a terrible band name

Following on the heels of Saturday's post, here's another image from the November 13, 1975, edition of The Scranton Tribune.

It appears that Gutheinz Meat is still operating in Scranton after all these years, offering bockwurst and other seasonal meaty delights. It even has a Facebook page. On October 24, 2020, the business shared an old article indicating that "bockwurst was introduced into Pennsylvania in 1877 by Stephen Gutheinz, the father of Charles Gutheinz. Stephen made bockwurst during the month of May to coincide with the production of bock beer. In 1952, Charles was running their Gutheinz Meat Market at 520 Cedar Avenue."

It continues:
"At the Gutheinz Meat Market bockwurst was considered a fresh sausage and its production was restricted to cooler months. They used veal, lean pork (compare with the belly used in Knobländer which is not lean), fresh eggs, seasoning, and chive. Apart from flavour, the chives would act as a preservative while the raw egg will act as a binder and alter the mouthfeel. American Bockwurst was, as introduced by Gutheinz, a white sausage. Children in America called bockwurst a 'white wiener.' It became regulated in America on 9 June 1975 by the US Department of Agriculture."

Please note that this is the very first appearance on Papergreat of the word "mouthfeel."

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