Zeppelin sausage
The Zeppelinwurst is a protected brand for a coarse delicacy liver sausage that has been produced in Frankfurt am Main since 1909 . Today's brand owner is Hans Zimmermann.
Product history
Beginnings and naming
The master butcher Stephan Weiss opened a shop in Frankfurt's Freßgass in 1907 . A special liver sausage, which he initially produced and sold as Riedes Delikatess liver sausage according to a recipe he developed , became one of the favorite products of his customers.
Weiss had served with the Uhlans under Ferdinand Graf von Zeppelin during his military service . Because of this connection and his enthusiasm for airship travel at the time , especially the zeppelins , Weiss came up with the idea of naming this product Zeppelinwurst .
The concrete occasion was the International Aviation Exhibition in Frankfurt in 1909 . On March 15, 1909, after a tasting, Graf Zeppelin granted approval for the designation. Through his private secretary and authorized representative, Ernst Uhland, the count let it be known that “- although His Excellency is otherwise averse to any claim - you should be allowed to name the sampled sausage 'Zeppelinwurst' as an exception, but without any commitment on this side”.
Weiss registered the zeppelin sausage with the Imperial Patent Office , which is why it is still a protected word and image trademark to this day . From then on, he advertised his liver sausage with a Zeppelin image in front of the Frankfurt Cathedral on the label. The zeppelin sausage was also part of the on-board catering on the worldwide trips of the zeppelins.
Manufacturer
Sales have been ongoing since 1909 until today, only the manufacturers changed several times. From 1909 to 1958, Stephan and his son Hans Weiss offered the Zeppelin sausage in the butcher's shop on Freßgass. 1958 to 1983 master butcher Heinrich Zimmermann and then his son Hans Zimmermann ran the Zeppelin sausage business. From 1983 to 2003, the Hanau- based butcher's shop Zeiss produced the zeppelin sausage and offered it in its then rented branch on Freßgass.
In 2003, the Dietz company, based in Schopfloch, obtained the license to manufacture the product under license, but only sold it as canned goods, not as fresh goods, in the shop of the Ebert butcher in the Freßgass, which has been in the house of the former Weiss butcher since 2003 Branch operates. Since 2009, the zeppelin sausage has been produced with the original recipe in smoked natural casing, in artificial casing and as a canned glass.
Ebert's soup room is now located in the former headquarters of the butcher's shop at Große Bockenheimer Straße 31 in Frankfurt am Main . The two-storey, plastered, narrow half-timbered house was built as a residential building in the Rococo style around 1760 and has a volute gable . It is a listed building.
100 year celebration
On the occasion of the hundredth anniversary of the Zeppelinwurst - and at the same time the eightieth anniversary of the world voyage of the airship LZ 127 Graf Zeppelin - various events took place in 2009, for example in the Neu-Isenburg district of Zeppelinheim near Frankfurt am Main in the community center there and the attached building Zeppelin Museum . Only for this occasion, butcher Eugen Nagel produced a Zeppelin pate and the Zeppelinheimer Wurst , a boiled sausage , but no liver sausage.
In the Zeppelin Museum in Zeppelinheim, among other things, the history of the zeppelin sausage is presented.
Media reception
In the mass media , the trade press reported on the Zeppelinwurst, such as the afz - general butcher newspaper and the food newspaper ; various daily newspapers such as the Frankfurter Rundschau , the Main-Echo and the Offenbach-Post ; as well as hr-fernsehen as part of the Hessen à la carte television series .
The liver sausage specialty was, as part of the Frankfurt food culture, in the book Frankfurt specialties. From A for apple wine to Z for Zeppelinwurst and also made it into the book title.
In the literature , the Zeppelin sausage went one by that of Walter Pape made editing of letters of the writer Joachim Ringelnatz , who wrote in January 1934 his sister Ottilie after a visit with her, "We eat away at your Zeppelin sausage and were very pleased [...]" .
The writer Valentin Senger also reports on this sausage in his novel Kaiserhofstrasse 12 .
literature
- Hans Zimmermann: Zeppelinwurst - a liver sausage with a great history . In: Hessische Heimat , 65th year, 2015, Issue 2/3, pp. 25-30.
- Andrea Rost: Frankfurt specialties. From A for apple wine to Z for zeppelin sausage. B3 Verlag, Frankfurt am Main 2007, ISBN 978-3-938783-25-2 .
- Hans Georg Knäusel: Zeppelin. The history of the Zeppelin airships - designers, technology, companies. 2nd, revised edition. Aviatic, Oberhaching 2002, ISBN 3-925505-56-3 , p. 53.
Web links
Individual evidence
- ↑ Trademark entry at the German Patent and Trademark Office
- ^ Hesse - origin and sausages . On: www.ronnebursch.de; Retrieved April 11, 2011.
- ↑ a b report in afz-journal , edition 12/2009, p. 12.
- ^ Letter of approval from Ernst Uhland to Stephan Weiss dated March 15, 1909.
- ↑ Sigrid Aldehoff: Zeppelin-style liver sausage Frankfurter Rundschau, August 24, 2009,
- ^ Report in the Lebensmittel Zeitung , No. 40/2003, p. 78.
- ↑ a b From the beginning until today ... ebert-feinkost.de; Retrieved June 2, 2013.
- ↑ Heinz Schomann u. a .: Monument topography city of Frankfurt am Main . Societäts-Verlag, Frankfurt am Main 1994, ISBN 3-7973-0576-1 , p. 42
- ↑ Zeppelin story (s) culinary and cultural. 100 years of Zeppelinwurst - 80 years of the Zeppelin World Tour (PDF) In: Stadtillustrierte Isenburger , Edition Momos, Neu-Isenburg, Issue No. 51, September 2009; Retrieved April 12, 2011.
- ↑ Enrico Sauda: With sausage and champagne into the past . On: www.op-online.de ( Offenbach-Post ) from October 15, 2010; Retrieved April 10, 2011.
- ^ Report in the Frankfurter Rundschau , October 16, 2009.
- ↑ Martina Himmer: Free travel for flying cigars . main-netz.de ( Main-Echo ), October 20, 2010; Retrieved April 11, 2011.
- ↑ Hesse broadcast à la carte on March 26, 2011.
- ^ Walter Pape (Ed.): Joachim Ringelnatz. The complete work. Letters. Henssel, Berlin 1988, ISBN 3-87329-134-7 , p. 467.
- ^ Valentin Senger, Kaiserhofstrasse 12 . The quote reads: “… to the butcher Stefan Weiß (note: the last name of the butcher is correctly 'Weiss'), who was putting together a new sausage mix just in time, when the airship 'Graf Zeppelin' landed in Frankfurt for the first time , pressed it into a meter-long, three-inch-thick casing, gave the giant sausage to the airship crew and thus obtained permission to call this type of sausage 'Zeppelinwurst'. "
