Mandler's Original Sausage Co.

After merely seeing NYC Eats' photograph of a photograph being taken at Mandler's Original Sausage Co., Gothamist was intrigued. We love meat, and what could be better than meat, wurst-style? So when Ronnie Mandler invited us to try some of his food and learn more about wurst, we headed to Union Square tout de suite.

Ronnie Mandler explained that his travels to Europe made him appreciate their sausages, which were poorly imitated here in the states. He developed sausages that are only made with the best ingredients. Ronnie also emphasized the importance of the sausage casing; sausage casings should not snap when bitten into (we did not know that) so he made sure his casings would allow for people's teeth to easily bite into the sausage.

We enjoyed not only the krainerwurst (beef and pork) and the bratwurst (smoked beef and pork) sandwiches on the warm fresh baked bread, but also were treated to a veritable wurst sampling of chicken, seafood – even a vegetarian one. The array of wurst was surprisingly delicious (seafood wurst, who would have thunk?), especially with a touch of the roasted red pepper condiment, peppadew. Add in sides of corn fritters (Jake's favorite) and zucchini fries, plus a drink (Mandler's now has a liquor license, so they sell beer and wine), you've got yourself a tasty and filling meal.

Mandler's Original Sausage Co.
26 east 17 street St. Union Square
212 255 8999
www.mandlers.com
Open: morning to late night
Menu

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Jen Chung in Food on December 5, 2003 11:35 AM

Comments [rss]

LIRC

You have to make a trek out to greenpoint for some authentic polish kielbasy and pierogies. I swear, i never knew how many varieties of Kielbasy there are, each tasty. And the pierogies.. the antidote to this snow..

and the pierogies

Anthony

I have to say that there's nothing more appealing then seeing Jen Chung consuming a hot sausage. That is all.

Jennifer

I've eaten there twice and I have to say I wasn't all that impressed--the sausages I had weren't that good and they give you these mammoth buns which kind of overpower the meat. I think Souperdog (by the Port Authority--8th and 44th- ?) is better.

Lisa

Why should they be? So long as they're exercising moderation in dietary indulgences, there's no need to fret. Food ain't the enemy.

Fil

these links look luscious. but aren't you concerned for your health when you eat such foods?

striver

For a host of ongoing NYC food discussions, take a look at Chowhound (www.chowhound.com). Posters there generally felt Mandler's had decent sausages, good toppings, and mediocre rolls, BTW.

Hilton

I admit, I giggled when I read this one.

tien

when is the "great gothamist gullet powwow" (i couldn't find another "g" word), where the best of imported foods are discussed? or all foods for that matter. i suppose there are other sites, but gothamist is just better or at least funner (yes, not a word).

Jen

Well, if there's meat, we come a-calling.

But it hasn't always been free.

And you can blame me and my poor Photoshop skills for the prosthetic hand.

Eliot

I'm glad that you two continue to stuff yourselves with free meat at every opportunity. Really. I'm also glad Jake brought his prosthetic hand to the restaurant for the photo-op!

jkottke

i've had sausage all over the city

Speaking of penis jokes...

Jen

Well, Daisy May's for BBQ, of course.

tien

mmm!!!

so, now there is mandler's for sausage, carl's for cheesesteaks, what's next to tackle on the new york imported cuisine list?

jake

what really impressed me was how passionate ronnie was about sausages- he knew everything there was to know about making them, and had clearly spent a lot of time and effort perfecting things before he opened the store. the work definitely shows- i've had sausage all over the city, but his wursts are a breed apart. get some today.