I have wanted to come here for a while now. They have been open for a few months and are primarily a production butcher shop that serves as a deli on Friday and Saturday. They have extended hours just this week so we were fortunate we were able to try them out.
Their menu is small but more than adequate.
Patrick is not too adventurous so he ordered their Pastrami sandwich, without 1000 island dressing, for $14. Their sandwiches come with chips but for a upcharge you can get Tallow fries. Like McDonald’s use to have.
I felt compelled to try as many different things that I could. Rather than try one of their Charcuterie boards I opted for Turchetti’s Tour . That is a sampling of 5 salamis for $10.
Their boards are long so taking a picture was tricky. The selections that day; from back to front; Cacciatorini, Finocchiona, Pepperone, Sopressata and Cotto. Each piece had its own distinct taste and personality and were all excellently prepared. How ever I usually default to a pepperone as my favorite salami. This was the case here. Turchetti’s salami is special. It is softer than most and practically melts in your mouth and would be excellent on a pizza.
Since N’duja was not included in the tour I ordered a plate of N’duja deviled eggs for $5. These were the craziest things I have had in a while. I am looking forward to trying that spicy spreadable salami by itself.
I read that they were now offering a Braunschweiger plate for $6. Now how can anyone pass up a chance to try this Classic German deli spread?
If this isn’t the best I have had it is up at the top. Most Braunschweigers are very assertive, they attack your taste buds. This one slips up on you and you can’t help but want more. I think the word sublime comes to mind. Another thing I discovered was Batch No 2 mustard. It is made locally as well. I have heard of it but have never tried it until today. It has an assertive start, to get your attention, but a more elegant finish with a slight hint of sweetness. A perfect partner to this sausage. Another home run. Overall I think this joint has a definite future in Indy. They are already in the process of re-modeling the space next door. They expect that to be ready by Spring 2019 in which case they are expanding their hours to 7 days per week. That is definitely something to look forward to.
Long before there was Smoking Goose there was Claus and before that Klemms. The latter two are the same family owned enterprise that has been in Indy for 100 years. Here is a link to their website. http://www.clausgermansausageandmeats.com/.
Claus’, as Klemm’s before has had a big impact on the local population;especially the sizable German immigrants. It has only been in the last few years local restaurants and bars have started taking advantage of the name and price point that Claus offers. When anyone talks of doing some serious grilling they head to Claus’. They also make various luncheon meats. Their braunschweiger ( both soft and coarse with bacon) and liverwurst (fresh or smoked) are my default proteins for a snack. A few slices with crackers,cheese and a beverage is a wonder way to spend an afternoon with friends or by yourself.
Saturday morning I awoke with a craving for said treats and headed to Claus’
That long golden thing is a 1 and 1/2 pound roll of soft Brauschweiger. The loop is a pound of fresh liverwurst. The bunch of sausages are called sizzlers. This is one pound worth,about a dozen. I have no idea why they are called sizzlers. I do know they are a great replacement for jerky.
This is what the soft Braunschweiger looks like on the inside. This delightful mixture is easily spread on toast and practically melts in your mouth.
Now this is what I had in mind when I went to Claus’. The Braunschweiger with slices of CoJack cheese and the Liverwurst with Ritz crackers. I strongly recommend their Bacon crackers. Now this is how I spent part of my afternoon. The only thing I didn’t show was the beverage. In this case it was a pint of Bitburger beer. Oh and yes that is a paper plate.