With 22 authentic varieties of sausage, Edelweiss is a Germanophile’s dream realized. An enclave for Portland’s German community since the Baier family founded it in 1982, Edelweiss has become one of the city’s busiest meat counters. Nearly every sausage recipe originated on Bavarian soil, and every available meat product has been cured, ground, and cased onsite—from the mild, pleasantly lemony weisswurst and the heady, cayenne-spiked Hungarian links to a dozen types of liverwurst—not to mention headcheese, pastrami, corned beef, and bologna. The cheese selections reflect Europe’s northern reaches: Swiss gruyère; French raclette; Finnish lappy and muenster; and aged Dutch gouda. As you’d expect of any sausage shop, Edelweiss stocks around a dozen types of European mustards, German curry ketchup, pickled herring, imported butter, sauerkraut, and fresh loaves of unctuous dark rye.
Find more in The Food Lovers’ Guide to Portland