-~ WELCOME TO
Thank you for visiting the website for
Binkert's Meat Products. We are a family owned and operated producer
of traditional german meat products. Our award winning selection of
products includes a variety of sausages, lunchmeats, salamis, smoked
meats and more, all made using traditional german recipes. Our retail
store in the Rosedale area of Baltimore is open to the public and is a
favorite spot of german food lovers from the greater
Baltimore-Washington area. In addition to our selection of
authentic german meat products, we carry a variety of imported
german breads, sauerkrauts, condiments, chocolates and more in our
On our website you can find our retail
address & google map of our store, contact info, and our
current retail pricelist using the sidebar on the right
of the page. We will also list important news and updates about
Binkert's below, so check back often for the latest info on your
favorite german meat shop!
If you are interested in placing an order
online, visit our
Online Store to browse our products and place an order for home
Thanks again for visiting Binkerts.com and
we hope to see you in our shop soon!
-~ NEWS ~-
Binkerts has launched an
Our Online Storefront is now up and taking
orders! You can browse our selection of products and place an order
for home shipment via UPS.
Click here to be taken to our online storefront. If you have any questions about using our
online store, you can contact our online sales representative at
Al Spoler and Jerry Pelligrino
discuss German Wurst on Radio Kitchen on 88.1 WYPR 11/23/10
"It may have been Oktoberfest or it may
have been football tailgate parties that got us thinking about our
topic for this week's show…and that would be sausage and wurst. We
weren't initially aware of it, but these incredibly savory packages of
meat and seasonings appear in one form or another in mosst countries
around the world.
There are two types of sausage: dried, cured sausage, which is ready
to eat, and fresh sausage that needs to be cooked up. When it comes to
beer and sausage, i.e., the kind of food we crave this time of year,
the German varieties are hard to beat. Here's a roster of the leading
Bratwurst, also Rostbratwurst reddish brown in color, these are made
from finely minced pork and beef. these are best grilled and served
with a spicy mustard and a piece of thick bread.
Knackwurst are all-beef, a pale tan color, and flavored with garlic.
they are often boiled and serve up very well with sauerkraut and
Weisswurst is pale white, just as its name suggests. It is made with
veal and bacon and is seasoned with parsley, onion, lemon and
cardamom. It is boiled and it usually is eaten after the skin is
removed. This mild flavored sausage goes best with milder mustards and
Frankfurter or Bockwurst forget about American hotdogs. You haven't
eaten really good franks until you try the original. These are
traditionally made from veal, pork and a little beef. Salt, pepper and
paprika are the seasonings. The sausages are long and slender and come
in links. Ordinarily boiled, they also stand up well to grilling, of
course. Germans will specify a hearty bock beer to go with them. I
think India Pale Ale is also perfect.
Two ready to eat sausages are also fairly well known.
Leberkase means "liver cheese", two ingredients it doesn't have! This
is essentially a cold meatloaf, which is eaten in slices. Made from
corned beef, onions and marjoram you can eat it cold, or pan fry it.
Landjager is a fairly common cured sausage that looks like a little
salami. made from beef, pork, sugar and spices, you eat it cold just
like you would an Italian salmi.
Finally, if you haven't heard of Baltimore's own sausage champions,
you need to learn about Ostrowski's in Highlandtown (524 Washington
Street), and Binkert's in Rosedale (8805 Philadelphia Road).
http://www.wypr.org/Radio_Kitchen.html . Link to Audio podcast
Binkerts featured as a Local
Flavor in October 2009 Baltimore Magazine
In The Wurst Way
A local sausage
maker provides brats and sauerkraut to Oktoberfests.
Photo Credit: Cory Donovan
Binkert’s Meat Products (8805 Philadelphia Rd., 410-687-5959,
is gearing up for a season of Oktoberfests. The company—founded in
1964 by German immigrant Egon Binkert, a master butcher who had an
American dream to open his own place—expects to deliver bratwursts,
sauerkraut, red cabbage, and mustard to more than 50 October
celebrations throughout the area, says second-generation owner Sonya
(read more at BaltimoreMagazine.net)
Binkert's has the best Sausage
We're honored to have received
City Paper Best of Baltimore 2008 for Best Sausage.
Looking for a place to connect
with the German-American Community?
Visit Der Wecker, a
German-American Community Forum serving the Baltimore Washington
corridor, to connect with other German - Americans in the area and
find out about local events, family histories, food and more!
Jrmgard Margareth Binkert
(March 25, 1918 - January