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Portland, OR – Doner Kebab


Doner Kebab, Portland

Doner Kebab, Portland

The sign outside says “German food”, and

doner kebab certainly qualifies, despite its origins – it has become one of the most popular take-out dishes in Germany.   The words “doner kebab” literally mean “rotating meat”, and you might be familiar with the concept from other cultures – being similar to a gyro, or shawarma.

I’d never noticed this little place at 515 SW 4th in downtown Portland, largely because the sign, store front, really don’t leap out at you.  And for some reason, I discovered, I am more likely to walk on the other side of the street in this neighborhood.

But “discover it”, I did, yesterday, and was surprised, when I inquired, to find out they have been open over two years.

In addition to the rotating meat sandwiches and plates, you’ll find a wide variety of typical German sausages, including garlic, bier, brat, or weisswursts (the latter made from minced veal and bacon), as well as schnitzels, rouladen, and sauerbraten.

Doner Kebab has some vegetarian options, and salads as well.   My first inclination was to go with wienerschnitzel on  a bun, however they only offer the veal on a plate – if you want a schnitzel sandwich, chicken is your choice.    I would have liked a little more flexibility from the kitchen to accommodate my request, but it was strictly “verbotten.”

So I went with the garlic sausage on a bun, akin to a polish sausage in texture and taste, and the bun is more like the traditional flat bread used for the gyro-like sandwiches,  but no complaint from me on that.  It was stuffed full of a delicious kraut, with was generously flavored with bacon pieces, a nice surprise.

Doner Kebab, Portland

Doner Kebab, Portland

They’ll bring you a nice tray of mustards, 7 or 8 varieties, which I thought was a nice touch, and although I am usually not adventurous in this category, I really like the wasabi-lime mustard.   Their specialty mustards are furnished by

Terrapin Ridge, a northern Illinois company.   I hadn’t heard of this company before, unusual, having lived in that area.  It’s a nice change to see these, in a town where usually ‘adventurous’ mustards are usually provided by local producer, Beaverton Foods. (which is a very good product, as well).

The restaurant touts their ‘home-made’ fries, which were kind of unusual.  They have a slight breading, and almost the texture of an extruded potato product, but with bits of potato skin which would lead you to believe they are cut potatoes.  The result is a very light french fry, fried in, I believe, one of the ‘healthier’ oils, giving a tasty and not so oily experience.

Table condiments are completed by having salt and pepper grinders ringside.

This place reminds me of a typical casual food shop in Europe, and certainly that’s their goal – and they succeed, right down to the bathroom style and fixtures.

The help is perfunctorily courteous, the food hot and fresh,  This is definitely a new lunch stop for me, as perhaps a new take-out dinner choice (open til 8PM), and – for some reason, open 1A-4A on weekends for the bar crowd.

Beverage choices range from Pepsi products to a dozen well-known German beers, little emphasis on local craft brewing here, and that’s absolutely fine.

There are more than a couple places to get your schnitzel on in Portland these days, but these guys really do it right.

Menus and descriptions can be found online.

Garlic Wurst, Doner Kebab, Portland

Garlic Wurst, Doner Kebab, Portland

Doner Kebab on Urbanspoon


Out on a Sausage Hunt in Portland


Sheridan Fruit Co., Portland

Sheridan Fruit Co., Portland

Thought I had hit all the major sausage purveyors in Portland.  So guys, if you are going to put “fruit and vegetables” on your sign, it’s pretty unlikely I am gonna wander in seeking out delectable pork noshes!   So, I found you by happy accident, today, on MLK, is not only a purveyor of all things that come out of the ground and off trees, but also bulk spices and herbs, fancy pants grocery items, and perhaps the nicest sausage selection in town – all fresh, pork, fowl, game,  no smoked product in this counter, except such non-sausage delicacies as pulled pork shoulder.

I bought a half dozen varieties of sausage, including a chicken one, something I never do, but it is purported to be flavored with Buffalo sauce and blue cheese, so that’s worth checking out.

I took home a bacon sausage, a garlic one, some hard chorizo, and who knows what else?  We’ll be digging into the bacon sausage for Mrs. Burgerdogboy’s traditional Sunday breakfast in bed.

The chief cook and bottle washer, the sausage maker, was peddling his wares from behind the glass counter.  Actually, he says he doesn’t make sausages any more, he has minions, but at one point in his career (he is in his mid 60s now), he was responsible for ‘cooking up’ most of the recipes that are still being sold today.

An interesting guy, who learned his craft from old world masters, back in the day.

Will I be back?  Only once or twice a week. More complete reviews of each type of sausage as Mrs. BDB and I wolf them down this week!  There’s an online list of the sausages they offer here.

P.S.  If you have been wondering where to find boudin in Portland? Dis be da place for dat, too.

Sheridan Fruit Market Portland, Sausage Wonderland

Sheridan Fruit Market Portland, Sausage Wonderland



Andouille Sausage Primer


Andouille, according to Wikipedia:  Andouille (.; English: , AHN-du ee) is defined as “a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. In the United States, the sausage is most often associated with Cajun cooking.” Andouille sausages are sometimes referred to as “hot link” sausages.

In addition to my mother, Paul Prudhomme, the New Orleans chef, was one of my earliest cooking influences, and it was through his work I first became enthralled with Andouille.   I’ve eaten it all over Louisiana, was in and out of sausage factories there, and have also sampled local versions in a variety of countries.

In France, they tend to grind much coarser, than in the US, and use more offal;  the US version is a fine grind with more of the pork meat that suits American tastes and aesthetics.  I personally don’t care for the French version.

There are a gaggle of manufacturers of true Andouille in Louisiana, the larger the company, the more shortcuts they take, in quality of ingredients, fillers, how the sausages are smoked. (Andouille is traditionally HEAVILY smoked).  Many places in the US sell a sausage they call a “Louisiana Hot Link”, which isn’t true Andouille, the real thing is a complex blend of flavors, not just “heat.”

I can that without a doubt say, if you are looking for mass-produced Louisiana Andouille, that the people at Savoie’s make the best, highest quality pork, real wood smoking process.   If you aren’t aware, some “smoked” meats are merely given a shower of liquid smoke in the oven; so if a natural casing is used, the flavor doesn’t penetrate to the actual meat.

Not so at Savoie’s.   No short cuts there.  Even tho they are a fairly large company, they still make their sausage the way Ms. Eula started making them in her family kitchen, back in the day.

You can order many of Savoie’s products online, including their sausages, gumbos, soups, and roux.   Occasionally, they have a venison sausage that is quite tasty as well.

In Portland, the fine folks at “Eat-An Oyster Bar“, also make some of the finest Andouille I have had anywhere.   Tho a bit spendy at 2/$5, in my opinion, it’s well worth it.


Portland, OR – Jim & Patty’s


Here tell this be the go-to spot for brekky goodies in NE PDX.  Mrs. BDB was at a business meeting there today (she is in charge of bringing home the bacon!) and did bring home the bacon, well, pork anyway, in the form of the “Pig Newton”  – two link breakfast sausages inside of a biscuit dough roll.   It was mighty tasty.   The sausage is mild, and the biscuit flaky!    I’ll have to do a personal investigative road trip to check out more of Jim & Patty’s menu. BTW, those are ample sized breakfast sausages, not the tiny brown & serve kind!

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Jim & Patty's Coffee on Urbanspoon


Portland, OR – Thirsty Lion Pub & Grill


I must have walked by this joint a hundred times and never noticed it. Went there today because I am working my way thru other people’s burger reviews on Yelp and Urban Spoon, see if I agree or disagree. One review calls this “a fake British pub.”  I don’t know about that, it is what it is, typical of  Portland, or anywehre, a mish-mash of theme and localization.  And that’s fine.

The Thirsty Lion offers a number of burgers, (a bunch of sausages, too – for another day) which come with fries, “pub chips” or slaw. I went with the Tavern Burger, a 1/2 lb. patty grilled with black forest ham, cheddar cheese, and onion ring(s). It is offered with lettuce, tomato, and mayo, which I suggested they leave in the kitchen. I selected the pub chips as my side, after an explanation of what they were (house made thick potato chips, like you get at the Palm).

It didn’t take long for my order, it was about 12:30 and there weren’t that many customers. Many were men watching futbol (ahem, soccer) on the raft of big screen tvs.

The burger looked outstanding when it arrived, juice trickling from the side, flour-dusted bakery roll, steak knife impaled thru the burger in case you were mad at your server. The menu touts “eat local”, and they mention the various local brands they buy, including Beaverton Mustards, which were on the table in a variety of styles.

The patty, dissected, was done just a hair past medium rare. It is quality meat, and I was delighted with the black forest ham, that it was “real” and not some pressed, chopped and formed lunch meat. There was one onion ring atop the burger, and it was pretty fair, as well. I like to find a “ham” burger once and awhile, I them as much as bacons. Maybe more.

The chips, I loved.

This is a great burger, and a great value. It’s not a Violetta, but it could sit proudly right up next to one.

The complete menu is online here, and the burger portion of the menu is below.

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Thirsty Lion at Urban Spoon

Thirsty Lion Pub & Grill on Urbanspoon


Portland, OR – Beez Neez


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Thank god for the Food Carts of Portland people. Their site tells me what’s new, and their commentary does a little pre-screening for me. I can (mostly) skip the bad stuff.

The other day, they were talking about Beez Neez, a new cart on the 3rd Street pod. “Reindeer sausage”, said they. This I had to see (taste).

So I set out yday, and almost came up bupkis, because Beez Neez, new to the scene, is operating with a cardboard sign, and I swear I walked past it three times while on the hunt. At least a couple of times, I figured I had remembered the address wrong, but finally, I spotted it, and walked right up to the man and said “Reindeer sausage, please, mild.” (I knew they offered mild or spicy from the Food Cart review).

He asked if I wanted grlled onion, and I passed on that. The stand also offers a kosher foot long dog, a Louisiana hot link, and a polish. The hot link is in a casing, says he, but not the kosher dog, of course.

Beez Neez had a nice assortment of condiments out, including the requisite number of mustards from local Beaverton Foods. He had a chilled condiment tray with kraut, pickles, and a few other selections.

The guy’s technique is to split the sausage slightly before grillling, and this gives his product a nice char all around. He uses Kirkland oversized rolls. (Kirkland is a Costco house brand).

I did not inquire where he gets the reindeer sausage, I seem to recall reading that it comes from Alaska, and is mixed with beef sausage as to minimize the gamey taste often associated with venison sausage (Hah! Did you think venison only referrred to deer, like I did, until Mrs. BDB corrected me a couple weeks ago?)

Anyway, I moved to the nearest table (when I am not using the hood of the car for these tastes, I can often be found w/ food perched atop a newspaper vending machine or similar). (I have dined atop some of the finest trash cans and bus benches in the world!)

The reindeer, at $4.75, was superb. Amply sized, good snap, great taste, suprisingly mild, with a little bit of kick to it. Enough for me, I’m a pussy about heat from peppers, so I imagine I wouldn’t care for the spicy version.

There have been a plethora of new hot dog/sausage carts opening in Portland lately. Some good, some not so good. And some great, like Beez Neez.

View Portland Hot Dog Crawl in a larger map

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Portland – Otto’s Sausage Kitchen – Portland Hot Dog


“Been there, done that, got a t-shirt,”  as they say.  I love Otto’s, and what better place to celebrate National Hot Dog day?!?!?    You pick your meat and they flop it on the grill outside.  I opted for two of Otto’s “old-fashioned” wieners, which are nicely spiced, and I’d call them medium-sized (maybe 5 to a pound).   Decorated ’em with mustard and onion, they had a few other condiments, but only sweet relish, not dill (my preference).

They were incredible.    And yes, I got a t-shirt (pictured below).     Happy NHD Day!

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Portland Hot Dog


Giant Sausage On A Stick


Riverfront blues fest


Portland, OR – Hot Dog Round Up


Places to check out:

Wayne’s Chicago Red Hots – 3901 NE MLK
SuperDog – 1438 SW Park Avenue, 1033 SW 6th Avenue
Franks-A-Lot – 2845 E Burnside
Taste of New York – SW Alder between 9th and 10th
Zach’s Shack – 4611 SE Hawthorne
Nick’s Famous Coney Island – 3746 SE Hawthorne Blvd
Otto’s Sausage Kitchen – 4138 SE Woodstock Blvd
Edelweiss – 3119 SE 12th St
Gartners Country Meats – 7450 NE Killingsworth
Michael’s Italian Beef & Sausage – SE Sandy & Burnside

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