Doug Hager, owner of Brauhaus Schmitz, and Executive Chef Jeremy Nolen told Eater that they are going to be entering a partnership to launch Wursthaus Schmitz in the Reading Terminal Market this summer. The stall will be taking up part of the former Spice Terminal and Spataro's, which have since moved on to other digs.
"It's going to be a full-service German market, with hot sandwiches and deli items," said Hager. "all of it is going to be house-made goods that you can normally only get at our restaurant on South Street, or importing from Germany."
Nolen's sausage-making abilities are legendary, and he's bringing his full line of specialties to the tourist trap on 12th Street, immediately anointing the new stall as an anchor in the future of the RTM. Expect many of the delicious sides and sweets that are on the menu to make the trip north, as well as cured meats and breads.
"We do so well here on South Street in a more walk-in environment. We imagine that our crowds will be a bit bigger at the RTM, where it's a focused crush all day. But, we're prepared."
Some of the items available right off the bat will be sausage sandwiches, bratwurst, bauernwurst, seafood sausage, weisswurst, latkes, sauerkraut, red cabbage, spaetzle, and pretzels. Cold items will include their amazing potato salad, cheeses, and a full selection of Nolen's charcuterie, which is some of the best in the city. Seasonal items like fassnachts and pfeffernusse will be made there, and specialties from Rieker's Market are slated for Wursthaus Schmitz.
"We will have pre-cooked items you can take home, too," said Nolen. "All of our sausages and sides like spaetzle will be available for you to finish on your stove. It's pretty great. We hope to do up grill packs for complete meals you can make at home."
The logistics of opening the stand are going to be a challenge to keep up with demand, which isn't lost on Hager and Nolen.
"We're going to have to hire full-time sausage makers, for sure," said Nolen. "And that also means there's going to be a Brauhausmobile driving around the city, delivering sausages to the stand in the market. It's a huge undertaking, and we can't wait to get rolling."
Hager said that construction will start in April, and that they hope Wursthaus Schmitz will be open by late July or early August.