Taste of Europe

There is a place in Waldeboro called Morse's Sauerkraut, where, as the name would suggest, they are famous for their sauerkraut. I; however, am not a fan of saurkraut. My parent's, on the other hand, love the stuff. Regardless, I got turned onto this place after learning that they carried specialty foods from Europe. We are in Maine and unlike New Jersey, there just aren't places like that up here. And so, feeling nostalgic for the deli's I grew up around, I headed over to Morse's one day. That was three years ago. Twice yearly trips are now taken out to Morse's to stock up on all the stuff I can't get anywhere else. 

When you step into the store you are immediately transported to what I think being in a little shop deep in the Alps would be like. It is the quiantest little store, with a little bit of this and a little bit of that, representing just about all of Europe. You want that elderberry wine, they have it. How about the good Hungarian smoked paprika? They have it. Condiments, jellies and jams, smoked fish, blood sausage, handmade perogis, they have too much to mention. Heck, they even the elusive and very specific to New Jersey, Taylor Ham in their deli section. 

This place isn't light on the pocket book (do people still use the term pocket book anymore?). Quality is always worth it though. So you aren't really paying more, because you're getting a better product and selection than you would at say Wal-Mart. Always.

With the changing of the leaves, a few weeks ago I decided we would all take the drive out to Morse's. Mom and Dad could get a killer reuben sandwich (they do serve lunch with a limited but incredible menu), I could get my six months worth of provisions and we would all see some gorgeous scenery. Nothing disappointed.

You might be asking yourself, what does this have to do with what you had for dinner? I will tell you. Several times a year we do sausage night. We pull out all the mustards (I only had seven kinds this time) and we make a bunch of different sausages, the bulk of which are bought at Morse's that they import from Schaller & Weber, located in NYC. Bratwurst and Weisswurst/Bockwurst are staples I get every time. For this particular night I also picked up some Bauernwurst (really nice country sausage, not too spicy) and Irish Bangers. In the past we have had their Knockwurst, Polish Keilbasa, Frankfurters, we've tried all the varieties they carry. They are all good and pair well with different mustards, hence the large selection I keep.

Along with the sausage, Mom and Dad had Morse's famous sauerkraut and I made spaetzle. It was yet another satisfying dinner and one to tide us over until the next trip.