Wurstkuche: Sausage + Beer Showcase in DTLA Arts District

  • Home
  • California
  • Wurstkuche: Sausage + Beer Showcase in DTLA Arts District
Restaurant Los Angeles

Wurstkuche quickly became a sausage destination in DTLA.

Wurstkuche was a veritable zoo of encased meats, further evidence that humans occupy the top of the food chain. Last week, Joseph Pitruzzelli and cousin Tyler Wilson became L.A.’s go-to “Purveyor of Exotic Grilled Sausages” when they opened Wurstkuche on a formerly desolate stretch of the Downtown Arts District.

Enter the triangular brick-and-wood restaurant with high ceilings and concrete floors and there’s no doubt where your focus should turn.

Sausage Los Angeles

A display case spotlights colorful sausage stacks. Wurstkuche – “sausage kitchen” in German – offers 24 sausages organized by Classics, Gourmet and Exotics, with 18 available on any given day.

Sausage Los Angeles

Mattatouille and I were most interested in Exotics ($7.75 apiece). We split Rattlesnake & Rabbit w/Jalapeño and Duck & Bacon w/Jalapeño Peppers. The idea of Alligator & Hickory Smoked Pork Andouille Sausage was intriguing, but Pitruzzelli said the casing was especially thick and chewy, which was a turnoff.

Sausage Los Angeles

Rattlesnake wasn’t nearly as “exotic” as I would have imagined. It was actually just luscious white meat, expertly char-grilled. If chicken is white meat, and pork is “the other white meat,” what does that make snake?

Sausage Los Angeles

Duck sausage was flecked with bacon and spicy jalapeño bits. Duck and bacon led to a richer flavor and more caramelization near the casing.

Sausages arrive in red metal plates shaped like amphibious World War II landing craft. The sausages each come on a fresh roll with a choice of caramelized onions, sweet peppers, spicy peppers or sauerkraut. We got caramelized onions and spicy peppers on the side, to not interfere with the flavor of the exotic animals. The spicy peppers had sweetness up front and a little bite at the back end. Caramelized onions can get too greasy, but not at Wurstkuche.

French Fries Los Angeles

Wurstkuche’s Belgian Fries (Klein, $3.50) “cone” featured supple double-dipped fries sprinkled with sea salt.

The cousins have 20 different dipping sauces in their repertoire and offer nine per day. We opted for chunky blue cheese, walnut and bacon dip. The flavor was terrific, but the “dip” was so thick that it didn’t cling to the fries. Still, Pitruzzelli and Wilson displayed their continued commitment to bacon, which is always appreciated.

To drink, Wurstkuche offers 24 beers on draft, primarily Belgian and German. We sampled Aventinus Doppelbock, which was creamy and delicious. For recovering alcoholics and bores, Wurstkuche has a selection of unusual bottled sodas, including Mr Q Cumber, Fentimans Dandelion & Burdock and Sweet Blossom Elderflower. Galco’s Old World Grocery carries most of those sodas, but the Highland Park market doesn’t have alligator sausage.

Beer Hall Los Angeles
Wurstkuche is off to a good start, and it’s bound to get even more exciting. The cousins are two-and-a-half months away from debuting a back-room bar and dance club.

Restaurant Construction Los Angeles

The back room features brick walls, 12 taps, and food available from the restaurant. This is all very promising.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

I hope this is tyler, u said to find u, as homework so this is it i left my email so we can keep in touch and u can update me on the job possition thank you and have a good evening hope to hear from you soon, thanks again…

Wurstkuche is the best thing to happen to the Arts District in years. I’ve eaten there several times now and just love the place. the food and beers are just great.

Leave a Comment