"50 Years ago, in the shop on Gratiot on Detroit's East side, nestled in a largely German-Polish neighborhood, Erich and Willie Alexander, butchers, made a partnership with Otto Hornung. The Alexanders cut the meat, and Hornung made the sausages in the back room.
Hornung used recipes that he brought with him from Bavaria: recipes for blood-tongue sausage and speckwurst, for braunschweiger and the dry-cured salamis like landjaeger and holsteiner, for all manner of superb, hand made sausages and other delicacies.
What has not changed in 50 years is Alexander & Hornungs insistence on a measure of quality rarely found today."
Hornung used recipes that he brought with him from Bavaria: recipes for blood-tongue sausage and speckwurst, for braunschweiger and the dry-cured salamis like landjaeger and holsteiner, for all manner of superb, hand made sausages and other delicacies.
What has not changed in 50 years is Alexander & Hornungs insistence on a measure of quality rarely found today."
