New Zealand: The Sausage Man Never Sleeps sausage maker

Planet Berlin: The man who never sleeps

New world bratwurst

Sausage man Simon Ellery is a trained butcher who promises "new world sausages using old world techniques." Creating innovative flavors with regional and seasonal ingredients, the sausage man gained qualifications in both the UK and Germany. Selling his wares at Markthalle Neun in Kreuzberg, he says "We love a good Bratwurst as much as the next Berliner, but we are here to create something more."

Planet Berlin: The man who never sleeps

Meating expectations

In his quest to reinvent the sausage, Simon Ellery builds on traditional recipes using bold flavor combinations such as jalapeno and cheddar, or thyme and apricot. Selling his own creations since 2014, Ellery doesn't stop at sausages, complementing his range with other innovative meat products such as dry-cured bacon and traditional black pudding.

Planet Berlin: The man who never sleeps

Manifesto of a New Zealand Butcher

The sausage man who never sleeps has his principles. He insists that his products are made every Friday by hand in Berlin. His meat comes from local farms in the Schwäbisch Hall district of Baden-Württemberg.

The butcher and heavy metal fan Simon Ellery reinvents the sausage in Berlin-Kreuzberg. The inspiration for his bangers with a twist came when he bought a meat grinder for a few euros at a flea market .

Serendipity has excellent taste. Once upon a sunny Sunday, New Zealand-born Simon Ellery, trained butcher, sauntered through the flea market in Berlin's Mauerpark. He happened upon a stand with a hand meat grinder on sale, and bought it for just nine euros. He started to experiment at home, combining exciting aromas, such as jalapeño and cheddar cheese. Continuing to refine his methods, Simon Ellery tried out different blends of spices, regional vegetables, nuts, and herbs. When combined with the meat, the flavors came alive – apricot and thyme, for example. 

But Simon Ellery doesn't just stop at sausage. At Markthalle Neun, his jalapeño cheddar and French andouille sausages are flanked by dry-cured and cold-smoked bacon strips or black and white pudding made according to a traditional Scottish recipe. If you don't have the time to wait on a Saturday when Simon Ellery sells his meats at the historic indoor market in Kreuzberg, you can find a selection of his products at Blomeyer's Käse in Charlottenburg or Goldhahn & Sampson in Prenzlauer Berg. 

New Zealand: The Sausage Man Never Sleeps - Move your cursor or finger for the 360° view

Sausage revolutionary

The way Simon Ellery stands in front of his stall, long hair pulled back and dressed in a black hoodie and heavy boots, he looks more like a rockstar than a sausage visionary. And that sentiment has some truth to it. After finishing his butcher's training back in New Zealand, he departed for London in 2008, where he spent two years exploring his passion for meat. The motto of his boss in London, "the sausage man never sleeps," first became a song Simon Ellery wrote for his heavy metal band before it took its rightful place as the name of the store he opened in Berlin in 2014. 

So does he feel like a sausage revolutionary? "In Berlin, yes," says Simon Ellery. "I'm interested in making things you can't get anywhere else. So I'm not really competing with German butchers." He also sells his products to restaurants and organizes sausage-making courses. Simon Ellery sources his meat from the German farming community of Schwäbisch Hall. At a butcher's shop on Greifswalder Strasse he tests out new combinations almost every week. He sometimes even dreams of new sausage recipes. Even the sausage man has to sleep sometimes.

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Autor: Erik Heier

Eisenbahnstr. 42–43
10997 Berlin-Kreuzberg