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Wednesday, July 23, 2008

Shultzy's makes The Hot Dog Hall of Fame

On July 4th, Shultzy's proudly received a trophy from The Hot Dog Hall of Fame.  Here is the article which accompanied the award and appeared in the organization's The Frankfurter Chronicles E-Newsletter.  Thanks for the award!
(L-R) Bruce, Don, and Tim. That is the trophy in Don's lap, and he is happy to see you.

Shultzy's in Seattle
By Chris Masterson

In the mid-80’s, Don Schulze decided to leave the corporate world and start his own business. Drawing on his family’s traditions, he decided to create a restaurant specializing in high-quality, handmade sausages. After a year of testing and refining his recipes, Don and his wife Susan opened the original Shultzy’s on March 13, 1989 next to the University of Washington in Seattle.

With only a dozen seats around a counter and Don making sausages and working behind the grill, Shultzy’s quickly developed a reputation for tasty lunches in a fun, convivial atmosphere. Shultzy’s popularity led to long lines daily; so in 1999, Shultzy’s moved a few doors down the street to its' current location. Shultzy’s has since been able to expand its menu, add a full bar, and is open from breakfast to midnight daily.

Despite the changes, the founding principles of Shultzy’s remain the same: great-tasting handmade foods and beverages in a fun, casual atmosphere.

Shultzy’s doesn’t believe in serving precooked food: your meal is cooked to order. Fresh-cooked items may take a little longer to serve, so patrons are advised to tell the server if they are in a hurry.

Shultzy’s currently offers nine beers on tap and rotate those taps frequently to present the most quaffable beers in the world.

While being presented with The Frankie Award for Hot Dog Excellence, Don shared how he got some of his hand-made sausage recipes. One recipe was located while browsing sausage related books in the Powell bookstore in Portland, Oregon. He picked-up a book and a hand-written recipe fell out of the book. Don said it was an obvious ‘sign’ and that he had to buy the book.

The Andouille sausage recipe was ‘obtained’ when a woman stopped in one day and asked Don if he could make her a batch of sausages using her old southern recipe. Don is no wimp when it comes to a sausage challenge and gladly agreed to make the sausages. After days of the lady never returning to retrieve her 60 lbs. of sausage, Don realized it was great sausage and added it to the menu (it's one of my favorites).

Don and family (Don, Susan, Emily & William) originally set out from New York and headed to Los Angeles. After a brief review of the LA area, they decided it wasn't a sausage town.

Next they went to San Francisco and scouted areas. While there, Don met up with and became friends with now world famous sausage chef Bruce Aidell. Bruce was cooking in the basement of Macy’s and was nice enough to share some of his sausage secrets with Don.

The Schulze family finally ended up in Seattle and where they continue today in making some of the best sausages on the planet.

NOTE: This is Chris' favorite Seattle area weenie stand and as a previous "Frankie" recipient, he nominated Schultzy's for this year's awards. Chris says he likes the beer menu (lots of local microbrews), their extensive condiment bar, their sausage sandwiches and personable staff.