Here, everything has flavor without being weighed down by fat, something most noticeable in the sausages. Pech has adopted the supertraditional preparation of creating a rougher grind than the emulsified version ubiquitous in Germany. The result: a leaner link that still bursts with meaty essence. Four kinds are served as part of a lumberjack-sized meal that includes tangy, house-fermented sauerkraut, house-made mustard, fries (some of the best in Seattle) and traditional rye bread piled high on a platter.
Let us know