Brandt & Levie: bringing the craft of sausage-making back to the city

Three Amsterdam friends started in a cellar in Baambrugge and now make sausages in the Houthavens.

Geert van Wersch, Jiri Brandt and Samuel Levie grew up in Amsterdam, crossed paths, and in 2011 decided to do something that was fairly contrarian at the time: make their own sausages. From pig to sausage, everything handled themselves.

They started in a rented butchery in Baambrugge. Three years later they made their first sausage in Amsterdam's Houthavens, in their own workshop where visitors can simply watch what happens.

That's exactly the point they want to make. While most food production gets tucked away at the fringes of society, they're bringing the craft back into the city - visible, explainable, with honest seasoning and no unnecessary additions.

That makes their dry sausages more than just something to nibble with a drink. They tell you something about how meat can be made if you're willing to put in the time and attention.

In a drinks box, this is the product people keep asking about. Exactly why we put it in.