{"id":6319,"date":"2014-10-24T13:39:20","date_gmt":"2014-10-24T11:39:20","guid":{"rendered":"http:\/\/www.deephouselondon.com\/?p=6319"},"modified":"2015-05-14T15:20:04","modified_gmt":"2015-05-14T13:20:04","slug":"exclusive-interview-sante-german-sausages","status":"publish","type":"post","link":"https:\/\/www.deephouseamsterdam.com\/london\/exclusive-interview-sante-german-sausages\/","title":{"rendered":"Exclusive Interview: Sant\u00e9 on German Sausages"},"content":{"rendered":"

So, a few months ago Deep House London were in Madrid with Sant\u00e9 and his manager plus his booking agent and we had a great old time during Madrid Music Days. Over a few glasses of ros\u00e9, in a huge ham retailers, a drunken conversation about ham and meat led to a great idea – ‘Let’s do an interview about sausages!’, we suggested. All Sant\u00e9’s team were up for it, but a hectic summer meant we kept on missing the opportunity to sit down and get it done. Well, summer is over now, Sant\u00e9’s album is soon to drop and so, finally, we grabbed a chance to talk all about German sausages… here’s the resulting interview. Enjoy!<\/strong><\/p>\n

So, let\u2019s start by talking about the role of sausages within German culture\u2026<\/strong>
\nEach state in Germany has its own sausage, each sausage stands out perfectly for its own region and each region thinks their sausages are the best.<\/p>\n

And which sausage represents your state in Germany?<\/strong>
\nBecause my region is really close to Bavaria the most influential sausage is the \u2018white sausage\u2019, this sausage influenced me the most. The fat inside makes it white, there\u2019s so much fat! Fat and parsley, those are the main two ingredients. We have this tradition, especially in Munich or Bavaria, where we cook them as part of a late breakfast or lunch\u2026 or we call it fr\u00fchschoppen, which is two white sausages, a large pretzel and a big beer! That\u2019s how you start your day in my region! [Everyone laughs].<\/p>\n

Can you remember if there were any other sausages that you ate on a regular basis as a child?<\/strong>
\nYes, wienerli \u2013 small sausages, which are now used in every hotdog. When you\u2019re a child you get them once a week.<\/p>\n

Were they a treat then?<\/strong>
\n\u2026If I have a child I\u2019m not going to feed them wienerli, because it\u2019s not a good thing to eat anyway.<\/p>\n

\"Berlin's<\/a>

Berlin’s finest… Currywurst<\/p><\/div>\n

There are a lot of tourist spots that sell sausages, do you think that there may have been a drop in quality as sausage culture has been commercialised?<\/strong>
\nI might agree but if you\u2019re going to buy a sausage in east Germany called thuringer for example there will be a butcher that definitely makes it in a far more traditional manner \u2013 with more herbs for example. But, all over, if you\u2019re going to buy a thuringer or n\u00fcrnberger, they all taste similar. Maybe one butcher won\u2019t put as many preservatives as another, but taste-wise they all taste similar because this is what they want to achieve.<\/p>\n

Going back to each state having its own sausage, how many of those have you experienced yourself?<\/strong>
\nA lot! Let\u2019s start in Berlin; we have the currywurst, which is famous \u2013 maybe for someone who\u2019s never had a curry it might sound disgusting but it\u2019s a sausage without the skin, some ketchup on top and some curry powder on top. With a hangover it tastes delicious. Then we have the thuringer from East Germany, or the bratwurst, which is a huge sausage with a heavy flavour \u2013 they are mostly grilled with a crispy, golden brown skin. Then you have the n\u00fcrnberger bratwurst, which is a huge huge one, I\u2019d say 40cm, but rolled up like\u2026<\/p>\n

\u2026a turd?<\/strong>
\nYeah, and you have the plate which arrives full of sausage, the sausage plate! Every state has the same kind of make, but in different sizes and then you have the wiesswurst in Bavaria which are maybe 7cm long but they boil them, and the others are grilled. These are the main differences between the sausages across Germany. In Frankfurt you have a beef bratwurst \u2013 the size and colour is different, it\u2019s more brown \u2013 they boil it first or you can have them smoked. It\u2019s a really intense flavour, they taste totally different. It\u2019s really delicious but you can only eat one of them. Sven Vath is a fan of those ones \u2013 the Cocoon club was close to a legendary butcher that served them all day, open really early, like 5am, and there was always a huge queue with people from the club waiting for sausages.<\/p>\n

Out of all of the ones you\u2019ve tried, which is your favourite?<\/strong>
\nThe tofu one, from the Asian shop! Actually, I\u2019m not a big fan of the sausage at all it\u2019s ok if you have it maybe once or twice a year, but I\u2019m not really a sausage. I would never buy them or cook them on my own \u2013 if I had to, I would say the weisswurst because of the tradition with breakfast. You would mostly eat them in a cool lunch situation with a friend, so it\u2019s more the memories that make this sausage special \u2013 in a nice summery setting, outside with a friend.
\n
\nAre there any special events, like sausage festivals, that happen?<\/strong>
\nI think every village has its own village fete and there are always sausage makers and lots of grills. It\u2019s funny because I don\u2019t think Germans are into sausages at all, they eat them a lot but\u2026 [to his manager] What do you think?<\/p>\n

Sant\u00e9\u2019s manager: <\/strong>Yes I think so. After being in England for a while I went back to my parent\u2019s town and we went to the supermarker where they had probably the biggest sausage display I\u2019ve ever seen, ever! I kid you not it was huge, all sausages, tonnes and tonnes of them.<\/p>\n

Sant\u00e9: <\/strong>This is not normal. This is in south Germany!<\/p>\n

\"To<\/a>

To have with friends… Weisswurst<\/p><\/div>\n

I know you do your own parties with your label etc\u2026 Would you ever consider throwing a sausage party?<\/strong>
\nWhy not, we could do a proper barbeque in the summer in Berlin. It would be absolutely possible, maybe not a German one because the Germans are already used to their own \u2013 maybe we could import some UK sausages.<\/p>\n

Yeah; \u2018This is the latest cool sausage from London\u2019\u2026 hipster sausage! So, let\u2019s talk a little bit about music \u2013 you have your album coming out this month\u2026<\/strong>
\nYes, it\u2019s out on the 27th. The music is a bit different from the stuff I\u2019ve released on other labels, it\u2019s not so dancefloor-focused, it\u2019s still house music and techno-influenced, but I\u2019ve worked with a lot of vocalists. It\u2019s a lot more for listening to, I wanted to show my diversity and my musical skills instead of doing 10 other techno tracks. I\u2019m happy now because it\u2019s finished.<\/p>\n

How did you find the time to make it in between all your touring?<\/strong>
\nIt took me a year and a half because I had so many different arrangements for it. It was difficult to find the balance between \u2018this is Sante\u2019, which every fan can appreciate and going down a slightly different road. Some tracks were a little off balance so, over the time I worked on it, I made a lot of music so I had a lot of different tracks to choose from and whittled them down to the 12 on the final tracklist. Part of it was recorded in London and the rest was made in Los Angeles where I spent the whole of January.
\n
\nLastly, where we recommend people from outside of Germany to go to for high quality sausages?<\/strong>
\nMunich, also Berlin and Frankfurt.<\/p>\n

Sante’s debut album ‘Content’ is out on 27th October. <\/strong><\/em><\/p>\n

Artist Page<\/a><\/span>Soundcloud<\/a><\/span>Website<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

So, a few months ago Deep House London were in Madrid with Sant\u00e9 and his manager plus his booking agent and we had a great old time during Madrid Music Days. Over a few glasses of ros\u00e9, in a huge ham retailers, a drunken conversation about ham and meat led to a great idea – […]<\/p>\n","protected":false},"author":46,"featured_media":6323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"audio","meta":{"footnotes":""},"categories":[3971],"tags":[4302,4303,1938,4304],"class_list":["post-6319","post","type-post","status-publish","format-audio","has-post-thumbnail","category-interviews-london","tag-avotre","tag-german","tag-sante","tag-sausages","post_format-post-format-audio"],"_links":{"self":[{"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/posts\/6319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/comments?post=6319"}],"version-history":[{"count":0,"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/posts\/6319\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/media\/6323"}],"wp:attachment":[{"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/media?parent=6319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/categories?post=6319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deephouseamsterdam.com\/london\/wp-json\/wp\/v2\/tags?post=6319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}