Hofer Wärschtlamo
Hofer original with a long tradition
Whether young or old, hardly anyone simply passes it by when walking through the city center - it is the epitome of Hof's way of life and identity: the Wärschtlamo. For more than 150 years, the Hofer Wärschtlamänner with their mobile sausage sales have been an inseparable part of the cityscape. Of course, it is not just one, but six Wärschtlamänner, who sell the delicious real Hofer Wärscht spread over the Hofer pedestrian zone. Whatever the weather, they offer their delicious Hofer "Wärscht" fresh from the steaming brass kettle. There are "Wienerla", "Gnagger", "Bauern" and "Weisa", which you can enjoy in a fresh roll, in Hoferisch "Laabla" and with or without "Sempft", depending on your taste. And by the way, there is always time for "Waafn" - a little chat with the "Wärschtlamo". For "Wärschtverrüggde" and all those who want to become one, the Hofer Wärtschlamo is an absolute must as a culinary institution. You should definitely try a pair of original Hofer "Wärscht" from one of our "pleasure ambassadors"! Which are traditionally heated in those brass kettles that have been keeping the sausage broth warm by means of charcoal embers since 1871 and are still made individually for each Wärschtlamo today, lined with genuine pewter.
How did the Wärtschlamo tradition come about?
In 1871, the resourceful butcher Johann Albrecht Sandner came up with the idea that it would be possible to bring the sausage to the customers instead of just luring the customers to the sausage. Equipped with a brass kettle heated by coal, he sent an employee to factories and schools to sell the Hofer Wärscht. His long-drawn whistle and the typical call: "Haaß sensa, kold wernsa!" were apparently followed by customers in droves, because by 1887 there were already three more and by 1896 a total of ten Wärschtlamänner (including women at times) on the road.
After the trade was suspended during the First World War, the "Wärschtlamänner" took up the kettle again - and by 1929 had reached the impressive number of 29 "Wärschtlamännern" in the city of Hof. Before and after the Second World War, the number slowly decreased again. The mobile trade became stationary stands, mostly in department store stairways, under eaves or under large umbrellas. Today, the Wärschtlamänner have found their permanent place in Hof's old town, Lorenzstraße or the Oberes Tor.
What is the typical daily routine of a Wärschtlamos?
At 7.30 a.m. the Wärscht are ordered from the respective butcher of confidence, at 8.10 a.m. the rolls are picked up from the baker, the stand is set up and the fire basket is lit. By the way, the rolls are Stölla, elongated rolls made of white flour, which are obtained exclusively from the bakery trade. Once the butcher has delivered the sausage and the broth at around 9:00 a.m., the "Wärschlamo" fills the broth into his kettle, adds the sausages and opens both flaps on the kettle so that the heat can develop optimally. At around 9:15 a.m., the optimal operating temperature is reached and sales can begin. Around 4.30 p.m., the Wärschtlamo extinguishes the embers in the iron bucket with water before tipping away the brew, dismantling his stand and cleaning and polishing the boiler (daily!) inside and out. Often there are also assignments at events or trade fairs.
The importance of the Hofer Wärschlamo - a unique selling point in Hof, by the way - is also demonstrated by the monument that was erected to him as early as 1954 on the corner of Luitpoldstrasse and Bismarckstrasse on Sonnenplatz.
