On San Fernando near the border of Glendale and Burbank, it looks as if someone flew in a sausage haus from Bavaria and dropped it smack between a bank and a blank beige wall.
It wasn’t moved there, though walking into the Continental Gourmet Sausage Company one might feel transported. The deli case is packed with wursts, bologna, pork sausage, blood sausage — nearly every authentic flavor a German foodie could wish for. It’s all made in the spotless kitchen in the back — a matter of personal and professional pride for its owner, self-proclaimed perfectionist Eugen Goetz.
Twenty-five years ago, Goetz bought the place after seeing an ad for its sale in a German newspaper. Working as a waiter and maitre’d in Las Vegas had its thrills, but all the training in his native Germany as a teen was going to waste. Sin City had burned him out. Goetz was a sausage maker, and a sausage maker he would be.