Sorry vegos, but no self-respecting Berlin blogger could possibly omit the subject matter of the glorious German sausage. With more Wurst varieties than you could snap a tong at, Easy thought they should introduce you to some of their favourites.
A traditionalist and understated member of the wurst family, the Thuringer Bratwurst is a slender and seasoned staple of the Deutsche diet. A combination of finely chopped pork, beef or veal, you can find the Thuringer Bratwurst awkwardly wedged within a too-small brötchen, messily dressed with lashings of spicy senf.
Without a doubt, the most infamous of the Berlin sossies is the Currywurst. Completely submerged in a paper plate full of special curry sauce (tomato ketchup), you can barely taste the meat for the Keen’s Curry powder liberally coating this dish. Delicious, ubiquitous and the perfect late night companion after a Berlin bender (don’t forget the pommes).
The Weißwurst is a small breakfast chap, hailing from the southern region of Bavaria. A combination of finely minced veal and pork, it is flavoured with assorted delicious herbs and spices before being stuffed into a pork casing. The traditional method of eating the Weißwurst is to cut both ends off and suck the meat out of the skin. These days, the more common (and discreet) approach is to cut the sausage lengthways, and roll out the meat from the skin. I guess what we are getting at is that you don’t eat the skin. Note to reader: Bavarians warn that the Weißwurst should not hear the midday church bells chime. This is an A.M sausage only.
Another example of morning meat over here is the Blutwurst. Made of blood. Likened to the Black Pudding more prevalent on Anglo-Saxon breakfast benches, the Blutwurst is usually made from cow or pig blood, and is cooked down until congealed. Other goodies thrown in for good measure are fat, suet, herbs, spices and the odd ground-up trotter or snout. If you can get past the sanguine nature of this guy you will be pleasantly surprised at its deliciousness.
PS: Whilst researching this entry, we stumbled across a description of “Blood Tongue.” We could not resist copying and pasting it into this as it contains some of the most disgusting arrangements of words we have ever read. ‘Head cheese’, for example.
“Blood Tongue or Zungenwurst is a variety of German head cheese with blood. It is a large head cheese that is made with pig’s blood, suet, bread crumbs and oatmeal with chunks of pickled ox’s tongue added. Has a slight resemblance to blood sausage.” Wow.
