In another topic about hot dogs, applehome wrote ...
"Are you considering the hot dog to be just the "plain" fairly tasteless, super-fine ground sausage, and the variations to be based on add-ons, rather than actually considering the meat content and how the meat was made (grind, spices, smoked, natural casing, boiled/steamed, grilled), etc. I mean - are wursts in Germany part of the question? If so, an entire world opens up. Like the bunless currywursts - with curryketchup"
I thought that it might be interesting to learn more about the different types of German sausage and how they are prepared. It seemed a vast enough subject ot merit its own thread.
Here's a site that disucess some of the types.
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