Not content with the success of currywurst—an innovation whose deliciousness has been confirmed by the enthusiastic gullets of the German nation—the sausage-makers of Deutschland have decided to take it to the limit.

According to a Reuters article:

German butchers have introduced a new line of exotic-tasting sausages with flavors ranging from kiwi, maraschino cherry, lemon and even aloe vera.

The best-sounding of these new innovations (truefflebratwurst, anyone?) seem as though they could give summer barbecues a zany new energy. But can an old-school German grilling sausage be improved with the addition of kiwi, pineapple, and maraschino cherries? That’s counterintuitive, to say the least.

This trend also implies an explosive question: Can foiegraswurst—with its devastating political implications for the greater Chicagoland area—be far behind?

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