German Food: Sausages!

Now, what better way to start talking about Germany than to talk about the food! And what better way to start talking about German food than to talk about the types of sausages! I didn't realize before going to Germany, that there would be regional differences. The first one I tried was in Trier, Germany's oldest city. We only ate in the Christmas market while there and were told by a local to try the brats. The bratwursts that they served there were very long and skinny. When they served them, they broke them in half and stuck them in a roll. The bratwurst, even split in half, was still almost double the length of the roll. It had a nice flavor, but wasn't spicy, like the kind we get here in the U.S.

The next one I tried was in Munich and was actually a sausage. Munich is actually very well known for their Weisswurst Sausage, which is a boiled white sausage made with veal, bacon, parsley and lemon. It is served with a pretzel and sweet mustard. I loved the mustard, the pretzel was good, but the sausage was just okay. It was very soft and I could mostly only taste the parsley. I'm glad I tried it, but I probably wouldn't get it again. :-/

The last bratwurst I tried was in Neiderjoshbach, the town my parents live in. I'm not sure if it was a regional bratwurst or not, but it was more like what we have here in the U.S. It was quite spicy and very good! It was served on sauerkraut with american fries on the side. I am very good about eating everything that I am served, and if I can't finish it I'll take it home and finish it at another meal. It's a different story when it comes to sauerkraut, though. I tried it, because I was going to try as much as I could in Germany while I had the chance, but it had never been for me in the past it wasn't for me then, either.