I know the stereotype of Germans is that they walk around in lederhosen with a sausage in one hand and a beer in the other. But I'm sick and tired of Americans and their stereotyping, so here's the truth: Germans don't wear lederhosen that often.
The word in German for any kind of meat stuffed into a casing is "Wurst". You've got bratwurst, bockwurst, blutwurst, currywurst, wurstchen. Bolognas and salamis fit into this sweeping category, as do a number of other cased meats.
And Germans love it. It's not uncommon to see a toddler in a stroller munching on a cold wienie wrapped in a paper towel or to see a construction worker at the grocery store at lunchtime purchasing nothing for his midday meal but a package of cold wienies and a drink. It's naturally a staple at cookouts and at outdoor community events, but I didn't fully appreciate the role wurst played in everyday German life until Jethro was born.
For two whole weeks after his birth, the good women from my church brought me meals, and although I've eaten with Germans a lot here, I think this was my first real insight into their daily eating habits. Every meal was delicious and wonderful, but if my memory serves me, I think wurst played a starring role in about two-thirds of the meals.
We've incorporated into our own eating habits here. Behold, one of our favorite meals:
Yeah, I know. It looks pretty stark. But this is standard German fare, canned wienies and warm crusty rolls. And I assure, despite my own hesitations, this is good eatin'.
Particularly when paired with some really fine German mustard. Bautz'ner is a must especially with bratwurst. We prefer the scharf, or spicy kind. I love mustard that makes fire come out of my nose.
Here's a tasty little trick we've learned. Mix a little of the scharf Bautz'ner with a big dollop of King Ludwig sweet mustard. Oooooh, mama.
I love you, wurst.JEM
