Sausage/Wurst

Rory MacLean (who grew up in Canada) writes in a Goethe Institut weblog, Meet the Germans – his Rory’s Berlin-Blog is apparently only part of it -, in which he currently sits on the fence about sausages in Germany and Britain, with many quotes.

I can understand people enthusing about Nuremberg Bratwürste (found the WPA password here), although I often wonder how they get by without rusk to carry the flavour in the fat, and I find Nürnberger and Fränkische – a larger version – can be too salty to be versatile. But calling Currywurst glorious seems to me inappropriate as a comparison.

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