Gwyllgi
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- Welsh
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- I don't drop acid
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- Well, not any more!
Obviously likes and dislikes in food is quite literally a matter of taste (as well as knowledge and to a lesser extent tradition).
I happen to love Braunschweiger and its variants. Actually Braunschweiger is a variant of smoked mettwurst but no point in being picky.
There’s a shop in the Grosskölnstrasse in Aachen that does the most wonderful cooked meats, and serves both hot and cold on an assortment of bread or bread rolls (Brötchen) to just sit and chew on while wandering amongst the various shops, or just sitting by the quite spectacular modern fountain.
There’s several (it’s a wurst,and so being Germany there’s many) types of what are in essence mettwurst, and I’m an aficionado (the word I used for some reason fell foul of the bad word filter!) for all of ‘em!
What I will point out is that just as it’s virtually impossible to find good cheese or chocolate in the US, so I’m yet to find a good German style wurst. Maybe it’s a matter of my Eupnoea pallet and what I’m used to, maybe the preparation or recipe is different.
Good bratwurst should be made from lean cuts of pork and veal. It is essential to use veal and young veal at that.
There’s several varieties of bratwurst depending on the region, mostly the variations are in the spices used and on the size of the things, but what I have noticed is that in the US every one of the domestic Bratwurst that I’ve met seems to use beef as opposed to veal, and to contain far too much fat.
Bratwurst should always be grilled.
I know that they are sometimes cooked by boiling them, I know that the “brat” is sometimes (wrongly) translated as a diminutive form of the German word “braten”, whereas it actually refers to the way the sausage is made, even though the German word “brat” translates to roast, but the best bratwurst when made properly and grilled are great.
If you like that sort of thing!
I happen to love Braunschweiger and its variants. Actually Braunschweiger is a variant of smoked mettwurst but no point in being picky.
There’s a shop in the Grosskölnstrasse in Aachen that does the most wonderful cooked meats, and serves both hot and cold on an assortment of bread or bread rolls (Brötchen) to just sit and chew on while wandering amongst the various shops, or just sitting by the quite spectacular modern fountain.
There’s several (it’s a wurst,and so being Germany there’s many) types of what are in essence mettwurst, and I’m an aficionado (the word I used for some reason fell foul of the bad word filter!) for all of ‘em!
What I will point out is that just as it’s virtually impossible to find good cheese or chocolate in the US, so I’m yet to find a good German style wurst. Maybe it’s a matter of my Eupnoea pallet and what I’m used to, maybe the preparation or recipe is different.
Good bratwurst should be made from lean cuts of pork and veal. It is essential to use veal and young veal at that.
There’s several varieties of bratwurst depending on the region, mostly the variations are in the spices used and on the size of the things, but what I have noticed is that in the US every one of the domestic Bratwurst that I’ve met seems to use beef as opposed to veal, and to contain far too much fat.
Bratwurst should always be grilled.
I know that they are sometimes cooked by boiling them, I know that the “brat” is sometimes (wrongly) translated as a diminutive form of the German word “braten”, whereas it actually refers to the way the sausage is made, even though the German word “brat” translates to roast, but the best bratwurst when made properly and grilled are great.
If you like that sort of thing!
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