This week, I’ve been mostly eating hearty German food. Hardly surprising, give that we were just there, in the Motherland of Sausage and Kraut:
Bratkartoffel (pan-fried potatoes) with Saumagen (a meaty large sausage encased in a pig’s stomach, sliced and baked) and Sauerkraut,
Bratkartoffel (pan-fried potatoes) with Wurstsalat (a cold salad from a Wiener-style sausage),
Bratkartoffel (pan-fried potatoes) with a trio of local sausages: Leberwurst (liver sausage), Blutwurst (black pudding) and Schwartemagen (a meaty sausage with crackling),
Bratkartoffel (pan-fried potatoes) with Leberknoedel (liver dumplings), Saumagen, Bratwurst and Sauerkraut.
Spot the common denominator!
We also ate a lot of other meat produce, such as Beef and Pork roasts, a meaty BBQ, and at least four different types of Knoedel (bread or potato dumplings) at four different occasions.