Best of German Food - Vol. 1
It is a terrible and wrong cliché to wrap up the entire German cuisine within the combination of "sauerkraut, potatoes and bratwurst". It is as accurate as the idea that all that Italians eat are pizza and pasta. After spending 5 years in the gastronomic capital of Germany, I'll try to write about some German delicacies when I find the time. First I will start by attacking the cliché itself. "Leber- und Blutwurst mit Rotkohl und Bratkartoffeln" is a dish that demonstrates how good the wurst-kraut-potato combination can be. !!WARNING: Otto von Bismarck famously likened sausage-making to law-making. If you like sausages or the laws, you better stay away from the actual making process. Skip to the end of the WARNING if you like sausages. Leberwurst is a cooked sausage of bacon-liver-pork, flavored with spices. The one pictured above has other offal parts as well. German blood sausage - Blutwurst- is made out of blood and pork skin. Spanish blood sausage...