Dear MEL Topic Readers,
How sausage flavors the German language
When you think of German food and drink, probably sausages and beer will appear in your mind first. They both are not only so popular across the country but also define Germany’s cities and regions, and are enjoyed together. Especially German sausage, or Wurst in German, is an essential part of their food culture and the source of national pride. There are a variety of recipes, but some are considered closely guarded secrets. Here are some examples;
Bratwurst is made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll.
Nürnberger Rostbratwurst, smaller bratwurst sausage, is a source of great national (for the state of Franconia) pride.
Bockwurst or Frankfurter is made from veal with some pork or other meats.
Liverwurst is usually made from pork with some pork liver and flavored in various ways.
Every year, each German eats over 50 kilograms of pork, the main ingredient of sausages. So, there is no wonder why pork became embedded in their culture and language, such as “pig money” or a lot of money, and “Everything has an end; only the sausage has two.”
Enjoy reading and learning how pig and sausage are integrated into German culture.