A lot of German food is about the ingredients; mainly pork products, as it happens. German favorites include all kinds of sausages, of course - knockwurst, frankfurters, weisswurst from Munich, and of course my favorite, bratwurst. None of these are to be confused in any way with the US-made sausages of the same name, most of which have far too much corn syrup, not to mention meat of questionable origin and rearing. Bratwurst, for example, in America, seems to be mainly what they call "italian sausage", except it has beer or corn syrup (or both) added. In Germany, I still remember the wonderful caraway-spiced sausages fresh off the grill, oozing with juice. The way to treat these is first to par-simmer them for about 5-10 minutes, before finally grilling them over a gentle heat until the surface is crisp. The simmering makes them more juicy.
I cant wait for the summer to come in, but in the meantime I'm stuck indoors.
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