Originally Posted by
Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
It was lush. Have half the raclette mix and 2 saussies left. So will have the same again later using won saussie and will save the last won for a tortilla, where we just slice and dice the cooked saussie to add to the spuds, shrooms, eggs and cheese.
I'd always heard about German sausages and assumed they'd be great. But when I lived in Berlin in '95 - on East Side Gallery, the crusty traveller site between the last standing bit of the Berlin Wall and the canal that was in the middle between the walls - I was shocked at how shîte German saussies are.
France has Merguez, Andouillettes, Toulouse saussies, chipolatas etc. I though the Kraut sausages would be like those. But they're actually the wurst sausages I've found anywhere on the planet. {Not joking, btw, despite the pun.}
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