Kris wrote:

>> Ohhh noooooo. German. some kind of finely ground sausages that are long
>> and thick and white. More white than grey. Fatty and oozing grease from
>> the inside. Horrendous. In an authentic German restaurant, according to
>> my hosts.
>
> That sounds less than appetizing! I must have been lucky because I've
> always thoroughly enjoyed my German restaurant experiences.

Sounds like either bockwurst or weisswurst, both of which are veal/pork
sausages. Weisswurst and many bockwurst are not made with nitrates ("curing
salt") so they don't have that artificial pink color. Weisswurst are usually
kind of short and stubby, so maybe bockwurst is being described above.

Either one is great with beer, chewy bread, and pickles. Weisswurst was
traditionally eaten for breakfast because it's so perishable due to the lack
of nitrates.

I've found that if you are small-minded enough to get hung up on the
appearance of food, you miss out on a lot of great food experiences. The
most obvious example is raw oysters. Aguillas are another.

Bob