Wurst

If you pick up a package of liverwurst (German wurst, sausage), you may find that it contains, in addition to liver, nonfat dry milk, salt, corn syrup, flavorings (unspecified), sodium erythrobate, sodium nitrate, sodium nitrite, gelatin, and dextrose. The list reads like a list of chemicals for a laboratory experiment! If you wish to avoid “chemicals” in your food, wurst is one of the worst things you can buy.

We had a long walk ahead to Stuttgart. We stopped to eat at a little meat market just outside Augsburg. I bought a loaf of bread and chose a couple of packages of wurst. It really was good.

Although the supermarket tannoy was bravely broadcasting Rigoletto, its meat counter was thick with wurst and its wine shelves loaded with Liebfraumilch.

Sure, the map says it’s Italy, but after walking through the centuries-old market at Piazza Erbe (Obstplatz) and seeing one too many suspiciously Teutonic-looking locals munching wurst, you might think you’ve crossed the Austrian border.

Beyond lay the stately drab edifices of East Germany’s showpiece, now thronged with würste and sauerkraut sellers catering to the crowds.

At an open-air flea market, we looked for Nazi memorabilia while munching wurst and drinking beer.

In summer, you're welcomed into a flower-decked garden set against a backdrop of ancient vineyards. You can fill up your platter with some of the best wursts and roast meats (especially the delectable pork), along with freshly made salads.

[…] the seared loin and boiled potatoes, recipes rehearsed into routine. She worries over them now as a widow over rosary beads. Links of würste, quartered onion.