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Oddly Enough

Wild new flavours spice up German sausages

BERLIN (Reuters) - Hoping to spice up their summer business, German butchers have introduced a new line of exotic-tasting sausages with flavours ranging from kiwi, maraschino cherry, lemon and even aloe vera.

The wide variety of new ingredients may seem like heresy to what is for many ordinary Germans the national dish. But for others the new flavours may help negate stagnant demand for the greasy Bratwurst you can find on almost any street corner.

Berlin butcher Uwe Buenger has developed a “chili-honey” Bratwurst while rival Dankert has come up with a “kiwi wurst” that also includes pineapples and maraschino cherries, Bild newspaper reported on Tuesday.

For sausage connoisseurs, there is also the “Truefflebratwurst” that includes truffle, a fungus spiced with black and white pepper. Other sausages in Berlin are made of lamb, ginger, parsley, cardamom and edible blossoms.

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