I think it’s time to talk about the würst aspect of German life. It is a stereotype that Germans love sausages, and it seems this stereotype has some background after all. What’s more, as I learned from one fountain in Kandel, the nearby area of Rhineland Palatinate was known as the Cattle Belt—and you can guess what they made out of that cattle. One of those specialities is called Saumagen or “pig’s stomach”, a sausage made by filling the namesake with meat, diced potatoes, spices and boiling it (some people prefer to fry it afterwards anyway, making it to spiritually resemble haggis even more despite sheep not being involved at all). Initially I learned about it when I bought various kinds of tinned sausage from Landau at the local supermarket (yes, it is common here to sell sausage tinned and even rural butcheries produce it), but in the recent years with the spread of vending machines in rural areas offering local goods I had a chance of trying more varieties of it (those machines…
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