I guess many people would agree that it is very natural to dedicate the first German Cuisine blog post to the Wurst. Above: a Thüringer with mashed potatoes and warm sauerkraut at the Kieler Brauerei. Middle: A Krainer (originally Slovak Wurst with high meat content) in bean soup at Mensa I (student restaurant) in Kiel University. Below: a downtown Currywurst, which is a bratwurst with hot (Gerwürz) sauce, sometimes ketchup-like, and powdered curry on the top. Originally from Berlin, but nowadays spread over the country.
