We approached the market from the North West corner, and the first place we stumbled upon was this delicious deli counter. I dived right in!
The cheese selection and salami selection here are admirable and they all look so tasty. The great thing is, they will often offer you up a tasting before you buy – usually of the products they are particularly pushing for that day.
To the left side of the deli counter there was a guy cooked up some Bratwurst (often finely chopped pork sausage) and Rindswurst (often made of beef).
I slapped some mustard and ketchup on it, and almost inhaled the lot. Well seasoned and nicely cooked, it was a great start to the experience. However, one thing we found out about Germany, is that they aren’t really that bothered about the bread in which things are served on/in. If they put this in a nicer bun, it would be killer.
As we continued our walk through the market, cheese stalls and salami stalls are everywhere.
However, in the classic Taiwanese fashion, we saw a line. So, what did we do? We joined it, naturally.
Sausages, wine, hot wine, pork chops. It was exactly what you wanted on a cold Saturday afternoon (it was -4 outside!).
We ordered the Curry Rindswurst, this time (beef, remember) at €2.50 ($81TWD) and a glass of cold Apfelwein (apple wine) for €1.50 ($48TWD), too.
We also took some of that square shaped sausage with cheese inside it (Fleischkaese) for the following days breakfast. Served up with some pumpernickel bread it was delicious!
Of course, we couldn’t come to Germany and not drink Mulled Wine (Gleuhwein) in every city we visited – just to make sure it was the same. Quality testing, if you will.
After an afternoon at Konstablerwache and heading to our hotel (Capri Frankfurt, I would highly recommend!) we went to Zum Gemalten Haus.
Blut und Leberwurst mit kraut und brot
For any of your regular followers of mine out there, you know how much I enjoy my black pudding. The black sausage here is essentially the same as black pudding. However, the texture of this is something I haven’t come across in a ‘sausage’, before. You think of a sausage as being meaty and chewy. However, cutting into the thick skin on this one was the first challenge, the second trying to control the ‘liquid sausage’ that came out of it.
Packed with incredibly rich flavours, these were an instant favourite of mine throughout our entire trip of Germany. The liver sausage was equally good, both were amazing when paired with the pickled cabbage – saurkraut – and taken down with a slice of bread.
A nod to 2 beers