We have some very adventurous butchers in our area. I bought Bratwurst, this time with chopped wild garlic in.
I expected a green tinged kind of ssusage, but the strips of wild garlic were very good to see in the casing and good imbetted in the meat.
Serving it with mustard on a bread roll is the traditional way. To make eating it a lot easier, I cut the Brstwurst in 4 chunks and stuffed them on top of the mustard spread inside the roll.
On my weekend trip to Eastern part of Thuringa, I ate the very typical Türinger Rostbratwurst. Cooked on charcoal, it is a very distinctive seasoned and prepared kind of sausage. Here they call it just Roster.
Both kinds are very good.
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