Einmal Currywurst mit Pommes bitte!

Have to admit to enjoying a 'Horse Meat Bratwurst' at an excellent imbiss near Cuxhaven and it was clearly advertised...'Pferdefleischwurst'
Cheers
Steve

I was always told frikadella (?) were horse meat. i loved them.

Gordon. wrote:

Better still Alan..

How many were knowingly eating 'Horse Meat' sausages ????

Now Now Gordon.

I have, I have and Horse Steak as well.

Teabag wrote:

Were they greasy though Stephen? The one's I get these days from Lidl or Aldi do not have very much fat at all. I grill them and the grill pan is clean enough to just give it a wipe. In the good old days (swing that lamp) I just ordered and ate them without a thought of if they were clogging up the arteries or not. Mind you I smoked a lot of fags in those days too.

McDonalds = Everything that is bad with modern society.

Perhaps not "greasy" in the sense of a lot of fat oozing out but certainly "something" artery-clogging....delicious!!!! I wasn't worried about my arteries back then -- still not. My colon, on the other hand....well, looking back I'm thinking I was thinking even back then "lord, this is gonna mess things up later in life" but so far, re colon, no problems. Besides, I was and still am to a certain degree a 'live for today/in the moment' sorta dude....upsides and downsides to that!

re Frikadellas/horsemeat....we were also told these were horsemeat and, I believe, the first time I ate one (taken off a platter under like a cake glass thing, at a gasthof of course, and consumed cold with perhaps a bit of senf on the side) was on a dare. Quite good, actually. I didn't eat them alot, far preferring to save my pfennings for the next beer and a bratwurst on the way home, but often enough.

Now, I've heard horsemeat, when compared to beef, is "sweet". I never noticed, assuming Frikedellas were horsemeat, that they tasted sweet (in a meaty sort of way, I realize) so whether they actually were or not, I don't know.

Another delicacy that when told to civvies here makes them turn green....great fun!!!

Another memory, from when I was about 6 years old -- circa 1960 --and living in a rural area just outside the town of Balve out along the Hoennetal, was a German frau in the set of flats next to ours (two sets of buildings set aside for Canadians and two for Germans working at the local light factory) who used to keep pork fat in a drawer of her sewing table in front of the window. Raw pork fat, at that. She handed it out to us kiddies like it was candy!

My mother was mortified when she discovered me chawing away on this stuff. I remember it tasted good, it may have been heavily salted as I think back....gawd, I hope so!!! Imagine raw pork, in a messy old sewing drawer, being handled by some old frau....Eeeeeww! But nobody was terribly concerned about E. Coli or such things back then!

I must admit to having a penchant for Mettwurst on and open bread roll with a couple of slices of raw onion on top.

first place i ever had liversausage as well. love it spread on toast for breakfast. of course when i went home on leave to Bolton such things were considered "foreign rubbish"

Hmm yes, mettwurst. lovely with a couple of slices of onion.

That wasn't raw Stephen it was speck, smoked and salted pork fat. great for cooking wiktjh. See Wiki

http://en.wikipedia.org/wiki/Speck

I had never tasted Potato Salad until I was posted to Germany. The Cookhouse in Lippstadt had a Salad Bar but the only thing that I enjoyed was Potato Salad so, I had it with everything, Mince, Stew, Curry - you name it, it was beautiful. In those days (64) the Menu was starting to improve and Steak was being introduced but, to ensure that you got one you had to be at least in the first 15 in the Hotplate queue, and to ensure fairness it was probably only available once a week.

I loved cookhouse fried bread with marmalade for breakfast

steve jones wrote:

I loved cookhouse fried bread with marmalade for breakfast

I know it is a little of thread and not about Germany, but in Malaya the Aussies had mincemeat on toast for breakfast

LOL, That's not strange Jerry, I have mincemeat sandwiches sometimes.

Lol ..maybe not to you Jim

Friend of mine is a high powered chemist with a major oil company. Going to Frankfurt and then on to Hamburg tomorrow. I asked if he could bring some currywurst sauce back but he doesn't think you can these days with the restrictions at airports.

Bloody terrorists!

Ah, he not taking any hold luggage then. Shame

You can get curry ketchup from Lidl though teabag

Jerry

When I was based at Yuma Proving Grounds mince on toast was a breakfast staple with the Yanks, known colloquialy as 's--t on a shingle'.

Bob

steve jones wrote:

first place i ever had liversausage as well. love it spread on toast for breakfast. of course when i went home on leave to Bolton such things were considered "foreign rubbish"

Nice to know that things seem to have moved on apace in Blighty. When I was at school, I had a Saturday job at an 'old school' greengrocers. Carrots, cabbage, spuds, sprouts... not a problem. But anyone with the temerity to ask for such exotica as aubergines or avocado pears would be met with a dismissive, "Nah, we don't sell kinky gear!"

As for the good old cold mince piece... on such things was an empire built.

I don't have a particularly sweet tooth, but I'm still fond of Mohnkuchen (poppy seed cake) and a proper Stollen (don't bother with the Tesco version).

jim wrote:

Ah, he not taking any hold luggage then. Shame

You can get curry ketchup from Lidl though teabag

Not around here Jim. They did stock it at one time but then it disappeared.

Really,

I'll gladly buy some and post it to you if you want Teabag.

jim wrote:

I agree with that Martin, nice and scharfe. I keep hoping that Lidl will stock it.

Harping back to the Senf Thing.

The trenchermen, gourmands and plain old food hounds were reminisceing a while back about the dearth of senf in this country.

I think I've found a (pallid) substitute.

Not from here is a Third World town called Crewe. Crewe has a large Polish population (plus others, but God knows what THEY are !).

In the Polish section of Crewe's Tesco I found some Polish mustard and it is very like German senf. I haven't found a hot one yet but the ordinary one is quite acceptable.

So . . if you've got a Polish population locally, get digging chaps !

If any of you Gents know anybody in London , the German Deli in Borough Market has...Hela-Curry Gewurstketchup scharf....the really hot stuff

bob wrote:

If any of you Gents know anybody in London , the German Deli in Borough Market has...Hela-Curry Gewurstketchup scharf....the really hot stuff

tesco sell great bratwurst mix in some strong curry powder with tomato ketchup
and bobs your uncle curry wurst!........... :
wonderful brings back fond memories cold winter nights in lemgo towneating currywurst & chips YUM!!!!!!!!!!!!

To-morrow we shall indulge in curry wurst and palm fritz. We get the genuine curry wurst sauce at a German Deli on Portage Ave across from the RCMP HQ's for Manitoba. I was making my own sauce, but now can be lazy. We are also fortunate to get the Thurinigeau ( forgive my spelling) wurst which is the proper wurst for Curry Wurst.

Hardrations wrote:

To-morrow we shall indulge in curry wurst and palm fritz. We get the genuine curry wurst sauce at a German Deli on Portage Ave across from the RCMP HQ's for Manitoba. I was making my own sauce, but now can be lazy. We are also fortunate to get the Thurinigeau ( forgive my spelling) wurst which is the proper wurst for Curry Wurst.

That a German hand job?

jim wrote:

Hmm yes, mettwurst. lovely with a couple of slices of onion.

That wasn't raw Stephen it was speck, smoked and salted pork fat. great for cooking wiktjh. See Wiki

http://en.wikipedia.org/wiki/Speck

"Speck"....yes, that rings a bell, albeit nearly a 51 year old!! (as in 51 years ago....yikes!!). Now, I can't swear to this, and I may very well be overlaying current ideas and thought processes onto what I perceived/understood at the age of 6 but it is wholly possible the Dear Old Frau did call it "Speck" but I heard "Schmeck" (as in "Schmeck gut = delicious), but who knows after all these years?

Speck, if indeed that's what it was, was also used to move large pieces of furniture such as Schranks...two men and a boy would lift a corner of the Schrank, slip a slab of Speck under the foot, repeat the process on the other end, and then slide the beast along the floor to the new location....worked quite well as I recall. Don't think the pork fat was used for anything else after that, though