Day one hundred and eight


In my frustration with my lack of planning two days ago and my annoyance at myself  for trying to think of an idea for a meal at the last minute, I have planned out my next week of international recipes.  I decided the best place to shop for these ingredients was the St. Lawrence Market.  For those of you not from Toronto, the St. Lawrence Market is a large building downtown Toronto that holds over 120 specialty merchants and vendors, including butchers, cheesemongers, fresh fruit and vegetables, little knick-knack shops.  I always forget how much money I end up spending when I go there, and yesterday was no exception.  The high-end feta cheese for my greek salad later this week cost $8, the kangaroo (yep, kangaroo – yum!) was $21.50 for one steak, the olives, the sausages, the veggies – I ended up spending over $60 on one bag of groceries.

However, when I savour the oktoberfest sausage bought from “the best sausages in town” stall complemented with sweet and smoky mustard and Weihenstephaner Hefe Weissbier (Bavarian style wheat beer), it seems worth the money.  Sausage and beer – what else would I have to salute Germany?  I only wish I had a stein to drink my beer out of!

Here are some different kinds of German sausage from

“Almost all wurst features pork (and sometimes beef or veal), spices, and peppercorns, but the other ingredients make each wurst distinctive. More than a thousand varieties of wurst exist, some being available everywhere and others are local specialties. Here are a few of them:

  • Bierschinken—a large slicing sausage with chunks of ham and pistachios
  • Bierwurst—coarse-textured slicing sausage flavored with juniper berries and cardamom
  • Blutwurst—blood sausage, which comes in many varieties; it is eaten sliced and cold or fried like black pudding
  • Bockwurst—smoked and scalded, usually made from finely ground veal; spiced with chives and parsley; resembles a large frankfurter; gently heat in liquid before eating; traditionally served with Bock beer, especially in the spring
  • Bratwurst—a pale, smoked sausage made of finely minced veal, pork, ginger, nutmeg and other spices; usually comes raw and must be cooked, but precooked bratwurst is also available (reheat before serving)
  • Braunschweiger—a spreadable smoked liver sausage enriched with eggs and milk; the most well known of the liverwurst sausages
  • Cervelat—similar to Italian salami, a slicing sausage of pork and beef, spices and often mustard or garlic; Thuringer is a common variety of German cervelat
  • Frankfurter—the genuine German variety (not the same as an American frankfurter) contains finely chopped lean pork with a bit of salted bacon fat, and is smoked; reheat in simmering liquid
  • Knockwurstknackwurst—a short, plump smoked sausage needing poaching or grilling; contains finely minced lean pork, beef, spices and, notably, garlic; often served with sauerkraut
  • Wienerwurst—believed to be the origin of American frankfurter; beef and pork flavored with coriander and garlic
  • Weisswurst—German for “white sausage” and is very pale and delicately flavored; made of veal, sometimes beef and pork, cream and eggs; a specialty of Munich and traditionally served at Oktoberfest with rye bread, sweet mustard and of course, beer.”

And here’s a blast from the past.  A photo of me drinking beer in Munich eight years ago:


Apparently the best Thai restaurant in Toronto – we shall see about that…

One thought on “Day one hundred and eight

  1. Pingback: One hundred and twenty-three | threehundredsixtysixdays

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