No Carbs, Fräulein?
It is an undeniable fact: The common sausage is not a stunner to look at – nor does it photograph well. No matter the species, a regular Wurst’s mere shape and colour are giving food stylists a hard time: There is absolutely no way to let it shine. Yet, once thrown on to the grill and noisily sizzling, its distinct aroma promptly exerts its wondrous magnetism and lures entranced workers and bankers, housewives and business women, young, old or canine straight into places such as Herman ze German’s. London’s cosmopolitan denizens, its native population and tourists alike seem to succumb to the multiple stimuli exuded by the authentic German sausage … if the verifiable afflux accounts for anything. The Bratwurst (pork & veal), Bockwurst (smoked pork) or the Chilli Beef Wurst (pork & beef) on the menu all are eligible for ennoblement, thus crowned the sausage of sausages: the legendary Currywurst.
