It’s OK, friends, I’m very grateful for everybody’s concern over my high cholesterol and high sugar but I’m fine. I have overindulged in the Wurst in recent months. Or decades, to be honest. It will all go back to normal once I eat healthy for a bit.
I made frekeh with mushrooms today, and after pouring every spice, mustard, and copious amounts of spinach into it, it became almost completely not horrible. It’s doable if grim but that’s life.
Curiously, the only Wurst on the planet I didn’t like was the famous Bavarian Weißwurst. It was too soft and strangely textures.
Clarissa's Blog 
Weißwurst is a love it or hate it thing for most people.
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I didn’t get it at all. And my hosts were so happy and enthusiastic to take me to a very authentic restaurant and introduce me to it. I had to eat it and pretend it was good but it was painful.
The Sarf, though, was extraordinary. I’m dedicated to it.
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“Weißwurst is a love it or hate it thing”
I need to try it the next time I’m in Germany… there’s a Polish white sausage (cleverly named ‘biała kiełbasa’ or ‘white sausage’) but I don’t think it’s that close.
I have noticed that a lot of German sausage is kind of…. too smooth(?) for my taste as if it’s been ground 8000 times I prefer a coarser texture.
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“Sarf”
Okay… what is Sarf? German wiki doesn’t help
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I meant to say Senf, of course. Sarf is a form we fill out at work all the time. 😆😆😆
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Was it the sweet Senf that is traditionally served with Weißwurst or was it something sharper? I think I might like Weißwurst better if they served it with a sharp mustard rather than the sweet kind.
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Yes, it was sweet. I now use it for other dishes because that Wurst is beyond rescue for me.
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