In Bavaria, it’s always about the sausage. constantly. In a figurative sense anyway, after all there are state elections in three months and there are important decisions to be made. A major upheaval would be surprising – as of today – but three or four percent or not can mean the end of one’s career and another a boost for the same.
And also in the literal sense, it’s always about the sausage. The prime minister can’t get enough of it, usually the Nuremberg variant, and his deputy, in his constant concern for democracy, even fears for the right to bite into it anywhere and anytime. Happy, if you don’t have any major worries, you might think, but to be honest, the sausage is also one of the most discussed subjects in this column (perhaps next to the two supporters you just mentioned), so it doesn’t need any statistics.
Of course, one could question that in times of climate change and excessive meat consumption. Do you really have to pay so much attention to a food that animals die for, the production of which causes a lot of CO₂ and which is not even particularly healthy.
But on the other hand: That’s just Bavaria. It cannot be denied that Franconian sausages are part of the identity of this people, at least as a matter of habit, or just Regensburg Knacker, Lower Bavarian Milzwurst, Hofer Rinderwurst. And yes, the Munich white sausage, of course.
There are places in the Free State such as the Regensburger Wurstkuchl, which are dedicated solely to the preparation and consumption of the traditional dish, professional events such as the Franconian Bratwurst Summit are established and this is where perhaps the only profession in the world can be found that focuses entirely on the sausage: the Hofer Wärschtlamo. That’s something.
With so much expertise, some feel they have to regulate where, when and how the sausage is to be consumed. According to the strict believers, the Weißwurst, for example, may only be eaten before 12 noon south of the Weißwurst equator, i.e. the Danube, and with sweet mustard. So what, for heaven’s sake, may only the Nuremberg CSU have thought, in the capital of bratwurst to invite to a Weißwurst morning pint? And then add “Franconian Grill”? Yes, they want to grill white sausages, these unsuspecting Franconians, you can already hear the people of Munich shouting in your head.
But wait, grilled white sausages have been around for a long time. In Regensburg, also not without sausage expertise, this variant is probably not quite as in demand as the classic Knacker, but definitely in the standard repertoire. With cucumber, horseradish and sweet mustard. Basically, the Bavarians are a tolerant people.