He made his first white sausage when he was seventeen, and today Erwin Seitz writes regarding food culture. His verdict: the Germans are world champions in making sausages, but they urgently need to rediscover their culinary heritage.
A Bavarian tavern in Berlin-Mitte. The historic vault is cozy, the cheerful waitress wears a brightly colored dirndl that only remotely resembles Bavarian costume. Because this year’s birthday of the Weißwurst falls on Ash Wednesday, the Bavarians simply brought it forward. Gastrosopher and culinary expert Erwin Seitz doesn’t care, he still doubts the legend of the invention of the Bavarian specialty 166 years ago. First a sip of bock beer, then it’s regarding the sausage.
