German Sausage Tour: A Meat Journey from Regensburg to the Summit of the Alps

According to a video from the YouTube channel 'MeatMan YOOXICMAN', MeatMan captured a journey traveling through various cities in Germany to check the local types and flavors of sausages. This journey continued from a historic sausage shop in Regensburg through Munich and Nuremberg to the northern edge of the Alps.

Regensburg's Raw Sausage and Munich's Weisswurst

MeatMan visited a historic sausage shop built in 1335, located on the banks of the Danube River in Regensburg, Germany. The sausage tasted here was a 'raw sausage' where the red raw meat is visible, characterized by being grilled over charcoal to produce a strong charcoal aroma. In the video, MeatMan mentioned that this sausage has a chewy texture like tteokgalbi or a patty, and noted that the accompanying sauerkraut, a pickled cabbage, was less sour and less salty, making the flavor of the sausage itself sufficient.

Moving on to Munich, MeatMan tasted 'Weisswurst', which is loved by local adults. Traditionally, Weisswurst is made by mixing pork and veal, and the standard way to eat it is by peeling off the skin. After peeling the skin, MeatMan checked the texture of the meat cross-section and expressed that it was the most delicious sausage he had ever eaten in his life. Additionally, he took out 'Currywurst', which is popular among Munich youth, and tasted it on a park bench in Munich, explaining that it was a form where ketchup and curry powder are sprinkled over the sausage, and the sauce was intense enough to cover the taste of the sausage.

Nuremberg's Protected Regional Sausage and Various Kinds at an Alps Mart

MeatMan headed to Nuremberg to taste Nuremberg sausages, which are protected by the EU's Geographical Indication. There, he tasted thin Nuremberg Bratwurst and a set of regular sausages, and also experienced the sausage bread sold at Christmas markets. The sausage bread is characterized by the sausage sticking out of the bread, and MeatMan mentioned that the sausages here are well-grilled.

Visiting a rural mart at the northern edge of the Alps, MeatMan checked out various sausages that can be easily found in marts throughout Germany. The local mart was equipped with at least 50 to 100 types of sausages. MeatMan tasted six types purchased at the mart: Leberwurst (liver sausage), Blutwurst (blood sausage), Landjäger (semi-dried sausage), Mettwurst (minced meat sausage), Käsewurst (cheese sausage), and sausages made using head meat. In the video, MeatMan evaluated the Käsewurst as "a sausage that would be delicious no matter where you put it in the world."

An Unexpected Best Taste Met at the Summit of Zugspitze

Having climbed to the summit of Zugspitze, Germany's highest peak, MeatMan happened to encounter sausage bread amidst the magnificent scenery of the snowy mountains. While the sausage bread used commercial products and sauces and the grilling technique was not sophisticated, MeatMan stated that this sausage, which he ate without expectation while looking at the grand scenery, was the best sausage he had eaten in Germany. He shared that he realized true food happiness through this exploration and teased a Budae-jjigae special using German sausages as the theme for the next video.