Wurst is the German word for sausage. By law, German sausages are made without fillers – all meat and flavours – and they're fiercely proud of them.
In Berlin, the local specialty is Currywurst, which are served with curry powder and (typically) ‘hot onions’ (spicy tomato-onion stuff) and the omnipresent potato salad. Not bad – certainly perfect in cold weather.
But the wurst I had at the historical sausage kitchen during my brief visit to Regensburg were certainly good. The sweet mustard really set them off, with a little help from the sauerkraut.
My guidebook tells me these würst
“are regarded by many aficionados as the ultimate German Wurst – though this is not an opinion shared by the rival sausage metropolis of Nürnberg.”
Rival sausage metropolis.