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  • Hey all, just changed over the backend after 15 years I figured time to give it a bit of an update, its probably gonna be a bit weird for most of you and i am sure there is a few bugs to work out but it should kinda work the same as before... hopefully :)

As hard as I try.....

dude I'm german so let me tell ya, there is nothing to fear...just make sure they're cooked nice n crisp and you use some decent swiss Thomy mustard and have a beer on standby to wash it down.


Btw. what is it with everyones fascination about germans and sausages ????? we really dont eat 'em that often, here in Australia they are much more sausage sizzle crazy than back home lol.
 
There is a retired German master butcher and musician living not far from me. Shortly after migrating to our shores, he worked in one of our smallgoods factories before our health authorities started to lay about with the whip. He was not impressed with the way we then went about making our own snaggers and left soon after as he wanted no part in poisoning the population with over-use of chemicals. The stuff that he still makes at home, is by comparison, the absolute best as in proper gourmet, not pretend.

As for Germans, wurst and sauerkraut, the allied wartime propaganda machine can probably come in for some blame for embedding this association into the present culture.
 
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