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While you can’t put a bratwurst in a stocking, what you can put in is a form of a pledge to serve it at its tasty best. German sausages are at their best when consumed in partnership with their three saucy mates.
Senf: Those who find sizzling the spice of life should go for Löwensenf Extra Scharf, a mustard with a kick some will find too hot to handle. It tastes great paired with a roast brat, Frikadelle or any other meaty staple fresh off the grill. Despite its mighty bite, it’s concocted exclusively from the four staple ingredients of mustards in general: mustard seeds, spirit vinegar, water and table salt.
Hausmachersenf: The most famous brand of the so-called “homemade” style of mustard is Händlmaier Senf, a product of Regensburg. This is the traditional accompaniment to Weisswurst, a pale squat sausage brewed in hot water and a breakfast staple in Bavaria. What sets this mustard apart is its sweet yet tangy taste and the slightly granular texture of not quite fully ground mustard seeds.
Like the Löwensenf brand, Händlmaier too produces a head-spinning variety of products, including five different types of sweet Bavarian style mustard alone.
Curry Ketchup: Curry ketchup is a unique combination of the classic tomato and vinegar sauce flavored with all-natural spices and seasonings. On the leaderboard in this category is the Hela Gewürz Ketchup. Used to add zing to chicken, steak, pork, shrimp and hamburgers, its most classic pairing is with currywurst, a fried pork sausage that’s sliced, slathered in curry ketchup and topped with curry powder.
Travel tip: While a trip to the Deutsches Currywurst Museum Berlin would be a natural suggestion, sadly, this quirky museum will be shutting its doors forever as of Dec. 21, 2018, as its rental agreement for the premises in which it is housed expires.
Still, you could head to the Löwensenf shop in Duesseldorf’s Old Town, where visitors can stock up on various types of mustard, read posters expanding upon the brand’s history, touch, feel and smell mustard seeds, and even “tap” your own fresh mustard
