Boy I am really enjoying this leberwurst on toast (woops, sorry forgot to capitalise that noun, Leberwurst). We call it Paté back home and I don’t think I’ve had it since Mum stopped buying it from the asian groceries. But it was always my go-to spread. According to Wiki:
The word liverwurst is an anglicisation of German Leberwurst, meaning “liver sausage”. It is also known as liver sausage by some English speakers.
Interesting. That’s as far as I’ll get in researching liver sausage haha. All that concerns me is the thickness with which it is spread on my toast. On the topic of liver, namely pork liver, I’ve quite missed good beef – diced beef in asian stir-fry, thinly sliced in stir-fry, beef ribs, grilled steak, beef in pho.. beef. I haven’t had much lamb either – actually zero lamb since I’ve been in Germany except for that time I went to Little Istanbul (best Turkish place in Mannheim!) and had Lamb kebab sticks. But I count that as processed meat so it wasn’t really Lamb (here’s a picture of it below).
For the love of Pork!
Germany has definitely displayed her love of pork but I’m quite happy my meat intake hasn’t been as atrocious as some expected. I’m still maintaining my 5-2 diet with the occasional exception I make up for the next day. For instance, my German Schnitzel night – I recently discovered the origins of Schnitzel which has re-defined what I’ve known Schnitzel to be my entire life. Back home when you go and buy Schnitzel from Woolies or Coles or wherever it’s crumbed chicken right?! and it’s always been chicken. You pan fry it or grill it, tastes awesome. But in Germany the traditional way to make Schnitzel is with (of course) pork and it is pan fried in 100% fat butter, served with a side of pan-fried potatoes also in 100% fat butter, and if there are any health-conscious eaters, maybe some side salad. I agree frying it in 100% butter makes the crumbed coating more delectable to eat. And man does it fill you up. My buddy and a few of our friends came over to show me how to make this German Schnitzel – definitely had a successful and fulfilling dinner!!
It’s interesting to find how many countries have their own version of Schnitzel, for e.g. Iran call it ‘Shenitsel’ and Japan call it ‘Tankatsu’. The most famous though is obviously the Wiener Schnitzel (WIen = Vienna). Traditionally in the middle ages the common meat used was veal!
..Sadly I’ve finished my Leberwurst toast. Even sadder, this is my first post since landing in Germany 50 days ago. I’ll write some more, I promise.