I've been reading through a LOT of recipes on Len Poli's site and meatsandsausages.com and there seems to be little difference between a lot of fresh sausages, especially German and English-type sausages. For example, most of BOTH of those types contain some combination of mace, nutmeg, ginger, or sage (esp in English types) with the main differences being the amount of spice (and even that varies little) or the inclusion of a filler such as rusk/breadcrumbs in a lot of English sausages.
I get it that "regionality" comes into play (Thuringer VS Nurnberger brats, etc) or other factors such as how the sausage is stuffed (links or coils), but, in the end, to me they should all BASICALLY taste the same.
So, in the end, what makes a brat, for example, really "stand out" and be superior to another?
I get it that "regionality" comes into play (Thuringer VS Nurnberger brats, etc) or other factors such as how the sausage is stuffed (links or coils), but, in the end, to me they should all BASICALLY taste the same.
So, in the end, what makes a brat, for example, really "stand out" and be superior to another?