Headcheese and organ sausage

[zwiller]

I miss the souse and sweetbreads from back in the day.

Odds are if you go looking for it you'll find it a short drive away.

Liverwurst is still around but not made by local processors anymore.

Same here and it's weak. I need to get the spices down but equal parts live/bacon/pork butt and 10% fresh onion was killer.

I'm not sure what parts of Germany her family came from, but she as I are third generation American

My family is into the genealogy stuff so we tracked our lineage down. Was interesting to me. We hail from North Rhine Westphalia. Region has many lakes and lots of fruit growing so their food often has fruit in it or is fruity. In some way this is truly bizarre as I've cooked with fruit a long time without knowing any of that. Apple sauce and nutmeg in my kraut... Not sure if you've heard of or had the nurnburger/nuremberger brat but it is OG german brat.
https://wurstcircle.com/recipes/nuremberg-sausage/