this butcher supplies the market with fresh sausages it's a paradise for carnivores sanyo tom is married to arish they serve their sausages to locals and tourists alike. it's delicious you know. we don't have anything quite this authentic at home we try to but we can't replicate it. the meat which comes from the region is mixed with onions margarine not mag white pepper and salt before being shaped into sausages. they then need to be cooked on both sides for about 10 minutes. they're often served with sauerkraut and bread. as it does it's also good this is our traditional franconian broth 1st and it's made just like it used to be and put in this in test case. it's very tender and there's a small strip of fat that lends the sausage a particular taste that distinguishes it from others. so it's only a thing tick when it's made like this. so you can get sausages anywhere but they won't be real franconian broth 1st unless they're made with this fine in test. time is. so near term things like christmas and sausages go hand in hand moreover the colder it is outside the more likely people are to