Sausage that Demands Beer: Wurstkuche Serves Up Bohemia on a Toasted Roll

There may be no more universal pleasure in the world of meat than a well-made sausage plucked straight from the fire, filmed with a bubbling mantle of grease, and thrust at you when it is still so hot that you bobble it back and forth between your hands because you are afraid of scorching your fingers. Read Jonathan Gold's “In the Wurst Way.”

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