You won’t find anything much more traditionally Mainz than this – a decent sized chunk of Fleischwurst, straight out the pot, a freshly baked roll and a dollop of mustard.
And the best place to get it is on the Farmers Market which occupies the 3 squares surrounding Mainz’s Cathedral on Tuesdays, Fridays and Saturdays.
And the best butcher for it (some would dispute this, but they’re dead wrong) is the Harth family from Stadecken-Elsheim. Almost 150 years in the business, so assume they’ve got the hang of it.
They trundle in to the city with their mobile butchery at 6:30am, pull up the shutters and fight off the crowds.
The Phrase of the Day, as AFN used to put it
Weck = Bread roll
You’ll only hear that name around this area. (And in Buffalo, NY, btw.)
Elsewhere they’ll be: semmel, weckle, weggli, rundstück, schrippe, kipf, laabla, stella…
The list goes on.
But weck are traditionally baked in Siamese twin-like pairs – as Paarweck.
And interestingly enough, there’s a link to our old mate, St. Martin.
His feast day is the day – even now – that rents and lease payments for land are due. And – in addition to the dosh – the landowner got a Martinsweck from the tenant.
How about that.
Worscht = Wurst = Sausage
No need to expand on that one
Woi = Wein = Wine
And where’s the wine?
I appear to be the victim of some underhand dealings.
They’ve substituted some mustard for the wine without my noticing.
I’m definitely slipping…
Pingback: Iconically Meenz – #1416 | Mainz Daily Photo
>VictoriaBelieve me, it is!And for a mere $3…
>WURST WURRRRRRRRRRRRRST…how could I have left off the WURST! That makes it!You can’t take me anywhere!;)
>Bread and wine and mustard and slipping…sounds downright biblical! LOL! 😉
>I have to say that looks absolutely delicious!