American Chefs Put Twists on German Sausage

Kate Silver

When conjuring images of rich, savory charcuterie, you might think of Italian salumi, Spanish jamón or Mexican chorizo. But let’s not neglect the country that speaks in idioms when it comes to sausage: Germany, where folks muse that, “Everything has an end, only the sausage has two,” and “it’s all sausage to me.” Germany, a land boasting more than 1,500 types of sausage.

Nathan Anda at Red Apron Butchery...