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LANDESVERBAND
NEWSLETTER AND MAGAZINE
DONAUSCHWABEN/GERMAN
CULTURE
 02/24/13
April May June 2010
Volume 5 Number 2
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VISITING
AUTHOR/EDITOR ARTICLE
MAY
2010
Feierliche
Eröffnung des
ROBERT
HAMMERSTIEL MUSEUM
in
Werschetz am 28.5.2010
Forwarded
by Eduard Grünwald
Robert Hammerstiel wurde mit seiner Familie im
November 1944 aus dem elterlichen Wohnhaus in Werschetz
vertrieben und verbrachte drei Jahre in verschiedenen
Internierungslagern in Jugoslawien.
Im
August 1947 gelang ihm mit Mutter und Bruder die Flucht über
Ungarn nach Österreich.
Hier erkämpfte sich der dem hektischen Kunstbetrieb
stets fern gebliebene Einzelgänger seinen Rang in der
Kunstszene und kann auf eine umfangreiche internationale
Ausstellungstätigkeit zurück blicken.
Seinen Stellenwert repräsentieren zuletzt auch zwei
große Einzelausstellungen im Leopold Museum, eine
umfassende Werkschau im Wiener Künstlerhaus mit dem Zyklus
der Hommagen sowie zeitgleich die Verhüllung des Ringturmes
in Wien mit einer über 4.000 m² großen Netzfolie mit vier
vom Künstler geschaffenen Sujets.
Am 29.5.2009 verlieh die Stadt Werschetz (knapp
70.000 Einwohner) ihrem Sohn Prof. Robert Hammerstiel die
Ehrenbürgerschaft.
Jetzt, im 78. Lebensjahr stehend, passiert das für
ihn Unglaubliche:
Er kehrt in das Haus in Serbien, welches einmal im
Eigentum seiner Großeltern stand, als nunmehr hoch
Gefeierter zurück:
In „sein Museum“, welches am 28.5.2010 feierlich
in Werschetz eröffnet wird.
Weiterführende
Informationen:
www.hammerstiel.at
http://www.freunde-leopoldmuseum.at/reisen.htm
 
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VISITING
AUTHOR/EDITOR ARTICLE
MAY
2010
Milwaukee’s
Schwabenhof
Keeps
German Heritage
Alive
By
Sarah
Biondich
Forwarded by
United Donauschwaben Milwaukee
http://udommilwaukee.com/
In a country as expansive and diverse as America,
where it’s easy to slip into a place of
anonymity, many of us look to our ancestral roots
to satisfy our much-needed sense of community.
Even though we may never set foot on the native
soil of our relatives, we still identify with our
family origins. Here in Wisconsin, ethnic social
clubs play an important role in promoting the
cuisine, language and customs of our heritage. And
every club needs a clubhouse where members can
gather together, like the Schwabenhof, which has
been home to the United Donauschwaben of Milwaukee
since 1968.
Located
on Silver Spring Road in Menomonee Falls,
Schwabenhof is more of a complex than a clubhouse.
It has to be, considering its role as the meeting
place for the largest German ethnic group in the
state, the Donauschwaben—“ethnic Germans that
lived outside of Germany in the Slavic regions of
Eastern Europe predominately along the Danube
River,” as the group describes itself.
Schwabenhof began as a clubhouse for Donauschwaben
Vergnügungsverein and three other Donauschwaben
clubs—the Apatiner Verein, the Mucsi
Familienverein and the Milwaukee Sport Club—and
eventually grew into a full-fledged tavern and
restaurant with an outdoor beer garden surrounded
by a 300-car gravel parking lot and nine
regulation-size soccer fields.
Friday
night finds the 400-person banquet hall filled to
the gills with devotees of the beloved Schwabenhof
fish fry. The waiting list—an hour long at peak
dining times—can be sidestepped with a
reservation, though spending an hour in the bar
and two adjoining rooms can be fun. Order a tall
Weiss beer garnished with a slice of lemon and sit
back for some people-watching: The rooms are
filled with families, many featuring three
generations, and the walls are lined with framed
photographs of members, some wearing traditional
folk costumes, of a bygone era. The trophy
collection tells the story of the soccer teams
that have played there, and the beer steins on the
shelves are a reminder of the Old World.
The
Schwabenhof serves a classic Wisconsin fish fry, a
time-honored tradition popularized by German
Catholics observing meatless diets on Fridays.
$10.95 gets you all the cod you can eat, and
includes a choice of potato: baked, German salad,
pancakes, or french fries. A small portion of
crisp, light coleslaw, creamy homemade tartar
sauce and a slice of rye bread accompany the meal.
If you’ve consumed enough fish this Lenten
season, the Schwabenhof dinner menu also includes
entrees that have garnered their own faithful
following, such as the Old World fried chicken and
barbecue ribs. The well-trained wait staff weaves
quickly in and out of the packed room, delivering
second and third servings of fish to the masses
and ensuring not a single glass is left empty.
The
Friday night fish fry is just one of the many
social gatherings the Schwabenhof hosts in a given
week. The smoke-free banquet hall, as well as the
outdoor pavilion and picnic area (which together
seat about 1,200 people from June through October)
have been the location for many a party, from
birthdays and reunions to proms and weddings. To
feed their guests, event planners choose from the
facility’s catering menu: Buffet-style,
sit-down, and even late-night sandwiches and
picnic food are offered. True to its roots, the
Schwabenhof also accommodates traditional German
activities, such as Schlachtfest, a celebration of
the fall pig slaughter and, of course, Oktoberfest.
The
Schwabenhof is located at N56 W14750 Silver Spring
Road, Menomonee Falls.
The Schwabenhof serves food Wednesday 11 a.m. to 8
p.m. and Friday 11 a.m. to 10 p.m. The bar is open
Tuesday-Thursday 3 p.m. to 1 a.m., and Friday 11
a.m. to 1 a.m. For more information, call (262)
510-9042.n
http://www.expressmilwaukee.com/article-10409-milwaukeerss-schwabenhof-keeps-german-heritage.html
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"Click"
on image for PDF version June 2010 Donauquelle
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VISITING
AUTHOR-ARTICLE
MAY
2010
Beer
and Brewing Site
Superfoods
and Beer
http://www.bellaonline.com/articles/art50596.asp
In April, 2007, at the Alaska Women’s Show in the
Sullivan Arena in Anchorage was a cooking demonstration
called “A Toast: Beers to Your Health.” The
focus centered on SuperFoods, beer and health, and
demonstrated how small additions to your diet can score big
health benefits for a lifetime.
SuperFoods are the darlings of the nutritional
circle, filled with such beneficial giants as antioxidants,
monosaturated fats, and phytonutrients. These provide
protection against cancers and heart disease, aid in bone
formation, lower rates of diabetes, protect against stroke,
and provide vitamins and minerals essential to good health.
Among this list of SuperFoods are:
Apples
–
fiber and antioxidants, including flavonoids and polyphenols.
Avocados
–
Monosaturated fatty acids that appear to lower LDL (bad)
cholesterol and raise HDL (good) cholesterol levels.
Beans
– fiber,
lean protein, B vitamins, potassium, and antioxidants.
Blueberries
–
Multiple antioxidants, fiber, folic acid and vitamins C and
E. Tip: Use frozen blueberries – they are
picked at ideal ripening time and fast-frozen to preserve
the beneficial nutrients. Fresh berries may endure
long periods of transport and shelf-sitting during which
nutrients diminish and fruit can grow molds.
Dark
Chocolate –
flavonoids that lower blood pressure and prevent clogged
arteries. Look for dark chocolate with high levels of
cocoa solids.
Kiwi
Fruit –
Vitamin C, potassium, and flavonoid antioxidants.
Oats
–
Fiber, protein, potassium, magnesium and phytonutrients.
These lower cholesterol and help stabilize blood sugar.
Spinach
– Lutein
for your eyes, carotenoids, antioxidants, betaine, and
Vitamins B, C and E.
Sweet
potatoes –
Vitamin C, antioxidants, fiber.
Tofu
–
fiber, lean protein, B vitamins, potassium, and flavonoids.
Walnuts
–
Omega-3 Fatty acids, micronutrients.
Yogurt
– Calcium,
protein, probiotics and beneficial bacteria that aid
digestion, help metabolize food and tone your system.
The Beer Fox believes that beer should be included in
this list of SuperFoods. The benefits of moderate beer
consumption are well established. Thousands of people
worldwide have participated in studies that indicate that
moderate beer consumption is good for your health.
Please note:
Evidence reveals that heavy alcohol consumption contributes
to the formation of visceral fat around the small intestines
and liver. The advanced drinker does not display this excess
layer of fat. Continuous extreme alcohol consumption is
linked to cirrhosis of the liver and to breast cancer.
The key is moderation!
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Beer
is made through a traditional process of blending sugars
from malted grains, like barley or wheat, with hop
flowers and water. The skill of the Brewmaster
brings out the flavor, aroma, color, mouthfeel, and foam
characteristics through the formulation of recipes and
fermentation of sugars. Careful aging completes
the picture.
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Aromas
may be of citrus, flowers, or herbs - also may smell
caramel, toffee, sweet biscuits, cocoa, coffee, honey,
chocolate chip cookies.
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Yeasts
may add aromas of clove, banana, exotic spices, apples,
strawberry, dark fruits.
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Craft
beer is usually not pasteurized.
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It
may be unfiltered – true craft beer drinkers like
this.
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In
the USA, the fermentation process determines the
category of the beer:
Lagers
use bottom fermenting yeast (Saccharomyces carlsbergensis)
that work most efficiently at lower temperatures – e.g.
Standard Lager; Helles; Dortmunder; Vienna Lager,
Oktoberfest; Pilsner, Munich Dunkel; Schwarzbier, Maibock;
Bock; Doppelbock; Eisbock; Rauchbier;
Ales
use top fermenting yeast (Saccharomyoces cerevisiae) that
work most efficiently at higher temperatures – e.g. Cream
Ale; Blonde Ale; Kolsch; Altbier; American Wheat or Rye
Beer; English Pale Ale; ESB; Scottish Ale; Irish Red Ale;
APA; English Brown Ale; Porter (usually); Dry Stout; Oatmeal
Stout; Russian Imperial Stout; IPA, German Wheat Beer;
Belgian Wit; Old Ale; Barleywine (Usually);
Wild
Fermentation
is a third category that uses the microbiota of the Brussels
region or cultures of yeast known as Brettanomyces,
Lactobacillus and Pediococcus (to mimic these organisms) for
fermentation – e.g. Biere de Garde; Saison (usually);
Berliner Weisse (combined with ale yeast); Flanders Red Ale;
Flanders Brown Ale (Oud Bruin); Lambic; Gueuze; Fruit Lambic;
Belgian Strong Ale(Blonde, Dubbel, Tripel, Golden Strong,
Golden Dark)
Note:
beers
such as Christmas Winter Warmers; Spiced/Vegetable Beer;
Fruit Beer; Other Smoked Beer; Wood Aged Beer; and Specialty
Beer may fall under any category.
Benefits:
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Made
from wholesome ingredients: malt, hops, yeast and
water – have natural components that contribute to a
healthy, balanced diet.
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Is
93% water – an enjoyable means of taking in this
essential substance.
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High
in potassium and low in sodium – the correct balance
for low blood pressure.
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Alcohol
appears to increase metabolic rate significantly,
causing more calories to be burned rather than storing
them in the body as fat.
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One
study showed consumption of sugar to decrease as the
consumption of alcohol increases.
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Significantly
increases the HDL cholesterol – the good cholesterol
– in the body (Study of Hendriks et al, TNO Nutrition
and Food Research Institute and Weber et al at SUNY
Downstate College of Medicine and 2003 Israeli study)
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Yeast
is pure Vitamin B, so beer is an excellent source of B
vitamins – niacin, riboflavin, pyridoxine (B6) and
folate.
B6
in
beer gives beer drinkers additional protection against
cardiovascular diseases (compared to drinkers of wine or
spirits) – it prevents the build-up in the body of a
chemical called homocysteine, a chemical linked to increased
risk of heart attack.
Folate
has been shown to be protective against cardiovascular
disease (1998 study Rimm, Willett and Hu, et al in the
Journal of the American Medical Association) and some
cancers (1999 study by Zhang, Hunter, Hankinson et al in the
Journal of the American Medical Association).
Source
of antioxidants (flavonoids)
Antioxidants
in hops have the potential to fight cancers of the gastrointestinal
tract (1996 study by Kuo, SM and a 1999 study by
Tatsuta, Iishi, et al in the Intl Journal of Cancer)
Antioxidants in
hops have the potential to fight breast cancer (1999
study by Miranda, Stevens & Helmrich in Food &
Chemical Toxicology and 1999 study by Shen, Xue, and Weber
in Anticancer Research)
Antioxidants
in hops have the potential to fight thyroid cancer(1999
study by Yin, Giuliano and Van Herle in Thyroid).
Natural hop compounds
have been shown to be cardioprotective (1999 study by Dubey,
Gillespie, Imthurn, et al in Hypertension and 1997 study by
Brandi in Calcified Tissue International)
Hops
have moderate sedative and somnorific effects
Hops
have positive hormonal effects
Hops
contain compounds that prevent the removal of calcium from
the bones and are preventative against osteoporosis (Tobe,
Muraki and Kitamura et al in Bioscience, Biotechnology, and
Biochemistry [BBB] and 1997 study by Anderson and Garner in
Nutrition Research
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Low
in calcium and rich in magnesium – may help to protect
against gallstones and kidney stone formation.
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Beer
drinkers are protected from the organism, Helicobacter
pylor, which is known to cause stomach ulcers and may be
a risk to stomach cancer.
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A
source of soluble fiber (derived from the cell wall of
malted barley). Aids healthy bowel function, slows
down the digestion and absorption of food and reduces
cholesterol levels.
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Beneficial
ingredient in beer pedicures - the hops and enzymes in
the beer help to soften calluses. It is rich in vitamins
and has a toning effect on the skin. It is also used in
German spa bath therapy for this reason. In the
February 2003 Issue of Jane Magazine, beer was a
recommended hair rinse for promoting shine and
manageability.
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Beer
belly? Studies show that women who drink beer tend
to weigh less than their non-beer drinking counterparts
(study by S. Mannisto, K. Uusitalo, E. Roos et.al. that
appeared in the European Journal of Clinical
Nutrition - subject base was 27,215 middle-aged men
and women - The study concluded that over consumption of
food and a sedentary lifestyle with significantly low
activity levels caused beer belly, not beer.
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Those
who consume beer in moderation enjoy better health and a
longer life than those who abuse alcohol or those who
totally abstain from drinking it.
-
Dictionary
of Popular Food/Nutrition Misbeliefs
by
German food chemist Udo Pollmer - indicates that
soaking red or white meats in beer, before grilling,
reduces the formation of cancer-causing HCA’s (heterocyclic
amines). HCA’s are formed through a reaction
between amino acids and creatine in muscle meats when
they are cooked at high temperatures.
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VISITING
AUTHOR-ARTICLE
APRIL
2010
The
Rhinoceros
Albrecht
Dürer
Forwarded
by Thomas B. Cole, M.D., MPH., JAMA
Page
918
JAMA, March 10, 2010—Vol 303,
No. 10
In January of the year 1515,
the
nossa senhora da Ajuda
set
sail from India, bound for Lisbon via
the Cape of
Good Hope. Along with the usual
priceless cargo of exotic
spices, the ship carried a rhinoceros, a
gift from Sultan Muzafar II for
his ally King Manuel I of Portugal. No rhinoceros
had been seen in Europe since the days
of the Roman
menageries. Scholars of the 16th century
were unsure
whether rhinoceroses actually existed,
or whether they were
mythical, like the unicorn. When the
rhinoceros disembarked
in the port of Lisbon, it was welcomed
as a major scientific discovery.
A description of the rhinoceros reached
the German painter and
printmaker Albrecht Dürer (1471-1528),
who was inspired
to make a pen and ink drawing of it. The
drawing was
used as a template for a woodcut block,
which was then inked
to make multiple prints of Dürer's
design, including the image on the
cover. However, this image is a work of imagination
rather than a representation of reality,
because
Dürer never had the opportunity to
examine the rhinoceros
himself. A real rhinoceros has thick
folds of knobby skin,
not armor plates or scales, and it has a
single horn on the
end of its snout. The little
augur-shaped horn on the nape
of the image's neck is pure fiction.
But there are also similarities. The
edges of the armor plates in
the image correspond to the major skin
folds, and the size and
shape of the head and hooves are
authentic
(see
http://www.waza.org/en/zoo/visit-the-zoo/oddtoed-ungulates/rhinos-1254385523/rhinoceros-unicornis
).
The
description
that Dürer worked from may have
included a rough sketch,
which he embellished. Despite the
inaccuracies, Dürer's
image was so striking that it was used
in natural history textbooks for the
next 200 years.
Albrecht Dürer was born in 1471 in the
Imperial Free City
of Nürnburg (now in Germany). His
father was a goldsmith, and his
godfather a printer and publisher. His
godfather may have taught him to make
woodcut prints by drawing
designs on blocks of wood and then
gouging out the spaces
between the lines so that the drawn
designs could be inked
for printing. Dürer
also apprenticed with the painter and
printmaker Michael Wolgemut and traveled
to Italy for further
instruction in anatomy and proportion. Dürer
became a scholar of the art and
science of proportion himself
and was particularly interested in the
mathematical relationships
of spirals and other complex curves. He
was a skillful
painter but was best known for his
prints. Unlike paintings, prints
could be produced in quantity and at
relatively
low cost, allowing them to be seen by
many more people. The disadvantage of
prints was the lack of color, unless
they were hand-colored after the
printing process, so printmakers
became adept at line art to make their
images appear
lifelike.
In the image on the cover, Dürer uses
various techniques
of line drawing to model the form of the
rhinoceros
in three dimensions. Heavy, well-defined
curves mark
the borders of the plates and scales.
Shadows under the
belly and lower jaw are suggested by
thin crossed lines
known as cross-hatching. Bright areas,
such as the back
and brow of the rhinoceros, have spaces
with no lines
at all, which the viewer interprets as
glare from reflected
light. Dürer also uses systematic
distortions of small
shapes to suggest contours. For example,
slight changes
in the shape, size, and orientation of
tiny target shapes on the torso of the
rhinoceros make its shoulder, belly,
and flank appear rounded and muscular,
and distortions
in the shapes of the scales make the
animal's legs appear
flexed at the joints. The overall
impression of Dürer's
print is that the rhinoceros is a
formidable creature,
and this impression is conveyed by
compressing the field
of view so that the animal in profile
fills up the frame
of the picture, its horn scraping one
edge of the frame
and its tail brushing the other.
In life, the rhinoceros is not as
dangerous as it appears. All
rhinoceroses are herbivores. Indian
rhinoceroses live in
grasslands and riverine forests,
spending much of their day
in water to cool down. They were hunted
almost to extinction
in the early 1900s. Since 1910
rhinoceros hunting has been prohibited
in India, and the current population
has grown to about 2500 individuals. However,
the species is still threatened by
habitat loss and poaching
for its horn, which is believed to have
powers of
healing and sexual potency in some
cultures. Contact with humans has long
been hazardous for these animals, including
the rhinoceros that was immortalized by
Dürer. After
displaying it for several months, King
Manuel sent it
by ship to Pope Leo X, but the ship was
wrecked in a storm,
and the rhinoceros drowned.
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Courtesy
of
the British Museum (http://www.britishmuseum.org/default.aspx
) London,
England;
©
the Trustees of the British
Museum/Art Resource, New York,
New
York.
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Albrecht
Dürer (1471-1528),
The
Rhinoceros, 1515,
German.
Woodcut.
24.8X31.7
cm.
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VISITING
AUTHOR/EDITOR ARTICLE
APRIL
2010
Deutsche
Sprach Schule
Forwarded
From Trenton Donauschwaben
ADULT
SCHOOL
Guten Abend—Our adult language teacher, Andy Franz,
is soliciting students for his Spring class set to start at
the beginning of April. Classes are held each Wednesday
night from 7:00pm to 8:30pm. We have a number of adults
enrolled already. Do not be shy, drop by and try it out!
Contact any officer if you are interested in attending.
Auf
Wiedersehn.
YOUTH
SCHOOL
Our German School for young folks continues to meet
each Friday night from 6:30 to 7:30. Schulleiterin
Eva Martini uses arts and crafts, singing, reading and
writing to help her students get to know the language of our
ancestors. The atmosphere is friendly and the emphasis is on
making learning fun.
Enrollment is open throughout the school year and all
youngsters, Kindergarten through high school, are welcome to
attend. Tuition is free for members in good standing. Please
contact woodworks5@AOL.com
or 609-586-6109 if you would like your child or grandchild
to give it a try.
TRENTON
CLUB
TO ATTEND SEMINAR
The Club has been asked by the World Language
Department of the
Hamilton High School North in Nottingham, NJ to participate
in a daylong seminar March 18, 2010 on immigration and
diversity in New Jersey. We plan to have a couple of club
members present.
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VISITING
AUTHOR/EDITOR ARTICLE
APRIL
2010
UGH
CLUB'S NEW LOGOS
Forwarded
From UGH
The
Shield (Logo) is the official graphic representation of the
United German Hungarians.
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The official Shield represents the
continuation of the Unity of German Hungarians
through our traditional values and the
organization’s confidence in moving surely into
the future.
The interlocking “GH” represents the
United German Hungarians as a people, past, present,
and future. The “1910” represents the founding
year of the organization. The “Keystone”,
representing the Keystone State of Pennsylvania, has
been a symbol of the organization for many years and
will continue to represent where we live, work and
come together.
Collectively the “stars” represent all
members of the United German Hungarians and honor
their individual and collective accomplishments. The
stars also represent national honors, particularly:
US National Soccer Championships in 1965, and 1999
and the Gauverband Nordamerika Preisplatteln
Competition Gold Medals in 1999, and 2007.
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VISITING
AUTHOR-ARTICLE
APRIL
2010
Irma
Starkloff Rombauer- The
Joy of Cooking
Forwarded by
United Donauschwaben Milwaukee
Today we fondly remember Irma Starkloff
Rombauer (Oct. 30, 1877 to Oct. 14, 1962).
She was the author of "The Joy of
Cooking". It is one of the world’s most
published cookbooks, having been in print
continuously since 1936. More than 18 million
copies have sold since the Great Depression.
Irma Rombauer published her recipes and
anecdotes during that time in the hope of lifting
America’s spirits. Today, nine revisions later,
the Joy of Cooking, selected by The New York
Public Library as one of the 150 most important
and influential books of the twentieth century,
has taught tens of millions of people to cook,
helped feed and delight millions beyond that,
answered countless kitchen and food questions, and
averted many a cooking crisis.
Born in 1877, Irma Rombauer’s young life
was uniquely charmed. She was a member of the St.
Louis Deutschtum, an inner circle of wealthy
German speaking Americans. She spent her teenage
years shuttling between her hometown of St. Louis
and the elegant port city of Bremen, Germany, with
her German born parents. Irma’s pride in her
German heritage also deeply influenced early
editions of the book. The first edition includes
recipes for dishes such as Blitzkuchen and Linzer
Tortes and even a few quotes from Goethe. Irma
also exhibited an endearing frankness with her
readers. Unlike any other cookbook narrator at the
time, Irma admitted to her lack of expertise and
joked about not having time to cook. In one
section, she wrote, “The German recipe reads,
‘stir for one hour,’ but of course, no
high-gear American has time for that. As simply
stated by writer Tim Farrell, “Irma Rombauer
knew her audience.”
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VISITING
AUTHOR/EDITOR ARTICLE
APRIL
2010
Schlachtfest
Means: Great
Donauschwaben Foods
Forwarded
From Trenton Donauschwaben
The club’s Bratwurst Boys (along
with the rest of our dedicated kitchen volunteers) will be at
hard work again on February 24th making Bratwurst and
Leberwurst sausages for the Sunday dinner the next day.
Held annually in November and February, the dinner (two
seatings) attracts the biggest crowd of diners of any month.
In addition to wurst, the meal also includes Sarma (stuffed
cabbage), roast pork and all the side dishes.
The Schlachtfest is a tradition among the Donauschwaben,
past and present. The meats prepared provided our ancestral
Donauschwaben farmers with a high source of protein (forget
about the fat, calories, cholesterol, triglycerides, etc.) not
only in the Winter, but also in the Spring for their annual
planting season. Little goes to waste when making wurst.
Naturally our homemade wursts have a Hungarian influence due
to the area our folks came from including that taste of
paprika, white and black pepper and certainly garlic. No
vampires here.
As we all know Germans are famous for their varieties
of wursts. German sausages are classified in several ways
according to Sharon Hudgins of the German
Life magazine (Feb_Mar 2010). Those named from their
ingredients; Blutwurst (blood sausage), Leberwurst (liver
sausage), Milzwurst (spleen), Zungenwurst (tongue),
Zwiebelwurst (onion), Kartoffelwurst (potato) and
Schinkenwurst (ham). Some are named for their method of
preparation; Rohwurst (raw), Kochwurst (cooked), Dumpfwurst
(steamed), Burehwurst (simmered) and Rostwurst (grilled).
Anyway
you name it ―Wurst ist sehr gut!
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