Not to everyone's taste, but also often part of the snack platter: The "Presssack", a type of blood sausage consisting mainly of offal to which pig's blood is added. Bavarian cuisine is actually ...

The Bavarian white sausage is traditionally made freshly each morning, using minced veal and bacon but no preservatives. So in the days before effective refrigeration, it had to be eaten straight ...

Fjosne knows what he's talking about as the executive chef of Bavarian bier hall Rhein Haus, which has locations in Seattle, ...

with a focus on Bavarian specialties like bratwurst, Polish kielbasa, summer sausage, and bierwurst. If you can't make it to Rhein Haus, you can always cook bratwurst at home. Just follow Fjosne's ...