Essentially, the "mystery sausage" you were referring to isn't as much a sausage as it is minced ham. It is commonly used as a spread and garnished with onions, and it usually is a staple item of these little sandwich shops you saw at the airport.
Law says that it _has_ to be consumed on the day it is produced when raw, but a lot of folks will use it in place of the much more expensive steak tartare (which is essentially the same thing, just beef instead of pork) to create dishes such as spaghetti bolognese, meatballs, et al. It's pretty much the mystery ingredient of German cuisine, but there's nothing to worry about when it's fresh. Unless it is presented in the all too common minced meat porcupine form (or, better known by its German name "Mettigel") - if that ever happens you should either put on your polyester pants and dance to disco or be prepared to sue your host for being 30 years behind common style. :)
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Date: 2007-09-16 08:30 pm (UTC)Law says that it _has_ to be consumed on the day it is produced when raw, but a lot of folks will use it in place of the much more expensive steak tartare (which is essentially the same thing, just beef instead of pork) to create dishes such as spaghetti bolognese, meatballs, et al. It's pretty much the mystery ingredient of German cuisine, but there's nothing to worry about when it's fresh. Unless it is presented in the all too common minced meat porcupine form (or, better known by its German name "Mettigel") - if that ever happens you should either put on your polyester pants and dance to disco or be prepared to sue your host for being 30 years behind common style. :)