That last blog entry about sausages has got me hungry, so here's the perfect accompaniment: a slice of BROT or "bread". Like Germany's sausages, the bread in the country is spectacular and comes in a bewildering variety of types, flours and flavours. My particular favourite is any kind of ROGGENBROT or "rye bread", which is gorgeous with a spot of SCHINKEN, or "ham", some TOMATEN, "tomatoes" and perhaps a dollop of SENF or "mustard". Ooo and maybe a GÜRKE or "gherkine"> I also like the dark, almost black bread called PUMPERNICKEL, which has a rather amusing etymology. And if you thought it had something to do with breaking wind, you'd be right.

tags: food, football