Die Würste
Ten links.
One grill.
From the Bavarian original to Poland, Hungary, Austria and one detour through Louisiana — all grilled to order over open flame.
How to eat one
The build
Pick a link, pick your toppings, done. There is no wrong answer, only strong opinions.
Pick your link
Ten sausages, from the $9.99 Bratwurst to the cheese-loaded Käsekrainer. If you cannot decide, the counter has opinions.
Load the toppings
Sauerkraut, sweet pepper, spicy pepper, pretzel cheese — $1.50 each, pile on as many as the roll can carry.
Add fries and a bier
German fries or potato wedges on the side, and a half-litre of something cold from the taps.
A word on heat
Spicy, but honest about it
Central Europe does paprika warmth, not chilli violence — so our heat climbs in steps, and the menu tells you exactly which step you are on.
The Debreziner and Kolbász bring slow paprika warmth. The Andouille and Jalapeño Cheddar turn it up. The Spicy Italian is the top of the board.
Heat scale
1 — Warm. Debreziner, Hungarian Kolbász. Paprika, not chilli.
2 — Hot. Andouille, Jalapeño Cheddar. A proper kick.
3 — Sharp. Spicy Italian. Fennel and real chilli.
Pretzel cheese topping takes the edge off anything. So does a Hefeweizen.