During the Second World War, the German army was impressed not only by its sophisticated weapons and superior military qualities, but also by its perfect and systematic logistical supply, which was also one of the reasons for its early traversal of Europe. It is said that during World War II, the German army was divided into four levels according to the rank of the troops and the area in which they were located, namely the first-line combat troops, the second-line occupied area garrisons, while the domestic garrison was three levels, and the non-combat civilian personnel were four levels, and the standard of supply was decreased in descending order of rank. However, regardless of the standard of rank, a variety of sausages were always all over the army's menu, and even in the late Nazi period of the war, sausages were one of the indispensable military supplies.
In order to be able to have enough and fresh sausages, in the German army quite a large number of troops, equipped with a special livestock slaughter row, all kinds of vehicles for transporting and hoisting livestock are readily available, even diesel-driven meat grinders, enemas machines, and even equipment such as sausage smoking trucks and freezer trucks that can be moved forward, under such a configuration, the German army master who specializes in cooking will certainly not only take one breed to perfunctory officers and soldiers, so almost all the sausages that Can be taken in Germany have appeared in the soldiers' dinner plates. The most common ones during that time were nothing more than the following:
Bavarian white intestine
As one of the favorite foods of Nazi Fuehrer Hitler, Bavarian white sausage naturally has its own unique charm, this kind of meat products made of minced veal, smoked pork as the main ingredient, mixed with parsley, nutmeg, onion, ginger and other ingredients, in the way of eating is different from the common sausage. The sausage must be heated in salt water at about 70 degrees Celsius for 10 to 15 minutes, then the sausage must be cut with a dining knife to remove the skin, served with sweet mustard sauce or sour cucumber, and then the white sausage is cut into small pieces, accompanied by a black beer or toast, which is not to mention how pleasant.
Turing root sausage
It is made by chopping pork and beef and pouring it into the intestines of sheep or pigs with pepper, oregano, coriander and garlic, which is said to be named because most of the ingredients come from the Turingian region. Usually in garrisons with sufficient conditions, Turingian sausages are carefully fried in butter, drizzled with yellow mustard or ketchup, and served with buns with tendons.
Nuremberg grilled sausages
Nuremberg is a sausage made of pork minced and mixed with various ingredients wrapped in lamb intestines, which is not large and 7-9 cm long, so it is also known as finger sausages, which are generally the main dish of sandwiches or small burgers, or fried or grilled.
Frankfurt sausage
It is said that the traditional Frankfurt sausage is made by mixing lean pork with salted bacon into a paste and pouring it into a casing. However, today, the most common is a sausage made from beef mixed with other meats or bacon, hence the name that originated in Frankfurt. Frankfurt sausages are generally about 20 cm long, and due to their thick shape, they are often used as hot dog intestines in modern times.