Allos Organic Spread "Iss mir nicht Wurst"

To say that German food culture is sausage centred is almost an understatement. Because no other country has as many types of sausage as Germany. Here, the butchers produce over 1,500 different varieties. Germany is also the world leader in sausage consumption. In Hong Kong, Australia or the USA, more meat is consumed overall, but not in the form of minced, seasoned and processed meat. In this country, almost 30 kg of sausage and ham are eaten per capita every year. While in southern Germany it is mostly boiled sausage that is served, in the north raw sausages such as salami or Mettwurst are more popular. Bratwurst is very popular in every federal state. And in Thuringia or in the Nuremberg region, it is even considered an identity-forming cultural asset. In Germany, sausage is always on the plate or the bread, at breakfast, as a hearty snack and, of course, for supper.

Until the early Middle Ages, meat products were usually made by the farmers themselves. Then, in the 13th century, slaughtering in private houses was banned almost everywhere. From then on, meat could only be processed and sold in specified places. In many towns, butchers were assigned a row of stalls on the outskirts of the town. Only in these public "butchers' benches" were they allowed to pursue their trade. There, a meat inspector appointed by the sovereign also watched over quality, hygiene and pricing. Because all the butchers in a town worked side by side, specialization developed early on. There were specialists, that concentrated on butchering, bacon cutters were responsible for ham and the sausage butchers for making sausages. In the 17th century, Germany consisted of more than 300 sovereign small and medium-sized states. Since each of these maintained its own slaughterhouses, regional sausage specialities developed throughout Germany. And this diversity has been preserved to this day.

For centuries, sausages were one of the few meat products that even ordinary people could afford from time to time. It was therefore quite common for farmers and craftsmen to give away sausages on special occasions. Since the middle of the 19th century, butchers no longer have to work in assigned districts. Sausage is still an everyday food in Germany today. It is served fried with cabbage, stuck in a bread roll or sliced and placed on bread.

In the 21st century, however, more and more people want to do without animal products or at least reduce their meat consumption. But if you want to avoid meat and sausage, you don't have to give up hearty meals. With "Iss mir nicht Wurst", Allos presents hearty vegetable sausage alternatives for spreading. With their spicy taste, they will delight vegans, vegetarians and flexitarians alike. The spreads based on red or brown lentils convince with sausage-typical texture and smoky flavours. The "Iss mir nicht Wurst"-sausage spreads are available in the varieties Sucuck, Krakauer, Teewurst and Liverwurst. Try them garnished with radishes, lettuce leaves or tomato slices on bread rolls, farmhouse bread and wholemeal bread. The "Iss mir nicht Wurst"-sausage spreads from Allos are a purely vegetable enrichment for hearty snacks.