What is a type of German sausage made from veal, beef, or pork and cooked in vinegar?
Saure Zipfel Saure Zipfel (lit.: sour ends) or "Blaue Zipfel" (lit.: blue ends) is a typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst cooked in vinegar.
Butterbrot The German word "Butterbrot" (literally: butter bread = bread with butter) describes a slice of bread topped with butter. The words in formal and colloquial German and the different dialects for "butterbrot" (different from "belegtes Brot" - with cheese, sausages etc.), simply "Brot" ("bread"), "Butterstulle", "Stulle", "Schnitte" (all three Northeast/Berlin dialect), "Bütterken" (Rheinland dialect) to "Bemme" (Saxon dialect) or "Knifte" (Ruhr dialect). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the day of butterbrot by the Marketing Organization of German Agricultural Industries. Russian adopted the term as "butterbrod" (Russian: бутерброд ) to refer to open sandwiches in general, even ones without butter.