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Making the Wurst of It

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I take a late lunch at a little bar. Today, I had the Weisswurst and Nurnberger. I thank the universe for sausages and mustard. The crack of natural casings, boiled or sautéed. The juicy, simply seasoned meat within. Clean, wholesome and pure like a well-prayed prayer.

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Written by etinnyo

January 7, 2013 at 6:15 pm

Posted in Butchers, Food, Meat, Menu, New York

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