This is how the famous homemade sausages are made in the Wurstkuchl kitchen. — Photos: KARIN WILLEN/dpa
Ever since Andreas Meier saw the pleasure with which his son stayed home from school to make sauerkraut during lockdown, the future of this 14-year-old is all but set in stone.
The father heads a Regensburg institution, the Wirtshaus Wurstkuchel restaurant in Germany, and thinks a passion for artisanal traditions is the best reason for anyone to take over this heritage site of German cuisine once he retires.
Already a subscriber? Log in.
Win a prize this Mother's Day by subscribing to our annual plan now! T&C applies.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
