Transcription
Wow! See! The size of this sausage is massive. Of course it is, we can't be in the land of sausage without devouring some good ones. It's not for nothing that Germany is called the sausage capital. Welcome to another edition of Luisillo, El Gordillo. We are in Germany, beautiful European lands, the capital of beer and sausage. It's been years since I've been here, it's been a long, long time since I've visited. And look how beautiful it is, it is a delight and something tells me that in this video, we are going to give more than hard to the fattening.
We will only be touring the city of Munich, in fact, that's all I will be visiting during my trip, and we start in the Vigtualen Market area, a lively market where you can get everything from the finest butchery, the most intoxicating beer and the freshest of rivers. And something tells me it's going to be tasty, it's going to be succulent. So, come on, let's not make more time, let's find out what the Germans get fat on in these beautiful streets. Normally, I would say: Let's hit it, but we are in Germany, so I'll say: Gemma.
We start this gastronomic adventure with some authentic sausages. Of course, we can't be in the land of sausages without devouring some good, thick, all colors, all flavors. In fact, did you know that Munich is nicknamed the City of One Hundred and One Sausages? Just like the One Hundred and One Dalmatians, here they are the One Hundred and One Sausages, because in fact they boast of having many different types with different animals, different preparations, the sausage paradise. So, send this video to your sausage-loving friend right now and say: Brother, what are you doing? You need to go to Germany right now.
Let's start with a local classic, the very famous Weissewurst. This literally means white sausage, which is a sausage prepared with veal, that is, with cow, baby. I am told that this is what explains the color of the sausage, as well as its preparation and the spices used. Check it out here, it is very interesting. To eat this in a proper way, we are going to soak it in this mustard, which is a sweet mustard, but we are not going to eat all of it, we are just going to eat the inside and leave the skin intact. This is the method, I am told, so that the sausage does not get cold and you always have warm meat inside. So, let's see if I can do it. We soak the sausage in this delicious way and then we have to bite the meat gently so as not to break the skin. Let's see if I can do it, okay? Wow! And yes, it's really good. Come on! No, my guide, here is a crack of the veal tasting.
And now, it caught my attention that right now it's morning, okay? And look how many people are really here tasting a delicious sausage. They tell me that this type of sausage, the white sausage, is eaten until 12 o'clock in the morning. That's the traditional way, after 12:00, man, a heavier sausage. But to start the day well with German energy, before 12:00, your white sausage. By the way, prices, they sold me three sausages with a pretzel, with a bun for 6.50 €, impressive, for those Europeans, it is what it is.
Let's move on to the next thing: I ordered this other typical dish called Lieblkäse. I hope I'm pronouncing it right, I don't know any German. Basically, what it is, is a bread made with pork. In fact, we can see, check the texture, how strange it is, like the famous pork cheese that we eat in Mexico, for example, something like that I think. And what it is, is basically a sausage, ground pork, then covered with bread dough, put in the oven and it comes out with this rather curious texture, which I personally had never seen before. We are going to dip this one in the spicy mustard. Look at this marvel. Provechito, as they say around here. Guten Appetit. What a funny taste and above all what a funny texture. Indeed, it is a meaty bread. I don't even know how else to describe it. We're going to pair it with a tasty mash here. And with the authentic Crowd Sour, it couldn't be more authentic. Look, I'm not a big fan of Crowd Sour, but being here, we are not going to disrespect it. We are going to taste everything that the carnals provide us. No, but complain that with this little porky bun, it makes a nice contrast. And then, don't you see this little sausage called rosfrasburst? Basically, roasted sausage. Check it out, they tell me you eat it in a bun. So, let's grab it, let's put all the meat in this bun. It's going inside. Oh, man, oh, man, it's so good. Honestly, a 10 out of 10 delicacy, tall sausages.
And you may be wondering why I didn't order a cervezón to go with my sausages. Let's see, it's too early, we're on beer right now. But what is cool is that here in Munich I have seen that there are many drinking fountains that are marked with this sign, Trink Varser. They also come here in Baraila, for our carnals who can't see, let them know. And yes, you don't spend on soda, no more spending 6,50 € on a bottle of water from the fridge. Here, for free. Well, Lucita. That's cold. I hope no bums peed in there, wherever the water goes, because I really enjoyed it. Tasty, we stayed hydrated. Let's continue the swallowing.
Not even 10 minutes passed and I was already thirsty. It was already past noon, and we were about to drink a beer. They brought us this one called Tegernser, which is delicious. Also, check out this other one. A beer with lemon. Are you watching this? Light, tasty. No, man, it's really tasty to be here and know that it's part of the culture to drink beer. Here they even sell beer at McDonald's. It's a wonderful thing. As my grandfather used to say: Wherever you go, do what you see. And I see that here everyone is drinking wine and beer all the time, so it's okay. It is a cultural exchange.
Now they have brought me to the fish corner, that's what it's called, the fish corner, to try some fish sandwiches. They tell me that culturally these sandwiches are eaten when you have a hangover or when you know you are going to drink a lot during the day. I don't know, the theory here is that the fish does something to dampen the alcohol in your body, so you hold on longer. And in the same way, if you have a hangover, it kind of makes the hangover pass less painfully, more smoothly. How much science is there in that? Well, I don't know, but it's popular belief. And we ordered two different sandwiches, each priced at 4,50 €, around there. This is a salmon sandwich with onions, which, from what our guide tells me, words of not my words, this is a sandwich that women tend to order more. Don't attack me in the comments, that's what my 60 year old guide told me. No one will get mad at me. And this other one is the one most often ordered by men. This fish is called, I'm reading it here, bismarck hermin. This is a local name because they tell me that Mr. Bismarck was someone in the army who promised his men that when they were at sea sailing, battling, whatever, they would never lack food. So, that's what he was fed and that's why to this day he is known by his name of the general, the captain, the advisor, Bismarck. So, I have neither a hangover nor do I plan to drink much today, although we shall see. We will taste this sandwich. Provechito. Guten Appetit. Interesting preparation. The fish is not really cooked, it feels a bit raw, but they put a lot of lemon in it and this gives it an excellent taste. And in fact, something that I didn't mention just now, something special about this fish is that it can last a long time without refrigeration, as long as you leave it with an appropriate amount of salt. That is also why it is said that General Bismarck, this guy I am telling you about, used to feed his troops with this, because even if suddenly there was no fish at all, everything was empty, they would keep it there with salt. Everything was fine, everybody was happy, everybody was a winner.
Now, what? Let's go with this salmon with onion, which by the amount of onion I'm seeing, I guess it's more of an onion sandwich with salmon. Those of you who are followers of Luisillo El Gordillo know that we are not fans of onion at all here, but again, wherever you go, do what you see, then, onion and all. This is a much more familiar taste. This one, of course, has been eaten many times. How wonderful, how excellent and above all, I love that it is time to drink a good beer. Salucita, they said it around here. Just. It tastes good, it tastes good. I feel more like my baracho.
Let's move on. Time for a more substantial dish. Let's devour an exquisite Schweine Schweinbratten. I hope I'm pronouncing it right. I felt like Christopher Walsh in Bastard Without Glory. Schweinbratten. This is one of the most beloved dishes from the southern region of Germany and also Austria. It is basically a massive piece of pork, accompanied, of course, by cabbage, dumplings or potato dumplings and bathed in a dark beer sauce. Of course, we're going to pair it with a cervezota, but look at this cervezazota, it's the one with my face on it. It weighs more than a newborn baby, it is really tremendous. More than drinking it, it's more like you're going to take a dive, a dip, a swim. Let's see how the tasty piglet is. Let's slice a good piece. No, man, this eats two. We bathe it well with the sauce. In you go. And we're going to slice this dumpling too. They're basically little balls of dough, like a tasty filling. We're still going to bathe it well. A full, hearty meal. And let's see how much they jammed it in, because this place is very touristy. Here behind me is the top plaza, very touristy. Let's bet, I'm going to bet that they've stuck us with 35 €. How much do you bet? Let's see. Nothing more and nothing less than... Ah! 22 euros. Nememen! And the barrel of beer? 13 euros. All added to the 35 I said. With everything and beer, it's not bad at all. I understand why it is one of the most loved dishes in the region. Hearty, fattening and tasty.
Well, the sausage was very tasty a while ago, but I want you to appreciate, please, the size of this bestiality. Joloburgo, it's really huge. How much will this thing tell me? Let's see, it's bigger than my forearm. Are you seeing this? I want to make it very clear that it's a single sausage. No, it's not several. I'm going to open the bread a little bit and check. It is only one, there is no division. There is no trickery here, no tricky magic trick. For 8,50 €, I bought this marvel. And look, I now understand why, indeed, Germany is the land of the sausage, because Munich is the city of the seat, a sausage. We agree that for the first bite, having so much bread, you have to deep-throat it a little bit, that is, you have to choke, there is no other way. Let's start with just sausage and then we will gradually add more. Come on, first the sausage. Actually, it's brutal. A pork sausage. I'm going to cheat a little bit, I'm going to move it a little bit here. There it is, so we can eat with everything and everything. Now it's time for the master test, the sausage bite. Hey, powerful combination. And I don't know what it is about the preparation of this specific sausage that makes it a little bit spicy. Let's see, also the cabbage, obviously, is strong in flavor. The mustard is also slightly spicy, but look how delicious it is. I think that eight euros is a fair price for this, especially because of the impression factor. In other words, it is very impressive, very beautiful. Do two people eat, or one person with a sweet tooth? I don't know how typical this is. Please, people from Germany, comment. But look what impressed me.
I am told that if we had come to this place on a weekend, we would have found it full of drunk Germans. This is a real beer garden, it is a beer garden, a very fashionable concept nowadays in the world, maybe in your city there is one. Well today, being in Munich, I wanted to come to one and boy did they bring me, but unfortunately we are shooting this on a Wednesday and boy is it closed. Nevertheless, I will have my beer with a classic schnitzel. Schnitzel is actually a dish from Austria, I want to make that clear. But of course it is eaten a lot in Germany as well. The main difference is that in Austria the schnitzel or milanesa, as we know it from our side of the world, is usually made with veal. Here in Germany it is usually made with pork or chicken. And this makes me wonder why in our part of the world we call this recipe milanesa. Well, it's not from Milano, is it? Or I don't know, or is there some debate there? Just like our carnals, the Peruvians and Chileans, no one knows where the pisco is from. Something like that will happen between Italy and Austria, that nobody knows where the schnitzel or Milanese Milanese is from? Look, if anyone knows, please post it in the comments I'm intrigued, I'm curious. Now, I want to clarify that surely the girl at the place saw me super touristy because she put katzup, she put ketchup, ketchup there. And as far as I know and as far as I've observed anyone else the day we go to Austria, boy we'll try a real one. Well come on, I'll dip with ketchup because that's how they served it to me. Guten Appetit. Look, very tasty, but I wish I could tell you something more interesting. I feel like when I go to Bips, when I go to Tox to eat my milanecita. A food that never fails, a safe food, a food that has traveled the world. I was pleased to have been able to order my Schnitzel, something that gets crossed off the list. Beautiful, tasty, an ordinary Milanese, but in an authentic German beer garden. It's closed, but it exists. Here we are.
And you know what's brutal about these beer gardens? As I was telling you, there are these drinking fountains. And imagine, if you are here with your colleagues, after many beers, Luisillo is already drunk at his best here, taking the steps that are not forbidden, but allowed, because our back still doesn't give us much mobility. If you already feel very drunk, just get to the fountain and hydrate yourself and the next one. It's good, look, it's even responsible, it's tasty. Has anyone vomited here in the fountain? I'm sure I have, more than once.
Someday I would love to come to Germany in October to experience an authentic Oktoberfest. That would be cool. Comment if you would like to see a video of an authentic Oktoberfest to see one of these squares full to overflowing and not that goat peeling merendo we came to find today.
They brought me a pickle to try. I didn't know that pickles are something like very traditional in the Munich region, that in fact, for example, when it's Oktoberfest and such, and people come to celebrate here, it's like beer and pickle. And I'm told that in this specific place it's like very well known, that they go very viral a lot of TikToks and such, so there are people who come and say, did you know that for 70 cents you can buy a pickle of this size and it's massive and it's delicious. So, look, let's try it. Probechin, let's see how it is. How tasty. I've never bitten into a pickle like that before, check it out. And for 70 cents, it's brutal, isn't it? 80. For 80, my brother-in-law corrected me. When you come to Munich, you can have a sausage and a very fat pickle. Don't be afraid.
We will now try a very typical food from this region of Germany, the Bavarian region, which is O'Basda. O'basda is basically a cheese mixed with butter, with onion, with different seasonings, all squashed together. And I'm told that people from all over the country come to this region, to the south of Germany, to taste it. And even though it's a delicacy, it's really not expensive. It sells for 2.50 € per 100 grams. The owner of the store here tells us that on weekends they usually sell up to 30 kilos of this delicacy every day. Let's see what all the fuss is about, what the hype is about. I understand what the hype is about, I really do. And the guy here told us that after taking a bite, a grape. That will accentuate the notes. I agree wholeheartedly. What a delicacy, long life, that's enough.
Ironically, despite Germany being the sausage capital of the world, internet data says that 10 to 12% of the German population identify themselves as vegetarians and 2 to 3% as vegans. How's that? Curious. Just because you love sausage doesn't mean you can't also eat organically. There is also the very interesting fact that about 20% of the food, at least in Munich, is produced organically, from local farms, no imports, no mass slaughtering. Is this true? Look, we don't know, but we came to this section of the market that is dedicated to vegetarian food places and in this place, called Michael's Farm, from Mejael, they have prepared this dish for us, but tasty. They have prepared for us here a little dish with cheese, cream and ravioli, this is not vegan, it is vegetarian. Pesto and tomato, this is indeed vegan. And something I was told is called pesto peperoncini. Whatever that means, look it sounds interesting, it sounds peculiar. Ok, so I made it in a very farmhouse, very artisanal way. This tastes so good. Wow! Look how tasty it is. Many times, I confess, I say to myself: How could anyone be a vegan when there are so many delicious things that used to live? I am the most carnivorous, but then I try this kind of dishes and I say: Okay, it's not so bad. If someday I go to India or what do I know, some territory like that with a lot of vegetarian people who hardly eat meat, yes, I could. This one is also delicious. You can eat tasty, of course you can. And we are going to wash it down with this little shot that does not have alcohol, but it is a ginger ferment drink, which I am told that if it is left to ferment a little longer, it can be made into alcohol. Salucita, as they say around here. Prost. What a succulence.
Right behind me we are looking at a real May tree. Check this out. I've seen these many times on the internet and such, but I don't think I've ever seen them in person. Basically, what we are looking at is a tree trunk, as such, that instead of leaves, has different illustrations, different drawings, and these are usually found in markets around the cities of the villages. The explanation why they have drawings on them is because.... Let's see, this is a tradition of maybe more than 500 years ago and people didn't know how to read, only the most literate people really knew how to interpret texts on a paper, on a wall. So in order for people to know what was in the market, what was being sold, how to identify a doctor, how to identify a beer place, it was all with little drawings. So, to this day it is the custom that every five years the tree is changed with new illustrations and it is quite an event, it is a big party, drunk Germans everywhere. Nice, I had never seen a May tree so close.
There is no doubt that Germany is a country with a great quality of life. They have very good transportation, they have security, it is a very cool country. But what our people don't have is a great variety of fruits. In fact, they tell me that until the 90's, people didn't know what a mango was. They had seen it in photographs, in magazines, in newspapers, but it wasn't like: I know the taste of a mango, I know the taste of an avocado. And this place that they brought us to, which is called Exotent Müller, was one of the first places that more than 30 years ago started to bring exotic fruits. So it became famous among people because they could come here and get enchiladas. I don't know, maybe people didn't know what enchilarse was, they didn't know what it was to eat a navanerito, a chipotle, a chile guajillo. And let's see, all this that they are teaching us is really nothing new to me. I have this in the market around the corner, but here it is something very special. And check this thing out, it is very curious to think about this. I mean, these mangoes that we are seeing here, each mango costs 10 €. Olo, borgo. I don't know, for people who see me from Mexico, these are like 220 €, right? For a mango. We have to appreciate our crops. They gave me here a little juice that... Let's see, it's a sugar cane juice, it's nothing special, but here they gave it to me like that: It's a sugar cane juice from Brazil and I don't know what. Look, a sample that we have to value a little more our delicious fruits we have. How tasty.
Now, you know what really caught my attention? This fruit I am looking at here, called Buddha's hand. Let's order some and let's try it. They are selling me this Buddha's hand for 15 €, just borbo. Let's see how our curious fruit is at 15 €. They tell me that it is originally from Thailand, Vietnam, but curiously, this fruit that we are seeing here in Germany grows in a humid, rainy climate, and apparently, according to what my brother told me, it can grow here in the winter. Let's see how it goes. He told me to tear off a little piece like this and bite it in one bite. This smells very acidic. Let's see if I don't get a tremendous gastritis here. Probechin. What a rare fruit. I'm going to tell you what it tastes like. It's like eating the peel of a lemon. That's all there is to it. You take the lemon that's towards the back of your fridge, the one they sent you with the tacos, which has been there for four weeks already, watching you ask for more deliveries like this. You take it and peel off the peel and that's what you taste. No, well yes, no juice, very little carnita. Well look, I don't plan on wasting my 15 €. I ordered my bag to go, I will eat it by force. I don't plan to waste that 15 €. Okay, let's continue.
And to sweeten the to-go a bit, of course, we came for a real apple strudel. Few desserts are as German as this one, it is true, but, fun fact, there is possibly a theory that strudel is not a German dessert. It is actually believed to be a recipe that comes from Austria. Although, really, southern Germany and Austria share a lot of culture, as we have been learning throughout this video. And yes, apparently, apple strudel, which is somewhat known for being very German, comes from Austria, although of course it is consumed a lot here in the Czech Republic, in many parts of Europe. This one we ordered is, of course, apple strudel with warm vanilla sauce. Let's see how it goes. Taste. My weak point is what hurts me the most. Why do I like beer and sweets so much? I don't quite understand, but how wonderful. Applause for the chef. I can't say it in German, but it was delicious. With this we sweeten it in a very German-Austrian way. Well, there you have it. What an exquisite, fattening, intoxicating experience this has been. There is no doubt that Germans eat in a very, very succulent way. What did they crave the most? I'll read them below in the comments. And please, people who are familiar with German culture, let me know what I missed so that the next time I come, I can document it. Thank you so much for joining me on one more adventure. See you as always, you know, in a few days with a new video. Good bye to you. Tschüssss.