MORE ONLINE: Visit StuttgartCitizen.net and sign up for the daily email for more timely announcements FEATURE NEWS FEATURE AVOID FINES HIRING OUR HEROES PHS ATHLETES with an international helps service members stay ‘classy’ during driver’s license. — PAGE fi nd meaningful employment. — PAGE 3 fi nal fall season. — PAGE 10 CYBERSECURITY is a shared responsibility, and everyone can take a few simple steps to make the Internet more secure. — PAGE 8 Thursday, October 16, 2014 Sustaining & Supporting the Stuttgart U.S. Military Community Garrison Website: www.stuttgart.army.mil Facebook: facebook.com/USAGarrisonStuttgart stuttgartcitizen.net more than just brats Mannfred Hähnle, master butcher and proprietor of Hähnle Butcher and Catering in Böblingen, displays a tray overfl owing with smoked sausages, bratwursts and the local regional favorite, Seiten- wurst, which is very similar to the frankfurter. For a primer on the sometimes adventurous culinary world of German sausage, see our feature this week on page 12. — Photo by Greg Jones, USAG Stuttgart Public Affairs Offi ce. OPINION: CHILDHOOD TRAUMA ASK A JAG: CELL PHONES HEALTH: BREAST CANCER SAFETY: CHILD RESTRAINTS Preventing child maltreatment and domestic Should you sign a contract for a cell phone Breast cancer is the second most common kind Are you familiar with the German safety laws abuse is everyone’s business in the Stuttgart or choose pay as you go? The Stuttgart Law of cancer in women. About 1 in 8 U.S. women governing child restraint devices for privately military community. — PAGE 2 Center gives you the rundown. — PAGE 5 will get breast cancer at some point. — PAGE 9 owned vehicles? — PAGE 10 Most of Europe will move its clocks back one hour when European daylight daylight saving time ends Sunday, Oct. 26. saving time ends In Germany, daylight saving time ends at 3 a.m. local time (set clocks to 2 a.m.). Oct. 26 In the U.S., daylight saving time will end Nov. 2 at 2 a.m. Page 12 CULTURE The Citizen, October 16, 2014 The Citizen, October 16, 2014 CULTURE Page 13 The absolute wurst: A primer to German sausage Streichwurst Scheibenwurst Bratwurst Streichwurst, or spreadable sausage includes familiar pates like liverwurst (Le- Scheibenwurst, or sliced sausage is the German version of lunchmeat, and some Literally translated means cooked sausage. is is probably the most famous berwurst in German) and more exotic selections like a spreadable blood sausage. of the styles very closely resemble those available in America as well. Salami, lunch- type of sausage and the one with which many Americans are most familiar. ese Liverwurst is probably the most common in Germany, but comes in a much wider meats similar to bologna, and ham are staples. But, alongside these basics is an end- types of sausages are o en regional, and many large cities boast well-known ver- variety than just your basic liverwurst spread back in the states. less variety of coarse sausages that are sliced thin and usually served on open faced sions of bratwurst including the ubiquitous Frankfurter, and Nuremberger. Locally, sandwhiches of bread or rolls. e meat in these can range from the very plain ham a regional favorite called Seitenwurst, is very similar to a frankfurter. and bologna to meats a little more foreign to most American palates, such as blood and tongue. By Greg Jones German word ‘Delikatessen’ which ways in which it is served in Germany, the holding times may vary among the weight. For the lunchmeat, 200 grams Learn German numbers, including Cooked, or raw? A hands-on approach USAG Stuttgart Public Affairs Offi ce means fine food or delicacy. wurst can be broken down rough- different types, it never hurts to ask is a little less than a half pound, and hundreds, and use the point and nod Some bratwursts will come One thing that may take some “Sausage has always been a prac- ly into three categories; bratwurst, the butcher when you buy it. They’ll will usually make four or five open- method. If you have some idea of what cooked and some will be com- Americans by surprise is the more Traditional wurst, or sausage, in tical solution,” explains Master scheibenwurst and streichwurst (see be glad to let you know how long it faced sandwiches. The liverwurst and you are looking at, this will get you pletely raw. You can usually visu- relaxed handling techniques used Germany developed, as in other cul- Butcher Mannfred Hähnle, propri- above for details). should keep. similar spreads are sold by the tube, what you want (or close to it). ally tell the difference, but when in by food handlers in Germany. When tures, as a way of preserving meat etor of Hähnle Butcher and Catering but often priced by weight. ‘Rind’ is German for beef, ‘Schwein’ doubt, it never hurts to ask if it has you go to the butcher, do not be sur- harvested in summer, in a way that it in Böblingen, a family-run business Tips for buying and eating: Grams, not pounds means pork, and ‘Lamm’ is lamb. been cooked by pointing and saying prised when they grab the products would last over the long winter months for over 150 years. “But for many Buy it Tuesday, eat it by Thursday Because the prices are almost al- Many butchers don’t speak English ‘Geflugel’ is poultry, and among poul- “Gekocht?” Raw bratwursts must be with their bare hands. You may even when fresh meat was more scarce. years now, it has been more than just German sausages tend to contain ways based on weight in grams (very To get the best sausage it’s usu- try, ‘Hänchen’ is chicken, and ‘Puten’ thoroughly cooked, where as those have the same person handle money In modern times marked by year- practical. People ad spices, try differ- much fewer preservatives and most occasionally some will be priced by ally a good idea to forego the large is turkey. that are already cooked can be just and then use their hands to prepare round availability of plentiful food, ent techniques, and really, make it an butcher stores do not keep the meats piece), it helps to know how to esti- grocery store chains and seek out the Asking for ‘Aufschnitt’ will get warmed up, or grilled briefly to taste. food etc. This is common practice in wurst is now a choice, not a necessity, art form. Each generation of butchers very cold. When you buy fresh sau- mate amounts when buying sausage. local butcher shop, but this can be a you a variety of assorted lunch meats. Also, smoked sausage is not actually Germany, and can make butcher-fresh and when chosen it can be an abso- tries to take it just a little bit further.” sages or meats from a butcher, plan An average sized bratwurst is about linguistic challenge, as many of them UsuallyInstallation Managementyou’ll Command-Europeget relatively Road Conditions tame outlined se- above actuallycooked, only apply to offibut cial vehicle instead use, however, cured they serve as anda good guidepre- for all meats and sausages something advis- drivers to understand the conditions of roadways on the given installation. Drivers should be aware, however, that only roads on the installation are surveyed, and lute delicacy. In fact, the English word Although there is an almost end- to consume them in a few days, and 100-150 grams, and these are sold speak little or no English. For those lections,conditions in surroundingand not areas maythe vary considerably.blood, tongue pared by smoking. It is technically able only for those with a culinary ‘delicatessen’ or ‘deli’ derives from the less variety of types of sausage and certainly no longer than a week. Since by the piece, but usually priced by instances, here are a few tips: and other more adventurous meats. ‘raw’ but can be eaten as is. sense of adventure. Page 12 CULTURE The Citizen, October 16, 2014 The Citizen, October 16, 2014 CULTURE Page 13 The absolute wurst: A primer to German sausage Streichwurst Scheibenwurst Bratwurst Streichwurst, or spreadable sausage includes familiar pates like liverwurst (Le- Scheibenwurst, or sliced sausage is the German version of lunchmeat, and some Literally translated means cooked sausage. is is probably the most famous berwurst in German) and more exotic selections like a spreadable blood sausage. of the styles very closely resemble those available in America as well. Salami, lunch- type of sausage and the one with which many Americans are most familiar. ese Liverwurst is probably the most common in Germany, but comes in a much wider meats similar to bologna, and ham are staples. But, alongside these basics is an end- types of sausages are o en regional, and many large cities boast well-known ver- variety than just your basic liverwurst spread back in the states. less variety of coarse sausages that are sliced thin and usually served on open faced sions of bratwurst including the ubiquitous Frankfurter, and Nuremberger. Locally, sandwhiches of bread or rolls. e meat in these can range from the very plain ham a regional favorite called Seitenwurst, is very similar to a frankfurter. and bologna to meats a little more foreign to most American palates, such as blood and tongue. By Greg Jones German word ‘Delikatessen’ which ways in which it is served in Germany, the holding times may vary among the weight. For the lunchmeat, 200 grams Learn German numbers, including Cooked, or raw? A hands-on approach USAG Stuttgart Public Affairs Offi ce means fine food or delicacy. wurst can be broken down rough- different types, it never hurts to ask is a little less than a half pound, and hundreds, and use the point and nod Some bratwursts will come One thing that may take some “Sausage has always been a prac- ly into three categories; bratwurst, the butcher when you buy it.