Oh god, I really love bratwurst. Every time I go to Germany it’s the first thing I do after getting off the train…
I don’t have a particular favorite, but I don’t like curry wurst.
Knock- and weisswurst for me. I used to be able to get both in Grand Central Station, but the German place (Knödel) shut down. 
They did a nice weissie with honey-mustard onion topping.
The ubiquitous Midwest-style brat is good but a ways down my list.
Weisswurst is heaven. I haven’t had it in years, though. Sigh.
Currywurst isn’t so bad when it’s cold and you’re hungry, standing and eating at a table in Munich. In fact, it’s pretty damned good just then.
(bolding mine) BWAH! shudder Sacrilege! (While you are certainly very welcome to enjoy Wurst every which way you can, us Bavarians are very particular when it comes to Weisswurst - you may only eat it before 12 noon, and only with sweet mustard. If you want to be totally PC, it is even highly frowned upon to use a knife and fork when eating it.)
I personally am more fond of the Nürnberger Rostbratwurst, anyway (which is like a Thüringer, only much smaller).
With the left hand or the right hand? 
Currywurst is delicious, but you have to remember to stir the curry powder in first. :smack: (I made that mistake, and I couldn’t figure out why anyone would want to eat Wurst covered in dusty grossness.
The currywurst I’ve had in Berlin was dusted in curry powder. Basically, it was a knockwurst slathered in ketchup and dusted in curry powder. Or perhaps it was slathered in curry ketchup and also dusted in curry powder. Germans may correct me if I’m misremembering.
I tried “curry ketchup” once and couldn’t tell it from ketchup. What’s the difference?
As the name may suggest, it’s ketchup with curry powder/spices in it.
Well, it doesn’t taste anything like a curry.
:shrug: It tastes like ketchup with generic curry powder to me.
Bratwurst mit pomme frits und mayonnaise from the nearest “Schnell Imbus”,making me hungry just thinking about it.
I traveled through Germany with my parents in 1985. They thought I lacked adventure in trying other foods, because whenever we stopped to eat in a small town, I’d eat bratwurst.
In reality, it’s amazing how different a meal like this can taste from village to village. It was especially notable in Bavaria.
The only brats I have these days are made by Boca.
And the variety of local climate, soil and produce. Most regional variations in cuisine date from times when all that really mattered, as there were no trucks.
hm I normally just use rye bread, I have got to try garlic toast.
Normal - rye bread, thin slice of red onion, bunch of lettuce, braunschweiger and mayo [what can I say, I am half german and hate mustard]
Zombie sausage. Yum!
By total coincidence, I picked up a jar of red cabbage while shopping yesterday. Sausage and cabbage while the wife’s away.
I just bought some tiny bratwurst from my local Aldi store. Getting ready to fry them up as a snack.
By a BrainGlutton no less!
It’s not strange that German has so many varieties of sausages - not only Bratwurst: sausage for roasting, but also normal Wurst - sausage cut in slices to put onto your sandwich; and Weisswurst (white sausage), which is never ever roasted, just boiled (and as mentioned, only eaten before the 12 noon bell chime, and only with sweet mustard).
But Germans are also proud of their over 1 000 different kinds of breads, and although the French top the cheese variety list, we’ve imported quite a few.
The new movement of the past decades is to actually protect certain regions of origin and /or methods of producing a certain food because when people buy a Thüringer Rostbratwurst it shouldn’t come from Poland because it’s cheaper to produce it there. Some regions and some foods are now protected by courts, others were turned down, but we still prefer to have not everything taste bland and the same simply because trucks can deliver everything everywhere and because artificial aromas can produce the same taste. Instead, people are proud of their regional products, and with the growing green movement, buying local and enjoying more natural food is on the upswing again.
Blutwurst!