Schrippe vs. Croissant

[Wycoff]

Originally posted by Wernazuma III Do you mean Wurst or Würstel? At least where I live, the round Semmeln are big enough for standard Wurst.

It was never referred to as Würstel, only Wurst. Granted, I was in Germany, not Austria. The only Würste that I saw that were small enough to completely fit into the Brötchen were Nürnbergers. The other places in which I had Wurst from street vendors (Berlin, Dresden, Munich, Frankfurt) all served Würste that were longer than the Brötchen, by about 5-10 cm on each side.

[Wernazuma III]

OK, here's a "Wurstsemmel":



As you can see, the "Wurst" is sliced up, and the Semmel evolved perfectly to fit around the slices.

A complete Wurst (at least in Austria and Bavaria called Würstel) would look more like this:



That's why I'd never put a Würstel in a Semmel, not even in our fine Styrian Langsemmeln, which are longer than the ordinary Semmeln elsewhere.

That's why we eat our "Käsekrainer"-Wurst (aka "Eitrige"/"Purulent") together with a Semmel, but not in a Semmel:

(Normally less fancy)

Hope this helps.

[Wycoff]

You're making me hungry!

All of the Würste that I had were what you call Würstel. They were tasty, but I thought that it was an odd meat/bread combo. We have hotdog buns here in the U.S., and they're the perfect shape for Wurst.