Thursday, 20 March 2008

The Germans have a word for it

Listening to: Rock Steady (Alton Ellis)
It's Bank Holiday so: gales, rain, hail

Yesterday I took delivery of sausage-making equipment, preparing us for the day when Eric and Ernie fulfil their destiny. The main part of it is an electric mincer. It's very nice, very shiny and very German.

In English it's called a meat grinder - in German it's a Fleischwolf, literally a flesh wolf*.

I don't know about you, but I didn't fight two world wars or score a very dodgy goal in the 1966 World Cup Final for the Germans to have far better names for a mincer.

* On reflection, I'm sure you didn't need me to point that out.


fiwa said...

So, uh, how much of this are you going to do yourself? I assumed you'd send them off the the butcher...

mig bardsley said...

Oh but I did. Need you to point it out :)
I shall tell Barney, next time he yearns after a mincer, what the Germans call it :)

Happy Easter Malc :)

dinahmow said...

Your fleischwolf sounds downright scary.You can't write a blog with bloody stumps, y'know.Be careful!

Betty said...

It's a good job that Eric and Ernie don't read this blog. Well, I assume they don't read it ...

ziggi said...

urgh! that's downright nasty :( , I hope you keep it right out of sight of any still living potential sausages!

If we called meat 'flesh' I'm sure more of us would be vegetarians!

Do you remember the Wiltshire two? Well I'm sending this link to Eric and Ern!

Malc said...


We're seriously looking into home slaughter to reduce the stress of travelling on a ferry. This may be OK as they are for our own freezer. When we are selling meat we will have to send them to the abattoir.


Happy Easter to you too.


We laugh in the face of danger here on The Edge. Actually we snigger behind its back and make faces when it's not looking.


They prefer a good book to the internet.


Our German friends are never ones to beat about the bush. Flesh it is so flesh it shall be called.

And thanks for the link. Is it ten years ago - Jeez I feel old!

Ginni Dee said...

Well, I'm of German heritage and I didn't know that...of course, I'm part English and Welsh too and I don't speak German. (I don't speak English very well either! ha) I have always felt the German language was rather harsh sounding and I agree with Ziggi...if we used the word "flesh" there would be more veggies!

Do you have a smoker and all that jazz too? I think that's very neat that you're doing your own! We used to butcher our own venison when dad or brother got a deer. It was a big job, but saved a lot of money on processing and we knew we were getting our own meat and not something else.

The Birdwatcher said...

I approach your blog with trepidation at the moment, knowing the lads big day is nigh. But then
I am a hypocritica old carnivore.

Richard said...

Home slaughter? Look away.

"Here, boys!"


Sorry. Apparently you get used to it.

Richard said...

Oh and from memory the German for mince is Hackfleisch or Gehackte I do believe, which I think is also rather butch.

ziggi said...

Hackfleisch? noooo, there goes tomorrow's spagboll, cheese sandwich anyone?

I, still, ♥ the views said...

are you going to make silk purses out of their ears? (or does that only work with girly pigs!)

Happy Easter to your good self and Mrs TPF

Malc said...


How's your Welsh? We don't have a smoker yet, but it's on the list.


The lads will get a bit longer yet.


Oh yes! Another German gem.


At least you can say the wurst is over.


Err. . . crispy pigs ears??
Happy Easter to you and the offspring.

I, still, ♥ the views said...

I always wondered what "pork scratchings" really were. . . sounds like an interesting (and potentially profitable) sideline


(mind you, I suppose you'll only have four ears to start with. . .)

ps much chocolate was consumed by the Small People, as is the tradition!

Malc said...


Way ahead of you there. With Sal coming from the Black Country, scratchings will be a must. Not sure we can convert the locals.