Most cities and regions in Germany have their most-beloved food and specialities they are known for. Some of them are good as a present, some you might offer to friends visiting you. At Kassel, Germany there are some special things you should try:
Ahle Worschd (‘old sausage‘): a hard pork sausage made in northern Hesse. It is made of pork meat and bacon, only enriched by salt and pepper (but there are variations). You can get it dry-aged or smoked; but typically it is a long maturation process until you eat it (that is, why it is ‘old sausage‘). Always take it with you as a present to friends and family! There is nothing as iconic as ‘Ahle Worschd‘ at Kassel.
Weckewerk: a very spicy meat speciality that was originally made to use the less-favorite parts of pigs. Ingredients are slab, minced meat, innards and blood. The name comes from the fact that old rolls (called ‘Wecken‘) are used, too. It is spiced with majoram, salt, pepper and onions. You can eat it hot or cold. I love it as long as I can forget what is inside.
Schmand: it is just sour cream, but the locals love to use it virtually everywhere. They put a thick layer of ‘Schmand‘ on top of a schnitzel – which is then known as the ‘Nordhessisches Schmandschnitzel‘. And it tastes great! Even as a dessert sour cream can be used: ‘Schmandkuchen‘ consists of mandarin oranges with a layer of ‘Schmand‘ on top of it.
Popular throughout Hesse but no speciality of Kassel: Grüne Soße (‘green sauce‘) is served with eggs and potatoes. It consists of ‘Schmand‘, parsley, chervil, burnet, borage, cress, chive, sorrel, cream, yoghurt, mayonnaise, citrus juice and vinegar. A false friend is Kasseler – cured and smoked pork meat. It is named after a Berlin-based butcher named Cassel who invented this dish in the 19th century.