Tomato soup, ravioli or a tin of cassoulet.
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Sausage, potatoes, veg and gravy. Lidl do some German sausages that look a bit weird (white) but taste much like an English sausage when cooked (without all the fillers!).
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Great more for me then 
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Often wondered about those.
Bratwurst? Weisswurst? So delicious 
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Currywurst mit senf from a kiosk outside the railway station was my go-to post pub food after a night on the alt bier in Düsseldorf.
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There’s a fabulous Wurstbude (one of many) by the cathedral in Freiburg where I’ve been going for over 45 years, latterly with the daughters, Bratwurst, Thüringer Weisswurst, Bockwurst, Freiburger lange rote - all so good!
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Not sure, I’ll have look next time I have some. In the summer they do a ‘saucisse a griller’ which taste identical in a kg 10 pack which are long and thin. Then some times they have mini ones with a herb in it which are yummy. Then in winter they do much fatter ones, 500gm 5 pack. I’ve learned they don’t always have them so try to stock up! I’m a bit funny about ‘bits’ in chipolata / merguez / Toulouse and don’t like all the fat cooking inside so they are great for me!
That rings a bell! To be confirmed once I’m covid free and can go out!
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Oh no! Is that “again”? Hope it’s only a mild attack and you are soon over it.
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Tory I read that as a 10kg pack and that’s a lot of sausages 
I hope COVID isn’t as bad this time and get well soon.
Those Lidl sausages are the Nürnberg ones I think. I prefer the herb variant, but I’ll eat both.
Tory has reminded me I quite like them - they’re very close to British ones when cooked up - just a little oversalted relatively though. (Need beer?)
I’d been tuning these out as the colour reminds me of andouillette which I’ve only been served 2 or 3 times in my life but each time made me ill.
These Nürnberger things freeze very well too.
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Shudder 
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In my case both times it was more spluuurt. Once at a work dinner which was embarrassing. Never again.
Love 'em, but the best I’ve ever had wasn’t in France, but in York at a French Christmas market twenty years ago - it had a sort of vanilla aftertaste…
But why are the best ones so expensive? €25 a kilo is the going rate for the top ones in Figeac.
€25 too much 
disgusting stuff.
Sorry Vero, had to giggle as the names of those sausages followed “with the daughters”, made me think it was their names. LOL
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My DIL got me eating Boudin Blanc for the first time last year. I have always had an aversion to things made from bits and pieces I’d rather not know about but when she showed me the ingredients and then cooked them, I was quite surprised and ate them all up. Its the noir and the thought of blood that makes me squirm as per the english black pudding stuff
Boudin is much nicer (imho) than black pudding, try boudin aux pommes, I was put off black pudding because we got it for breakfast at prep school and it had big lumps of nasty-textured fat in it, I don’t find boudin heave-making in the same way.
Very funny the sausage daughters 
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