Sausages

I am flying to London tonight for an extended work trip that also takes in Zurich and Munich.

It’s my first time home since Christmas, so I am long overdue, and will spend the rest of the week in the City. No time for a soirée up to Cambridge unfortunately.

I haven’t been to either Zurich or Munich for a long time, so I am excited to see those magnificent cities again. I will spend next weekend in Zurich, and then on Monday night I get to savour the beginning of the world’s largest Volkfest, commonly known as Oktoberfest 🍺.

I have only one visit to Munich’s beer festival under my belt, and I was a lot younger and impervious back then. My lasting memories were how drunk everyone was, and also eating a lot of Bavarian sausage!

Bavarian sausages are made from minced veal and pork back bacon, but to soak up the ale I won’t be fussy.

Fortunately pork bangers will be on the menu after Munich as I am back in London seeing family, friends and those pesky Addicks.