Pfefferbeisserchen

13:37 Apr 11, 2018 

Many thanks :)

13:03 Apr 11, 2018 

Another complaint about too many boxes.

This might help: http://www.themeatwrangler.com/2012/08/pfefferbeier.html?m=1

Even though it's not a food pairing, I would mention the peppercorn flavor in order not to shock the bland American palate. From what I've heard, the British palate isn't less bland :)

07:08 Apr 11, 2018 

Just a footnote - this wasn't actually a homework/test assignment; I am not sure how that happened. It was, however, the first time I have used this forum so maybe I should have unticked something and didn't realise.

18:41 Apr 7, 2018 

You can find it online. There's only one relevant Ghit and three altogether. It's a city right around the corner from where we live, basically. It is indeed for something akin to a "Brotzeit," as you said.

Best

18:28 Apr 7, 2018 

I don't know how to handle these homework/test questions. Never heard of summer sausage. Most sausage references I know are Italian. "German" sausage usually means bratwurst. I like Axel's description "smoked dry sausage" and Björn's mention of a "snack sausage." Could also be suitable for Brotzeit. I would be happy with "peppery smoked dry sausage" for a basic description. IMO The full contents and layout of the menu would be needed for a good, targeted translation.

18:01 Apr 7, 2018 

If we limit it to US terms, what about "summer sausage"?
"Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar."
https://en.wikipedia.org/wiki/Summer_sausage

I'd probably not even include "pepper" because it could be mistaken for this:
http://www.silvercreekspecialtymeats.com/cracked-black-peppe...

So if you want to be "inaccurate," but understandable, then I think this is better.

Best

17:55 Apr 7, 2018 

I wouldn't have said anything if this were the first time I had seen a statement like this. I also know some things may be interpreted differently online than they would if we had a normal face-to-face conversation. I don't disagree all the time either; heck, I even closed a question for you recently because the asker was too lazy to do so. What I don't like, though, is this kind of generalization at the end: "a term that’s inaccurate but is actually used by people." How do you know what people use? You once told me:
"...merely citing sources that support your interpretation is still a long way from demonstrating that the term cannot or is not likely to be used the way I use it..."
https://www.proz.com/kudoz/german_to_english/finance_general...

I could say the same thing here. A few Youtube videos aren't going to cut it. How do you think Bavarians would feel if you called their Weisswurst "white meat" and said it'd be understandable, even if inaccurate?

The point I was trying to make is that neither Landstreicher nor Pfefferbeißer contain the word "-wurst," but "Beißer" means "ready to eat."

[...]

16:43 Apr 7, 2018 

You need to grow a thicker skin. This is not about you. I respect your ideas and regular thoughtful contributions but I will stick with my guns on the general point I was making. In my opinion, this requires no special expertise but a broader perspective: with terms rooted in regional culture, it’s tempting to keep discussing the accuracy of the best translation but you will rarely end up with a solution that’s both accurate and rolls over the tongue smoothly. For better or for worse, it’s usually translations that are most easily remembered that will become established. I can think of quite a few culinary items for which I’ve never seen an accurate translation…

13:29 Apr 7, 2018 

Please stop with these thinly veiled ad hominems; you are not an authority on the English language. Neither am I, but I don't claim to be. I even showed that the term is, indeed, used the way you suggest; it's just not right in this context, IMO.

This isn't about accuracy either. Wine and sausage sounds gross to me, on a wine tour, that is. There are these kinds of web pages:
https://www.seriouseats.com/2014/05/sommelier-picks-best-win...

But as you can see, they refer to actual meals. I live here, I know what this stuff looks and tastes like. You need to make clear it's some kind of snack. And you could put yourself in other people's shoes.

Your suggestion makes it sound like you just went to the butcher's; this is inappropriate here, in my view, especially because the Americans I know would associate sausage with Weisswurst, beer and Bavaria first. That's not right here. If you have a better suggestion, I am willing to listen. I even voted this PRO because I think it's not an easy question.

Best

09:37 Apr 7, 2018 

Hope you enjoy a sunny day over there.

Here's a better picture: https://www.wurststrauss.de/Saechsische-Wurstspezialitaeten/...

RE pepper: You could say "black pepper sausage" to avoid ambiguity. Cf http://www.edwardsofconwy.co.uk/shop/sausages/pork-and-crack...

However, that won't solve the problem. Incidentally, I live in the state and I suppose I should take Michael's literal translation as an insult. Edith's link also doesn't mention "pepper." There are many types of sausages: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety...

Axel's right that the emphasis here should be on ready to be eaten. This is a wine tour, not a BBQ. Any Bifi-style comparison you can come up with?

Best

17:47 Apr 6, 2018 

This should be a long, slim Mettwurst-type sausage flavored with black pepper.
https://en.m.wikipedia.org/wiki/Mettwurst
https://en.m.wikipedia.org/wiki/Black_pepper

I wouldn't use "pepper sausage," because it can be confused with Paprika peppers.