For the first time in my life, I was asked whether I wanted a big or a small Brettljause. Knowing how small a Brettljause could be, I went for the big one, of course, and as a result was faced with a piece of wood containing something that would constitute a normal Brettljause plus at least fifteen thickly-cut pieces of Blutwurst. These included two end-pieces, so the cook had wasted an entire blood sausage on me.
Wasted, because I really dislike blood sausage. It’s tasteless (with very rare exceptions), it’s ugly, and it’s made out of blood. It must also be very cheap, because restaurants very happily add it to their Brettljause in order to create volume. In this case, I’d tried it with mustard, with Liptauer, with horseradish and with just about everything that was on the plate, and it remained rather disgusting. Only salt could improve it, but only slightly.
Otherwise, the dish featured very standard stuff: Speck, Geselchtes, Extrawurst, tasteless cheese, Liptauer spread, mustard, horseradish (cut so finely that it had lost all its flavor), lots of cut onions, a Pfefferoni, an egg (good idea), some carrot slices (stupid idea), butter (welcome, but quickly turning unto melted fat under the hot sun) and a couple of slices of fresh and salted cucumbers. The meat and the cheese had a distinct supermarkety taste, as was the bloody Blutwurst.
Agnesbrünnl has a great location and a rather unexplainable sentimental value to me, but unless you are an extraordinary fan of mediocre blood sausages, there is little to recommend there.
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