Since early 3 o'clock bertram schuster is already on his feet. He makes behind-the-scenes preparations for the reichenbacher kerwa with many volunteers. Because it's not only about celebrating the consecration of the church on sunday with a festive service, but also about physical pleasures. And the people of reichenbach make a special effort, because they "wurschten" and still cook themselves.
"I am a master butcher, but for me it is really a hobby. My main job is as a salesman and I sell machines. We sausage ourselves – that's something special", says schuster, visibly enjoying himself. The fine mixture for the sausages is already pouring out of the cutter. There is steam in the butcher's shop, an aromatic smell of fresh meat in the air. "Now we have to add salt and pepper and spices, especially marjoram", reveals schuster, tells schuster and adds the ingredients by the shovelful.
The quantities are a secret
How much of each is the secret of bertram schuster. But he does not spare. "The sausages and the liver sausages for the kerwa must taste hearty and rooty." He knows the taste of reichenbacher.
He mixes everything together into a homogeneous mass with vigorous movements of the stove. The spices must be fine and well distributed.