The word 'Worschtebrot' attempts to capture the Franconian way of pronouncing the German word 'Wurstbrot'. It is a simple and delightful snack and even makes a full supper if you have a few in a row. And best of all: it is hard to be unsuccessful at preparing it.
Use one slice, about eight millimeters thick, of good German bread (i.e. a good, heavy sourdough rye), possibly with caraway seeds. Spread enough butter so that it adds a layer of one or two millimeters. Don't use margerine because this would be trying to prepare a healthy meal. Then put 1.5 millimeter slices of Schwartemagen or Pressack on top so that they cover the whole slice of bread. If you use Leberwurst (the grey, coarse kind is OK) just spread it evenly on top of the butter. Enjoy any of those meats with spicy German mustard. To bring the Worschtebrot as a snack to school or to work, just cut the slice in half, fold the halves together and put the whole thing into a paper bag.
An extremely yummy variation is to use roher Schinken (raw, smoked ham) instead of the meats. In that case you might actually want to consider using a fork and a sharp knife (e.g. a steak knife) to eat the Worschtebrot because otherwise it will be a fairly messy meal. Omit the mustard for the smoked ham! If you combine all the meats and the Schinken - and you'd better be really hungry when you do that - you call that meal a Gemischte Wurstplatte. In a good Franconian restaurant this should cost you no more than approximately 12,50 DM (CAD $9). If it does you know that you are in a very touristy spot.
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