Hello! I’m Christie Dietz and originally from London, I lived in the north of England and France and travelled all over the world (and went back to London again) before moving to the Rheingau – Germany’s Riesling region – in April 2010, with my German husband. I now live a much less hectic life in the beautiful spa town of Wiesbaden, not far from Frankfurt, with him (“B”) and our two small children, my great aunt’s steak knives and a very large collection of books. EDIT: As of October 2016, we are spending 12 months in Washington, DC.
I’m older than I look. My hair is out of control. My feet are definitely out of proportion with the rest of my body (the word “Hobbit” springs to mind).
I love food and books and films and travel. I’m an adventurous cook, an impatient baker and a curious sampler of just about any kind of cuisine or ingredient (though I won’t deny I’ve turned down spider). I prefer savoury dishes to sweet, but am helpless in the face of a rhubarb crumble or a crème brûlée. I love learning about culinary traditions and processes, cook almost everything from scratch, read recipe books in the bath, and am at my most content pottering around farmers’ markets poking at fruit and veg. I love German wine, but am also partial to a local Apfelwein, or a rhubarb spritzer come summer.
Don’t be misled by the shininess of this site or the images on my Instagram page; I’m a relaxed, chaotic and mildly accident-prone person, so just because I’ve rustled up a half-decent photograph of a plate of food, it doesn’t mean I didn’t create a huge mess (and probably burn myself) making it.
This week, I tried very hard to bake @wednesdaychef's Zimtsterne. The first time, a three-year-old boy (mine) enthusiastically added cinnamon to the meringue-in-progress, rendering it an irreparable flat mess. The second time, my impatience and imprecision led to a rather unworkable dough. So, I made "Zimtschneebällchen" with it instead. Aesthetically speaking they may be almost as far from snowballs as they are from stars, but they taste sublime: chewy and almondy with a lovely festive hint of cinnamon, and they're perfect with a mug of hot chocolate. Happy 3. Advent!
How I eat
Since moving to Germany, I’ve embraced a diet that largely comprises locally-produced, seasonal food. The Germans make it very easy to eat this way and happily so, for everything tastes much better when it’s been plucked off a tree down the road instead of shipped, unripe, across oceans. I’m not saying I never pick up a pomegranate or plump, purple aubergine (I’m helpless in the face of those, too), but the majority of the fresh ingredients I prepare have been grown in this region, or not travelled much further than that to get to my plate. I eat meat and eggs, but not an awful lot of either, and I do my best to buy them only from sources I know and trust.
About A Sausage Has Two
I started blogging about my life in Germany as soon I moved here, but quickly discovered I was mostly writing about food. I began a second blog, Eating Wiesbaden, focusing on reviewing local restaurants, yet soon found I was writing on food-related topics relevant not just to English-speaking locals but German food-lovers all over the world. So at the start of 2015, in order to expand on the topics I now love to write about the most, A Sausage Has Two was born.
The name of the site comes from a German saying that translates as “Everything has an end, only the sausage has two”, meaning, rather wistfully, that everything must come to an end. A Sausage Has Two is a blog all about the food in the area in which I live, fuelled by my passion for a traditional and fiercely regional cuisine that is broadly dismissed as being nothing but beer and Bratwurst. Yes, there are plenty of enormous, hearty German dishes composed entirely of potatoes and vast slabs of meat, but there are very many lighter regional dishes besides that use fresh, seasonal ingredients. Either way, they all follow recipes that have been handed down through the generations and vary from home to home, village to village and federal state to federal state. I love that, and I’m doing my best to explore it all.
I fiddle about on all the usual social media channels, so if you like photos of food, wine and German landscapes and/or are interested in sporadic rambling commentary on my slightly chaotic life here in Riesling country, please come and say hello on Twitter or Instagram. A Sausage Has Two also has its own very enthusiastic and engaged Facebook page; and I occasionally remember to add seasonally-oriented recipes to my modest collection of Pinterest boards. If you manage your blog reading with Bloglovin (which I highly recommend), you’ll find me on there, too.
I love to write, mostly about food, drink and travel, and updated a chapter in the 2016 edition of Fodor’s Germany Travel Guide; I’ve also written for the Guardian and been featured in the German press. In 2016, I was also shortlisted for a YBF award for food writing. You can find a list of some of the various online (and offline) contributions I’ve made on my Work With Me page, and learn a bit more about me on my Press page.
So there we have it. That’s A Sausage Has Two. If you have any questions, comments or suggestions, I’d love to hear from you. Thank you for stopping by – and guten Appetit!
P.s. All of the content on this website – words and images – is my own, original content unless stated otherwise. If you’d like to use any of it, please get in touch. You can read my disclosure policy on my Sponsored Content & Affiliate Links page.