Food and travel writer Christie Dietz was born in London and – to cut a long and very winding story short – moved to Germany with her German husband in 2010. She spent nine years living in the beautiful spa city of Wiesbaden, but in 2021 bought an old farmhouse on the other side of the river Rhine and made Germany’s largest wine region, Rheinhessen, her home. (For those of you who notice the maths doesn’t quite add up, she also spent one year during that time living in Washington, DC.)
About Christie Dietz
I love food and wine and travel and books (about food and wine and travel). I’m an adventurous cook and an impatient baker, collect cookbooks somewhat obsessively, and am at my happiest going to my local farmers market on a Saturday morning and then spending the rest of the weekend cooking for family and friends. Since moving to Germany, I’ve been able to embrace a diet that largely comprises locally-grown, seasonal food thanks to the fresh produce markets that take place regularly in most large towns and cities. I’m not saying I never purchase a pomegranate or feed my children French fries from the freezer, but the majority of the fresh ingredients in my kitchen have been grown in the region in which I live, or haven’t travelled much further than that to get to my plate. I do eat meat and occasionally fish, but not an awful lot of either of them, and I do my best to buy them only from sources I know and trust.
It took me the best part of 20 years of studying and working in a rather eclectic assortment of jobs before I finally fell into my dream job: writing about food. Though I’ll happily travel anywhere for work, ideally reaching my destination by train, my passion is Germany and its regional cuisines. I love interviewing producers, chefs and small business owners and trying local specialties in order to learn about the history and tradition of a specific dish or ingredient and its importance to local culture and the surrounding region.
About A Sausage Has Two
The name of this site comes from a German song lyric and subsequent saying that translates as “Everything has an end, only the sausage has two”. A Sausage Has Two is a blog all about the food and drink of my adopted home, fuelled by my passion for a traditional and fiercely regional cuisine that is sadly often dismissed outside Germany as comprising little but beer and Bratwurst. Yes, there are plenty of enormous, hearty German dishes comprising boiled potatoes and vast slabs of meat, but there are very many little-known regional specialties besides that use fresh, seasonal ingredients and are made using recipes that have been handed down through the generations. I love that, and I’m doing my best to explore, eat and share as much of it as I can.
Christie Dietz elsewhere
I fiddle about on all the usual social media channels, so if you like photos of food and German landscapes and/or are interested in sporadic rambling commentary on my life here in German wine country, please come and say hello on Twitter or Instagram. A Sausage Has Two also has its own Facebook page full of enthusiastic and engaged German food-lovers (EDIT 2021: I don’t really use Facebook anymore and haven’t posted on the page for a very long while, but I’ve not quite been able to bring myself to delete it). If you manage your blog reading with Bloglovin (which I recommend), you’ll find me on there, too.
I love to write, mostly about food, drink and travel. I’m a regular contributor to National Geographic Traveller Food magazine, and have updated chapters in two editions of Fodor’s Germany Travel Guide. I’ve also written for Food and Travel magazine, The Spruce Eats, Guardian, Time Out, EATEN, the in-flight magazines of Air Canada and Singapore Airlines, and contributed to Europe’s Best Bakeries by Sarah Guy (September Publishing, 2019). I also had my 4-days-post-partum face featured all over the German press thanks to my love of white asparagus. I’m International Coordinator for the UK’s Guild of Food Writers, a 2019 IACP award winner for Culinary Travel Writing, and in 2016, I was also shortlisted for the YBF award for new voices in food writing. You can find a list of some of the various online (and offline) contributions I’ve made on my Freelance Work page.
So there we have it. That’s me and 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 otherwise stated. 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.