Munich sausage and Thuringian sausage are different in raw materials, appearance, taste and eating method: 1. Raw materials: The raw materials of Munich sausage are mainly pork, beef, marjoram, garlic, etc.; while the raw materials of Thuringian sausage are mainly

Pork, beef, veal or marjoram, garlic, etc.

2. Appearance: The appearance of Munich sausage is white because its casing is pig intestine; while the appearance of Thuringian sausage is brown.

3. Taste: Munich sausage tastes salty, while Thuringian sausage tastes sour.

4. How to eat: Munich sausage is usually paired with white bread and white beer, which is the local breakfast; Thuringian sausage is usually paired with beer and is a must-have side dish for Germans to drink with wine.