[Sca-cooks] Terminology/substitute questions

[Suey]

Volker Bach wrote:

> Mettwurst. 
I think it better not to translate it. Its like the word 'bitifarra' in 
Catalan. What more can one say in the latter case than white sausage but 
no matter how you explain or name it, it is not the same.
> Mettenden
>   
No translation in my book.
> Gretzwurst. 
What are you going to say - oatmeal or green sausage or whatever? Nay. - 
Gretzwurst is the word. After that you can put a coma and explain but 
don't try to over translate. I know for it is a fault of my own.
Suey