I tried Wvrst once, around when it first opened. It was good, but nothing about it really jumped out at me, so I never felt particularly compelled to go back.
Well, I just found myself back there, and clearly I was wrong about the place, because the sausage I ate was probably one of the best that I’ve ever had.
They have an intimidatingly long list of sausages on their menu. I got the Kaas: “pork/beef/parrano cheese/light smoke.” You can either get it on a bun or as currywurst. I went with a bun, and had it topped with sauteed onions and jalapenos.
Oh man, that sausage. The texture was absolutely perfect. To me, the meat in a sausage needs to retain some of its essential meatiness; it shouldn’t have been ground into oblivion. It should still be sausagey, of course, but the texture should be more rustic than a hot dog. Wvrst absolutely nails this.
And the flavour was great: meaty and smoky, not overly salty, and with surprisingly generous pockets of gooey, melty cheese. I was actually pretty blown away by how good it was.
I got the duck fat fries on the side, and they were just as good. You could pick from a bunch of dipping sauces; I went with the Wvrst sauce (rule of thumb: if something on the menu is named after the restaurant, you should probably be ordering that thing). It was tangy and delicious, and complimented the fries perfectly.