The Feldkieker seems to have originated, or at least been perfected, just under 1 hr from here in the Eichsfeld region. Starting with 12 month old pigs (as opposed to the usual 6-8 months), the butcher then uses a unique and challenging casing of pig skin to ferment and age the mixture of meat and secret spices. The end product seems to be prehistoric in nature. Irregular in shape, the meat inside appears almost as uncooked ground - yet the enticingly familiar aroma assures you it is absolutely prime for the spreading on a slice of cheese and topping with mustard!
This sausage was made in an innovative meat plant in Fulda (the same city I study in each Monday) - working directly with a small number of certified-organic pork producers to make a very traditional sausage, sustainably - and at a reasonable if fair price (~$18/lb)
I'll end with a very roughly translated quote from a recent German blog - "Wurst-Sucht" [Sausage-Obsession]. The language is passionate if not shocking - yet I have no doubt that it describes the magic experienced by any child lucky enough to have been raised in a family rich in regional meat tradition: