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Traditional Weißwurst-meal, served with sweet mustard (Senf) and a soft pretzel Weißwurst is brought to the table in a large bowl together with the cooking water. Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ , literally 'white sausage'; Bavarian : Weißwuascht ) is a traditional Bavarian sausage made from minced veal and pork back fat .
This skillet gnocchi bake features rich tomato sauce, tender kale, Italian sausage and plenty of cheese for a winter dinner that’s as cozy as it is easy to make. (It’s ready in 45 minutes ...
The Middle Ages made pâté a masterpiece: that which is, in the 21st century, merely spiced minced meat (or fish), baked in a terrine and eaten cold, was at that time composed of a dough envelope stuffed with varied meats and superbly decorated for ceremonial feasts.
A Dutch sausage roll (saucijzenbroodje) showing the puff pastry surrounding the roll of minced meat inside. The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. [2] They can be served either hot or cold.
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The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. [3]
Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram. Other aromas include pepper, chervil, cardamom, ginger and lemon, as well as salt, the various mixtures vary according to the producer. The casing used is made of sheep.
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]