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Pages in category "German sausages" The following 45 pages are in this category, out of 45 total. This list may not reflect recent changes. A. Ahle Wurst; B. Beutelwurst;
Bratwurst (German: [ˈbʁaːtvʊʁst] ⓘ) is a type of German sausage made from pork or, less commonly, beef or veal.The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. [1]
Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork, [4] or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.
Plate of German sausage: Jagdwurst, liver sausage, blood sausage, Westphalian ham Sausage making at home. A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
A Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking . For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting.
Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after Braunschweig, Germany) is a type of sausage.The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick (German name Braunschweig), but under German food law refers to a variety of mettwurst. [1]
Knackwurst (German pronunciation: [ˈknakˌvʊʁst] ⓘ) (in North America sometimes spelled knockwurst (listen ⓘ) refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production.
According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time.' [1] The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer.