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The traditional Swedish falukorv is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried.
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]
It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices. [ 3 ] [ 4 ] It was originally a dish meant to stretch out servings of meat over several meals to conserve money, [ 5 ] and is a similar dish to scrapple and livermush , both also developed by German immigrants.
Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork, [12] produced in the South Tyrol region of northern Italy. [13] Occasionally, kaminwurz is also made of lamb , goat or venison .
While salami may contain pork, beef, veal and small pieces of fat uniformly distributed within the sausage, mortadella has the traditional larger chunks not so uniformly distributed. Its diameter is much larger than that of hard salami and more closely resembles salame cotto (lit. ' cooked salami ') in size, hence the confusion of some people.
North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
The sausages are made from pork (lạp xưởng heo) or chicken (lạp xưởng gà), the latter of which yields a leaner taste. Tung lò mò (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ tung lamaow) is a similar sausage made from beef by the Chams (who are Muslim) in southern Vietnam.
Pork or beef, or a blend of both, [10] [11] is typically used as the primary meat ingredient. [5] [12] The hot link can be spiced using red pepper flakes and cayenne pepper. [2] [12] Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. [2] Hot link sausages are sometimes smoked. [10] [13]