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Small and thin and light in color (Bratwurst), the weight is about twenty grams for about 7–9 centimeters in length and 2 centimeters in diameter. [2] 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 ...
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]
German potato salad is one of those dishes that even those who haven't tried it know a couple of things about. It contains bacon and is served warm, but if you've ever tasted it, you know the ...
North America. In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture.
Sausage and Rice Casserole. This Italian-inspired rice dish cooks all in one pot right on the stove. Sliced Italian chicken sausages, bell peppers, onions, basil, and garlic all combine to create ...
Weisswurst. 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 bacon.
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
Pinkel. Sliced pinkel. Grünkohl with (sweet) roast potatoes, Pinkel, Kochwurst, Kassler, and bacon. Pinkel is a smoked Kaszanka ( German: Grützwurst ), which is a type of sausage. [ 1] It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland .
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