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3 Nürnberger Rostbratwürste with mustard in 2 slices of bread, also called Drei im Weckla. A typical preparation of them is well roasted on the grill and placed three at a time between two slices of bread, seasoned with mustard, also called "Drei im Weckla" in Nuremberg.
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]
Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back fat. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.
A sausage sandwich is a sandwich containing cooked sausage.It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, [1] such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), North African merguez, andouille or chorizo.
The typical Franconian bread (Fränkisches Landbrot) contains both wheat and rye flour (hence Mischbrot, mixed bread). Characteristic for this bread is a high percentage of rye flavour, usually 80% and about 20% wheat flour and an aromatic spice mixture. The shape can be longish (Kipf) or round (Laib). The weight is usually around 1 - 4,5 kg. [2]
Sausage roll: A type of savoury pastry, the basic composition of a sausage roll is generally a sheet or sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. Seattle roll: A makizushi roll similar to the California roll that typically contains cucumber, avocado, raw salmon, and masago or tobiko.
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
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.