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The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
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 ]
Mulling spices may also be added to the brewing process to make spiced beer. The combination of spices varies, but it usually consists of cinnamon, cloves, allspice, and nutmeg, and less frequently star anise, peppercorn, or cardamom. It also usually includes dried fruit, such as raisins, apples, or orange rind. Mulling spices can be bought ...
Stir in the sauerkraut, brown sugar, caraway seeds, mustard, and bacon. Nestle the pork in the sauerkraut mixture, cover and bake until the internal temperature of the pork reaches 145℉ on an ...
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Sauerkraut and sausage (also known as sauerkraut and weenies [7] or mountain choucroute garnie [8]) — Frankfurters and/or smoked sausage are sliced and pan-fried with sauerkraut for this common soup bean dinner dish. [9] Macaroni and tomatoes — Macaroni and tomatoes is a common mountain-region side dish. Although there are many variations ...
It is either served directly with sauerkraut and mashed potatoes or stored in the refrigerator for later use. To warm it again, the saumagen is cut into slices approximately 1 ⁄ 2 to 1 inch thick (1.3 to 2.5 cm), which are then fried in an open pan. The typical accompanying drink in the wine region of the Palatinate is usually a dry white ...
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