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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]
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.
Thüringer sausages Bratwurst Imbiss (fast food stand) in Weimar Thuringian sausages in Berlin. Thuringian sausage, or Thüringer Bratwurst in German, is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law. [1]
Garlic. Media: Mettwurst. Mettwurst (German: [ˈmɛtˌvʊʁst] ⓘ) is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is partially smoked but still soft and spreadable, while other northern ...
Currywurst (German: [ˈkœʁiˌvʊɐ̯st] ⓘ [ 1 ]) is a fast food dish of German origin consisting of sausage with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling it at a food stand in Berlin. The Deutsches Currywurst Museum estimated that 800 million currywursts are eaten every year in Germany, with 70 million in ...
Bockwurst is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally said to have been ...
Frankfurter Rindswurst. Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Volsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. [1][2][3] The sausage may be boiled, broiled, or ...
Cooking Frankfurters for too long results in the casing breaking open. 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 ...
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