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Mett may also be offered in sausage form (German:Mettwurst). In parts of Southern Germany mett (Mettstange) can be served on a lye bun instead of a regular bun. In southern Brazil, influenced by German immigrants, it is known as Hackepeter or carne de Onça in Curitiba where this dish is very common and served covered with chives. This ...
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork [2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning. Several different recipes exist, some also ...
Mettwurst can be prepared and eaten in a variety of ways, such as cooked or fried or spread on rye bread with onions and eaten raw. When minced raw pork is prepared without curing or smoking, it is called simply Mett.
A sort of white bread or steam noodle made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter, and vanilla sauce. Buchteln: Main course Sweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together.
Similar meat and pastry recipes include the Czech klobásník, the Belgian worstenbroodje, the Dutch saucijzenbroodje, the German Münsterländer Wurstbrötchen and sausage bread in the United States.
In Sweden, sliced medwurst sausage (boiled or smoked) is typically used on bread for breakfast. Originally metworst, thanks to its preservability, served as an emergency meat supply to poor farmers in times of need or lack of fresh meat. As meat production gradually rose, the sausage began to be used as lunch for field laborers. [1]
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]
(German doughnuts are sometimes called "Berlin doughnuts" in the US.) Bhatoora: Indian Punjab, Pakistan: Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form. Binangkal: Philippines: Deep-fried flour balls covered with sesame seeds Bolang baling (also known as odading) Indonesia
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