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Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, [4] [5] many of the best known originating in Franconia (today for the most part situated in northern Bavaria, but still culturally quite distinct), its northern neighbour Thuringia and adjacent areas.
A traditional German savory snack native to the Bavarian cuisine and it literally means "Bread time". Weißwurst: Snack Lt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before ...
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 ...
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 .
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 ...
Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
In North America, a knockwurst refers to a short, plump sausage originating from northern Germany. It contains ground veal, ground pork, and fresh garlic stuffed into hog casings. [3] As part of the production process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned.
The Ahle Wurst ( Ahle Wurscht or Ahle Worscht, also in some areas Rote Wurst - red sausage) is a hard pork sausage made in northern Hesse, Germany. [1] Its name is a dialectal form of alte Wurst – "old sausage". Ahle Wurst has protected geographical Status (g.g.A.) in Germany, the indication is only allowed to be used for sausages that are ...