Search results
Results from the WOW.Com Content Network
Debrecener sausages in a plate Debreceni (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant. A debrecener (Hungarian: debreceni kolbász, German: Debre(c)ziner, Italian: Salsiccia di Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. [1]
Category: Croatian sausages. 1 language. ... Debrecener; K. Kulen This page was last edited on 9 November 2006, at 22:05 (UTC). Text is available under the ...
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. Some sausages are cooked during processing and the casing may be removed ...
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.
Cooked sausages (frankfurters, [3] [4] Debrecener) Boiled sausage, minced (Lyon, Weisswurst [4] [5] (white sausage), meatloaf, Burenwurst) Coarse cooked sausage (smoked sausage, Krainer sausage, beer sausage, Krakauer) Cooked sausage with inserts (Käsekrainer, ham sausage). Additional types of brühwurst include Bierschinken, Knackwurst [4 ...
North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
Landjäger sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices, such as caraway, black pepper, coriander seed, and garlic. [4] [5] They are each 15–20 cm (6–8 in) in length, made into links of two.
The Käsekrainer is a variation of this sausage made with small chunks of cheese – it contains 10% to 20% cheese (e.g., Emmentaler) cut into small cubes. Käsekrainer were first made in Austria in the early 1980s. As of 2019 they are a standard offering at sausage stands (Würstelstände). Käsekrainer can be boiled, baked or grilled. It is ...