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Polish sausage, many smoked sausage types Ginger Whole, ground 2.43 (14) Pork sausage, frankfurters, corned beef Mace Ground 2.43 (14) Veal sausage, liver sausage, frankfurters Marjoram Leaves 3.39 (19.5) Liver sausage, Polish sausage, head cheese Mustard Seed, powdered 2.52 (14.5) Good in almost any sausage Nutmeg Whole ground 2.22 (12.75)
A butcher in northeast Germany has come up with what he believes is an innovative solution to the country’s growing raccoon problem: turning them into sausages and other meat products.
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 about eight minutes to prevent the skin from bursting.
According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time.' [1] The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer.
Kiełbasa myśliwska (staropolska) – hunter's sausage; Kiełbasa wędzona – Polish smoked sausage; Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork; Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
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