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2. Bratwurst - Wikipedia

   en.wikipedia.org/wiki/Bratwurst

   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]

3. Nürnberger Rostbratwurst - Wikipedia

   en.wikipedia.org/wiki/Nürnberger_Rostbratwurst

   Small and thin and light in color (), the weight is about twenty grams for about 7–9 centimeters in length and 2 centimeters in diameter. [2]Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram.

4. Thuringian sausage - Wikipedia

   en.wikipedia.org/wiki/Thuringian_sausage

   In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then ...

5. Meat Lovers: You Have to Try These Sausage Recipes - AOL

   www.aol.com/finance/best-sausage-recipes-try...

   Slow Cooker Bratwurst Potato Soup. ... Biscuits and gravy are a southern staple and make a filling breakfast or brunch when the weather gets chilly. ... a white, chubby sausage made with veal ...

6. 10 Types of Sausage All Home Cooks Should Know, from ... - AOL

   www.aol.com/lifestyle/10-types-sausage-home...

   Health. Home & Garden

7. 20 Foods You've Never Heard Of Unless You're From the Midwest

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   6. Loose Meat Sandwich. Region: Iowa. A loose meat sandwich is like a burger, but without the form. The ground beef is cooked loose and not pattied, then piled onto a bun and topped with burger ...

8. Frankfurter Rindswurst - Wikipedia

   en.wikipedia.org/wiki/Frankfurter_Rindswurst

   Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Völsing 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 grilled.

9. List of sausages - Wikipedia

   en.wikipedia.org/wiki/List_of_sausages

   Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork, [12] produced in the South Tyrol region of northern Italy. [13] Occasionally, kaminwurz is also made of lamb, goat or venison.