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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 ]
kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork, sometimes a horse meat variation may be found. kiełbasa odesska, made with beef. kiełbasa wędzona, Polish smoked sausage, used often in soups. krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
A European-style smoked savory hóng cháng (simplified Chinese: 红肠; traditional Chinese: 紅腸 red sausage) is produced in Harbin, China's northernmost major city. [16] It is similar to Lithuanian and Polish sausages including kiełbasa and podhalańska and tends to have a more European flavour than other Chinese sausages. This kind of ...
Smoked kielbasa or Polish sausage is a mainstay at most supermarkets near the hot dogs. It lends its smoky, garlicky flavor to every dish, including this cabbage and potato skillet.
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– Polish smoked sausage; Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork; Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
Kabanos (/ k ə ˈ b æ n ə s /; Polish: ⓘ, plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness.
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage , usually served as a cold cut. The name is the adjective form of the name of the city of Kraków ( medieval capital of the Polish–Lithuanian Commonwealth till the late 16th century).
In 1994, the live Sausage race resumed on Sunday, May 29 – the day the Brewers retired Robin Yount's number 19 jersey – and became a fixture at every home game since. At the outset, the Sausage Race featured only three entrants: The bratwurst, the Polish sausage, and the Italian sausage. The Hot Dog joined the race in the middle-1990s.