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Bockwurst. Bockwurst. Bockwurst is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well.
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. [1][2] Then the mixture is stuffed into pork casings and separated ...
Schüblig are various heavily smoked sausages made throughout the German-speaking part of Switzerland as well as the Black Forest and Lake Constance areas of southern Germany. Made of pork [4] or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage.
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. [1][2] The word Wiener is German for ...
A cocktail sausage is a smaller version of the saveloy, about a quarter of the size; in Australia sometimes called a "baby sav", a "footy frank" or a "little boy", and in New Zealand and Queensland called a "cheerio". [10] These are a popular children's party food in New Zealand and Australia, often served hot, with tomato sauce.
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork [2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning. Several different recipes exist, some also ...
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Characteristics. Small and thin and light in color (Bratwurst), 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. Other aromas include pepper, chervil, cardamom, ginger and lemon ...
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