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2. Thuringian sausage - Wikipedia

   en.wikipedia.org/wiki/Thuringian_sausage

   North America. 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.

3. How to brine bratwurst for grilling - AOL

   www.aol.com/lifestyle/prep-bratwursts-cooking...

   The Gulbro Family's Grilled Bratwurst Recipe. Courtesy of K.C. Gulbro (Photo: K.C. Gulbro) Ingredients: 1 white or spanish onion, sliced.

4. Bratwurst - Wikipedia

   en.wikipedia.org/wiki/Bratwurst

   The Kulmbacher Bratwurst is a finely-ground Rohwurst from the city of Kulmbach in Upper Franconia. Long and thin, it is made mostly from very finely ground veal, with very little pork. This sausage may be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic. The exact mixture is a closely guarded trade secret of ...

5. Nürnberger Rostbratwurst - Wikipedia

   en.wikipedia.org/wiki/Nürnberger_Rostbratwurst

   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 ...

6. 6 Recipes That'll Bring Oktoberfest to Your Home - AOL

   www.aol.com/6-recipes-thatll-bring-oktoberfest...

   6. Lebkuchenherz (Gingerbread Cookies) This is a sturdy gingerbread cookie recipe perfect for making large cookies to decorate for your Schätze. Making the cookies ahead and decorating them at ...

7. Cooking on the Wild Side - Wikipedia

   en.wikipedia.org/wiki/Cooking_on_the_Wild_Side

   7 (ongoing) Cooking on the Wild Side is a cooking show hosted by Phyllis Speer and John Philpot on the Arkansas Educational Television Network (AETN) and produced by the Arkansas Game and Fish Commission. [1] The show was originally part of Arkansas Outdoors, and featured many cooking segments from that series alongside new content.