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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.
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.
Bavarian Meats is an American meat producer and processing company based in Seattle, Washington. The company supplies meats to various delicatessens and grocery stores in the Pacific Northwest . From 1961 to 2020, Bavarian Meats operated a delicatessen of their own in Downtown Seattle , including a space at Pike Place Market which closed in ...
Bavarian Ritz Hotel Downtown Leavenworth, 1,500 feet (460 m) below, as viewed from the adjacent Icicle Ridge on an August afternoon According to the United States Census Bureau , the city has a total area of 1.25 square miles (3.24 km 2 ), of which, 1.23 square miles (3.19 km 2 ) is land and 0.02 square miles (0.05 km 2 ) is water.
Among cooking sausages is also a subcategory of raw sausages with interrupted maturation (*), often called saucissons. [14] Grilling sausages: Appenzeller Siedwurst, Berner Zungenwurst, Cervelat, Emmentalerli, Frauenfelder Salzissen, Glarner Kalberwurst, Kümmelwurst, Schüblig, Schützenwurst, St. Galler Bratwurst, St. Galler Stumpen
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.
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1 ] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
Extrawurst is a type of Austrian cold cut made from a well-spiced mixture of beef, pork and bacon fat. [1] In Austria, it is the most popular type of cold cut. [2]It is similar to the American Bologna sausage, the Dutch Boterhamworst [], the German Lyoner or Fleischwurst and the Swedish Falukorv.