Search results
Results from the WOW.Com Content Network
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]
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 ...
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.
Among the most popular and most common are Bratwurst, usually made of ground pork and spices, the Wiener (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst (blood sausage) or Schwarzwurst (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available ...
Top them with the onion topping, or a simple bit of sauerkraut and mustard, and enjoy a new grilled favorite. The Gulbro Family's Grilled Bratwurst Recipe Courtesy of K.C. Gulbro
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.
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.
Stew meat usually consists of the inexpensive cuts of beef with tough connective tissue. Think: chuck roast and bottom round. It is typically a mix (which is why it isn't labeled as a particular ...