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Kochwurst
''Kochwurst'' is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in ''Streichwürste'' or string sausages), gelatine (as in ''Sulz'' - cured meat in gelatine) or blood proteins coagulated by heating (as in ''Blutwurst'' or blood sausage). In contrast with cooked sausages (''Brühwurst''), ''Kochwurst'' does not remain solid on heating, but more or less liquefies. After being filled into intestines, jars or tins, the whole sausage is cooked through again in hot water or steam. In addition to meat, ''Kochwurst'' often contains also offal like liver or tongue, blood and, in the case of ''Grützwurst'', cereal. Since the ingredients are easily perishable and ''Kochwurst'' does not usually last long, it was traditionally made on slaughtering days and is thus a usual ingredient of ''Schlachtplatte''. Also counted a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinkel
Pinkel is a smoked Kaszanka (), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland. Etymology The word ''pinkel'' is East Frisian. The sausage name is thought to derive from '' pinkelt'', meaning "little finger". Alternatively, the name could refer to the homonymous verb which means "to drip", referring to the manner in which fat drips from the sausage during smoking. Ingredients and uses Pinkel consists mainly of bacon, groats of oats or barley, beef suet, pig lard, onions, salt, pepper and other spices. The exact composition of the recipe is guarded by butchers as a trade secret and therefore varies from village to village. Pinkel with a high meat content is also described as ''Fleisch-Pinkel'' ("meat pinkel") or ''Oldenburger Pinkel''. Pinkel is traditionally filled into the edible small intestines of pigs, although today edible artificial casings are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wurst (Kochwurst)
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Wurst may refer to: *The ground (minced) meat product sausage *The KMFDM compilation album Würst, released in 2010 *Conchita Wurst Thomas Neuwirth (born 6 November 1988) is an Austrian singer and drag queen who is known for his stage persona Conchita Wurst (or simply Conchita). Neuwirth came to international attention after winning the Eurovision Song Contest 2014 as with t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leberwurst
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' liver. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, and nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the ''Thüringer Leberwurst'' (Thuringian liverwurst) has a Protected Geographical Status throughout the EU ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thüringer Rotwurst
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although rece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beutelwurst
A ''Beutelwurst'' is a German blood sausage (''Rotwurst'' or ''Blutwurst''), which contains more pieces of fat and flour than a normal ''Thüringer Rotwurst''. The name ''Beutelwurst'' comes from the fact that this does not come in a casing of intestine or a can, but in a linen or paper bag A paper bag is a bag made of paper, usually kraft paper. Paper bags can be made either with virgin or recycled fibres to meet customers’ demands. Paper bags are commonly used as shopping carrier bags and for packaging of some consumer go ... ("bag" = ''Beutel''). at www.germanfoods.org. Retrieved on 20 Mar 10. This bag is pressed for several weeks which gives the ''Beutelwurst'' a firm, light, dry consistency. References [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blutwurst
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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