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Kohlwurst
Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Northwest German and Silesian cuisine, as well as in southwestern parts of Denmark, where it is called "kålpølse" (kale sausage). To make ''Kohlwurst'', pork (often the remains of the carcass) and fat are minced; then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the specific recipe, seasoned with onions, salt, pepper, marjoram, thyme, mustard seeds and allspice. Finally the sausage meat is loosely filled in casings of natural intestine and smoked for one to two weeks. ''Kohlwurst'' is not fried or boiled, but is gently poached with cooked vegetables. Comparable sausage types are '' Bregenwurst'' and ''Pinkel Pinkel is a smoked Kaszanka (), which is a type of sausage. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated forms of ''Brassica oleracea''. Etymology ''Kale'' originates from Northern Middle English ''cale'' (compare Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. History Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. The earliest record of cabbages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and '' lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong a kind of tea. * Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer * Suanmeitang - a Chinese smoked plum drink * Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire. File:JacksonsLapsangSouchong low.jpg, Lapsang souchong tea le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knieperkohl
''Knieperkohl'' is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. ''Knieperkohl'' is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany. ''Knieperkohl'' is commonly served as an accompaniment to cured pork, such as ''Kassler'', or sausages. ''Kohlwurst Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Nor ...'' is a type of German sausage generally eaten with ''Knieperkohl''. Potatoes are another typical accompaniment.The Regions of Germany A Reference Guide to History and Culture By Dieter K. Buse · 2005 - page 72 See also * * * * References Pickles Plant-based fermented foods Brand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Dishes
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Sausages
German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Germanic peoples (Roman times) * German language **any of the Germanic languages * German cuisine, traditional foods of Germany People * German (given name) * German (surname) * Germán, a Spanish name Places * German (parish), Isle of Man * German, Albania, or Gërmej * German, Bulgaria * German, Iran * German, North Macedonia * German, New York, U.S. * Agios Germanos, Greece Other uses * German (mythology), a South Slavic mythological being * Germans (band), a Canadian rock band * "German" (song), a 2019 song by No Money Enterprise * ''The German'', a 2008 short film * "The Germans", an episode of ''Fawlty Towers'' * ''The German'', a nickname for Congolese rebel André Kisase Ngandu See also * Germanic (other) ... [...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] |
Bregenwurst
''Bregenwurst'' (also ''Brägenwurst'') is a German sausage variety commonly served in parts of Lower Saxony and Saxony-Anhalt. It is traditionally made of pork, pork belly, and pig or cattle brain, however animal brains have been forbidden in foodstuffs within the European Union since 2001, as a consequence of BSE BSE may refer to: Medicine * Bovine spongiform encephalopathy, also known as mad cow disease, a neurodegenerative disease of cattle * Breast self-examination Stock exchanges * Bahrain Stock Exchange, Bahrain * Baku Stock Exchange, Azerbaijan * B ... outbreaks. The sausage is eaten raw or stewed, which gives it a spreadable consistency once broken from its casing. In winter it is also served with '' Grünkohl'' ( kale). The name ''Bregenwurst'' comes from the Low German word ''Bregen'' (or ''Brägen'') meaning "brain" .Adelung - Grammatisch-kritisches Wörterbuch der Hochdeutschen Mundart - Der Bregenlexika.digitale-sammlungen.de/ref> References German sausa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intestine
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines. Food taken in through the mouth is digested to extract nutrients and absorb energy, and the waste expelled at the anus as feces. ''Gastrointestinal'' is an adjective meaning of or pertaining to the stomach and intestines. Most animals have a "through-gut" or complete digestive tract. Exceptions are more primitive ones: sponges have small pores ( ostia) throughout their body for digestion and a larger dorsal pore ( osculum) for excretion, comb jellies have both a ventral mouth and dorsal anal pores, while cnidarians and acoels have a single pore for both digestion and excretion. The human gastrointestinal tract consists of the esophagus, stomach, and intestines, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Several unrelated fragrant shrubs are called "Carolina allspice" ('' Calycanthus floridus''), "Japanese allspice" (''Chimonanthus praecox''), or "wild allspice" (''Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop. Care mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, '' Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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