Boiled sausage (sausages)
When sausages (also cooked sausages ) refers generally smaller sausages . For raw sausages , weights of up to 250 grams are common.
Germany
In Germany, standard recipes are usually used in the production of sausage types. Examples are:
- Augsburger , also Augsburger Knackwurst
- Bockwurst , variant of Berlin bockwurst with garlic
- Bouillon sausages, also juice sausages
- Brew Polish niche
- Cabanossi , variant of peasant sausages without rose peppers
- Cocktail sausages, including sauces
- Debreziner sausages
- Fire devil
- Frankfurter beef sausage , also beef sausage, red and red sausage
- Frankfurters
- Smoked
- Knacker simple , also Klöpfer, Schüblinge and Servala with the addition "simple"
- Knobländer , also Knoblinchen
- Krakow sausages
- Lung sausage
- Munich white sausage
- Paprika sausages
- Stick the whip
- Palatinate peasant sigh
- Regensburg sausages , also Regensburg crackers
- Rote (sausage) , also Stuttgarter Knackwürstchen and red sausage
- Stick sausage
- Wiener sausages , also Halberstadt sausages, string sausages, Stuttgart strings, Bohemian Krell sausages or horseradish sausages
- Sausages , also meat sausages , crackers, Frankfurter crackers, Hamburger cracks, Servela, Klöpfer, Schüblinge
Individual evidence
- ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .