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

1. ↑ 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 .