Palatinate sausages

Palatinate sausages are a type of boiled sausage from the Upper Palatinate .

Pork and pork belly are used for the production . These are coarsely ground and seasoned with nitrite curing salt , pepper , lemon powder and matzo (nutmeg). Then you put them together with raw, grated kitchen onions and meat base meat in a cutter and mix the ingredients briefly. The mass is filled into thin pig intestines to make sausages of 100 g. They are then hot smoked and cooked in hot water or steam.

A well-known variant are Ravensburger sausages , half of which are roast beef. Marjoram is also added for herb sausages and onions are not used.

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 , pp. 337, 527.

[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 , pp. 337, 527.