Sausages (cooked sausage)

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Blood and liver sausages with grits

As sausages or cooking sausage is colloquially a department portioned and lighter boiling sausage .

Germany

In Germany, standard recipes are usually used in the production of sausage types. Examples are:

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 .