Bratwurst is a big, thick German sausage, made of all meat with no other ingredients to act as filler. In Germany, the meat used is usually veal. Veal ones are the mildest-tasting. In North America, owing to high cost of veal, the meat used is usually all pork, or pork mixed with veal or beef….
Knorr Currywurst Sauce Mix © Denzil Green Currywurst is a fast-food German dish consisting of sausage with curried sauce on it, sold from lunch stands called “Imbissstände.” [1] It is particularly popular in Berlin. It is an inexpensive food, costing only about €2.50 ($3.20 US, 2006 prices) that is strictly a street food, as opposed…
Dampfwurst are German sausages made from beef and pork (lean pork, pork fat and pork lung.) They may also contain up to 10% connective tissue. They are less expensive than most other sausages in Germany. They can be used for Currywurst (as they sometimes are in Berlin), or served with mustard and bread. To make…
Thuringia Bratwurst is a highly-spiced uncured sausage made in Germany. The sausages are 6 to 8 inches (15 to 20 cm) long, and weigh between 3 1/2 to 5 oz (100 to 150 g.) The meat is pork, which may be blended with veal or beef. It is trimmed of all rind, ground medium-fine, then…
Weißwürste are Bavarian veal and pork sausages. They are about 50% veal, 25% water, 30% pork fat, and 10% “Häutelwerk” (meat from the calf’s head, connective tissue from the calf, and pork rind.) The meat is chopped finely, then shaved ice added. The fat is chopped and mixed in, then the minced Häutelwerk, and mild…
Zungenwurst is a German blood sausage with chunks of pickled pigs tongue in it. It is a pure animal product, with no cereal or filler in it. It is made from blood, fat and tongue spiced with ground black pepper. The sausage is cured and dried, so that it is safe to eat without cooking…
