Bockwurst
is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can also sometimes be found abroad.
The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, chicken and in rare cases even from horse meat. In Northern Germany there is also a version of bockwurst which is made from fish. Bockwurst is flavored with salt, white pepper and paprika.
Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled.
When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavour to the cooking water.
A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage.
Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast.[1] Bratwurst are usually grilled and sometimes cooked in broth or beer.
Cabanossi
is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, 30 to 40 centimetres long, and 1.5 centimetres in diameter. Variations include chicken and duck cabanossi.
In Eastern Europe, the product is known as kabanos, a name derived from the Turkish word "kaban" (hog). Polish and Ukrainian kabanos is sometimes made from horsemeat.
Cabanossi is very popular in Australia and New Zealand, being one of the most commonly found types of dry sausage there. In Europe it has a lower profile, competing with a wider selection of other types of sausage. It is almost unheard of in the U.S. or Canada.
It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Sliced cabanossi is also a popular pizza topping.
Jagdwurst (which means hunting sausage)
is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its structure. Jagdwurst contains about 20 percent fat.
is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can also sometimes be found abroad.
The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, chicken and in rare cases even from horse meat. In Northern Germany there is also a version of bockwurst which is made from fish. Bockwurst is flavored with salt, white pepper and paprika.
Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled.
When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavour to the cooking water.
A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage.
Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast.[1] Bratwurst are usually grilled and sometimes cooked in broth or beer.
Cabanossi
is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, 30 to 40 centimetres long, and 1.5 centimetres in diameter. Variations include chicken and duck cabanossi.
In Eastern Europe, the product is known as kabanos, a name derived from the Turkish word "kaban" (hog). Polish and Ukrainian kabanos is sometimes made from horsemeat.
Cabanossi is very popular in Australia and New Zealand, being one of the most commonly found types of dry sausage there. In Europe it has a lower profile, competing with a wider selection of other types of sausage. It is almost unheard of in the U.S. or Canada.
It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Sliced cabanossi is also a popular pizza topping.
Jagdwurst (which means hunting sausage)
is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its structure. Jagdwurst contains about 20 percent fat.
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