What is a type of German sausage made from veal, beef, or pork and cooked in vinegar?
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Saure Zipfel Saure Zipfel (lit.: sour ends) or "Blaue Zipfel" (lit.: blue ends) is a typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst cooked in vinegar.
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Bratwurst Bratwurst (] ) is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German "Brätwurst", from "brät-", finely chopped meat, and "Wurst", sausage, although in modern German it is often associated with the verb "braten", to pan fry or roast.
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Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for "sliced meat Zurich style", "Züri-Gschnätzlets" in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region.
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Liverwurst The word liverwurst is an anglicization of German Leberwurst , meaning "liver sausage". It is also known as liver sausage by some English speakers. It is a sausage eaten in North America, in large parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom, and in South American countries such as Argentina.
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Escabeche Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish ("escabeche" of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and usually colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate. It is a common conservation technique, requiring a pH of 4 or lower to effectively stop the putrefaction of the product.
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Blood sausage Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cattle, sheep, duck, and goat blood can be used, varying by country.
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Chistorra Chistorra (Basque: "txistorra" , ] ) is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt, and paprika, which gives it a bright red colour. It is usually baked, fried, or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25mm. The sausages average 40 cm in length, though there are cases when they reach up to 1 m long.
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Lao sausage Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ ; Thai: ไส้อั่ว ) or Sai Gork / Sai Kork or Sai Krok (Lao: ໄສ້ກອກ ; Thai: ไส้กรอก ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce.
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Breakfast sausage Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible. Scraps and trimmings were ground, seasoned and later consumed by the farmer as an inexpensive, high-protein morning meal.
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Weisswurst A Weisswurst (German "Weißwurst" ] , literally "white sausage"; Bavarian: "Weißwuascht" ) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.
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Fasole cu cârnați Fasole cu cârnați ("beans with sausages", ] ) is a popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with "afumătură" (smoked meat).
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Saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and frequently available in British fish and chips shops, occasionally also available fried in batter. The word is believed to originate from the Swiss-French "cervelas" or "servelat", ultimately from the Latin "cerebrus"; originally a pig brain sausage particularly associated with Switzerland.
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Butterbrot The German word "Butterbrot" (literally: butter bread = bread with butter) describes a slice of bread topped with butter. The words in formal and colloquial German and the different dialects for "butterbrot" (different from "belegtes Brot" - with cheese, sausages etc.), simply "Brot" ("bread"), "Butterstulle", "Stulle", "Schnitte" (all three Northeast/Berlin dialect), "Bütterken" (Rheinland dialect) to "Bemme" (Saxon dialect) or "Knifte" (Ruhr dialect). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the day of butterbrot by the Marketing Organization of German Agricultural Industries. Russian adopted the term as "butterbrod" (Russian: бутерброд ) to refer to open sandwiches in general, even ones without butter.
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Yam naem Yam naem (Thai: ยำแหนม ,  ] ) in Thai cuisine can refer to two salads, originally from the Isan region, that are made with fermented pork sausage ("naem", similar to the Vietnamese "nem chua"):
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Šoldra Šoldra is a traditional Silesian cuisine Easter bread. It is also known as muřin. It is traditionally prepared and eaten on Easter Sunday. "Šoldra" translates as roll or wrap and muřin means blackened. The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.
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Franconian cuisine Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several franconian food items, which are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst or the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
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Berner Platte The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.
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Açorda Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of "açorda", like those made with shrimp ("Açorda de Marisco" or "...de camarão") or codfish ("Açorda de Bacalhau").
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Hamloaf Hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries. In Pennsylvania, hamloaf is sometimes served with a sauce consisting of vinegar, mustard, and brown sugar. Eggs, milk, often evaporated, and some type of filling ingredient, bread or cracker crumbs, are used to create the loaf form.
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Chorizo ​​de Pamplona Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of paprika, with a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.
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Croquette A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French "croquer", "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.
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Pašticada Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called "Dalmatinska pašticada" because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.