Travels Through Germany - More German Food and Beer Recipes

More German Food and Beer Recipes

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The sausages and meats are listed alphabetically. The group to which each sausage belongs is indicated next to the name of the sausage.

Berliner-Style Sausage -- (cooked, smoked sausage)

Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices.

Blood Sausage -- (cooked sausage): Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices.

Blood and Tongue Sausage -- (cooked sausage): Cooked lamb and pork tongues are arranged lengthwise in the center of a roll of blood sausage.

Blutwurst: See Blood Sausage.

Bockwurst (fresh sausage or cooked sausage): Made of veal and pork (generally higher proportion of veal), with milk, chives, eggs and chopped parsley; seasoning is similar to frankfurters, but may have additional condiments; available fresh or parboiled; highly perishable; requires thorough cooking.

Bologna -- (cooked, smoked sausage)

Originated in Bologna, Italy; made of cured beef and pork, finely ground, with seasonings similar to frankfurters; available in rings, rolls or slices of varying diameters; fully cooked and ready to serve.

BEEF BOLOGNA is made exclusively of beef and has a definite garlic flavor.
CHUB BOLOGNA is a smooth mixture of beef and pork with bacon added.
HAM-STYLE BOLOGNA contains large cubes of lean cured pork.

Boterhamworst -- (cooked, smoked sausage): Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings.

Bratwurst -- (fresh sausage, cooked or smoked sausage): Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked.

Braunschweiger -- (cooked sausage): Liver sausage which has been smoked after cooking, or includes smoked meat as ingredients.

Capacolla -- (prepared meat): Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.

Cervelat -- (semi-dry sausage)

General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage".

FARMER CERVELAT contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.
GOETTINGER CERVELAT is a high quality dry, hard sausage; pork and beef; delightfully spiced.
GOTEBORG CERVELAT is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
GOTHAER is a cervelat of German origin; made only of very lean pork, finely chopped and cured.
HOLSTEINER CERVELAT is similar to farmer cervelat, but packed in a ring-shaped style.
LANDJAEGER CERVELAT is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
THURINGER CERVELAT is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.



Frankfurters -- (cooked, smoked sausage)

Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.

Garlic Sausage: See Knackwurst.

Goetta -- (cooked meat specialty): Fully cooked sausage of German origin similar to scrapple; made with ground pork and/or beef, oats, herbs and spices; available in rolls and slab form.

Goettinger Cervelat: See Cervelat.

Goteberg Cervelat: See Cervelat.

Gothaer: See Cervelat.

Holsteiner Cervelat: See Cervelat.

Kielbasa: See Polish Sausage.

Knackwurst -- (cooked, smoked sausage): Similar in ingredients to franks and bologna with garlic added for stronger flavor; made in wide natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage.

Knoblouch: See Knackwurst.

Landjaeger Cervelat: See Cervelat.

Liver Cheese or Liver Loaf -- (cooked sausage, sometimes called liver pudding): Ingredients and processing similar to liver sausage but with slight alteration to achieve more body for slicing. Molded in sandwich-size brick shape.

Liver Sausage, Liverwurst -- (cooked sausage): Finely ground, selected pork and livers; seasoned with onions and spices; may also be smoked after cooking or may include smoked meat such as bacon. (See Braunschweiger)

Mettwurst -- (uncooked, smoked sausage): Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander, smooth; spreadable consistency; cook before serving.

Mortadella, German Style -- (cooked meat specialty): High grade, finely chopped bologna with cubes of fat pork and pistachio nuts added; smoked at high temperature.

New England-Style Sausage -- (cooked, smoked sausage): A Berliner style sausage made of coarsely chopped cured lean pork.

Polish Sausage -- (uncooked, smoked sausage): Coarsely ground lean pork with beef added; highly seasoned with garlic; frequently referred to as Kielbasa which was originally a Polish word for all sausage.

Pork Sausage, Smoked Country Style -- (uncooked, smoked sausage): Fresh pork sausage, mildly cured and smoked; cook thoroughly.

Salami -- (dry sausage)

General classification for highly seasoned dry sausage with characteristic fermented flavor. Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar. Most are air dried and not smoked or cooked. The cooked salamis are not dry sausage.

GERMAN SALAMI is less highly flavored and more heavily smoked than Italian; contains garlic.
HUNGARIAN SALAMI is less highly flavored and more heavily smoked that Italian salami; contains garlic.
KOSHER SALAMI is an all beef cooked salami. The meat and the processing are under Rabbinical supervision; mustard, coriander and nutmeg added to regular seasonings. (See Italian Salami).

Scrapple -- (cooked meat specialty): Ground cooked pork combined with cornmeal; other flours may be used in small amounts; available in loaf, brick or rolls, canned.

Souse of Sulz -- (cooked meat specialty): Similar to head cheese except for sweet-sour flavor added by vinegar pickling liquid; dill pickles, sweet red peppers and bay leaves sometimes added.

Thuringer Cervelat: See Cervelat.

Thuringer-Style Sausage -- (fresh sausage or cooked sausage): Made principally of ground pork; may also include veal and beef; seasoning similar to pork sausage, except no sage is used; may be smoked or unsmoked.

Vienna Sausage -- (semi-dry sausage): Properly refers to all dry sausage; generally refers to mildly seasoned soft cervelat.

Vienna Sausage -- (cooked, smoked sausage): Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter.

Weisswurst -- (fresh sausage): Of German origin, the name means "white sausage;" made of pork and veal; mildly spices; links are about four inches long and plump; very perishable.

Wiener -- (cooked, smoked sausage): Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with "frankfurter" and formula may be the same. (See frankfurter)