The Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] ( listen); smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen).
Metworst is a traditional Dutch sausage made from ground pork. The sausage is always dried in the open air and has a very strong flavor.
At its most basic, frikandel is a deep-fried sausage.
But make no mistake, it's not just any old deep fried sausage; frikandel is a long and skinless fried sausage mostly comprised of beef, pork and chicken.
Droggeworst, metworst or Dutch dried sausage is one of the most popular sausages we sell.
One of the most popular types of sausages, Bratwurst can be made of various meat, from pork, veal, or beef. It usually includes seasoning and spices, making it extra delicious and fragrant to eat. Whether grilled, steamed, broiled or cooked, this German sausage is a winner for many.
The Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] ( listen); smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen).
Medisterpølse, medisterkorv or simply medister is a Scandinavian specialty food consisting of a thick, spiced sausage made of minced pork and suet (or lard), stuffed into a casing. It is a slightly sweet-tasting sausage and the finely-ground meat is seasoned with chopped onion, allspice, cloves, salt and pepper.
The name derives from the Dutch word boer for farmer and the Afrikaans word wors for sausage; hence the name "farmer's sausage".
Pork remains the most popular meat in the Netherlands, with an annual share of 36.5 kilograms per person, followed by poultry (22.1 kg), beef (15.4 kg), veal (1.3 kg) and goat meat (1.2 kg).
Haring or 'Hollandse Nieuwe' (Dutch new herring) is probably the most famous Dutch food. If you like fish you should at least try it once. The raw herring is served together with chopped raw onions and gherkins. Also the way of eating is a real Dutch tradition.
Originally known in some parts of Australia as "German sausage", this name fell out of favour during World War I when Australia was at war with Germany. 'Veal German' is another facsimile. It is similar in appearance and taste to the bologna sausage and the cooked pork sausage known in Australia as Berliner.
Bratwurst. Bratwurst is likely the most popular German wurst and is made from pork, beef, marjoram, caraway, garlic, and many other spices.
Bratwurst. One of the most famous of German sausages, second only to the Frankfurter Würstchen, the bratwurst—a.k.a., "brat"—is typically made from veal, beef or pork. The recipe for the actual sausage varies from region to region and has, to date, over 40 varieties.
Square sausage and Lorne sausage are just two different names for the same thing. If you ask for either one or even, “sliced sausage”, in Scotland, you'll be fine.
Jitrnice are one of the most common pork sausages in the Czech Republic. Although there are numerous regional varieties, they mostly consist of pork cuts, various internal organs, and pork liver. Depending on the tradition, some prefer to incorporate barley or soaked wheat buns in the basic mixture.
Falukorv (/ˈfɑːluːkɔːrv/ FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv]) is a Swedish sausage (korv in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further preparation.
Bratwurst. One of the most famous of German sausages, second only to the Frankfurter Würstchen, the bratwurst—a.k.a., "brat"—is typically made from veal, beef or pork. The recipe for the actual sausage varies from region to region and has, to date, over 40 varieties.
Bratwurst (German: [ˈbʁaːtvʊʁst] ( listen)) is a type of German sausage made from pork or, less commonly, beef or veal. 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.
If you can't find rookworst, you can substitute kielbasa or any other smoked sausage.
Sausages and meat rank high on the list of things that Germany is known for – and with good reason. With over 1,200 types of sausage, Germany is a global leader in the production and consumption of this meat treat. So we're here to give you the basics!
Weißwurst [ˈvaɪsvʊɐ̯st] ( listen), literally white-sausage; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.
Boudin. Boudin refers to another type of Belgian sausage that's also popular in France. It's typically made from pork though it can also be made with chicken or veal. Boudin in Belgium is made in two main varieties – boudin noir (black) and boudin blanc (white).