Tag Info

New answers tagged

2

Your instinct is correct, all your favourites fall into one category of saussage: Br├╝hwurst. This means that they follow the same principle when made, which is Mincing the raw meat and fat with ice or ice water, salt, often curing salt and various spices until a smooth paste forms. This is what you refer to as "pinkish mass". Shaping the saussages (or ...



Top 50 recent answers are included