What is the veal sausage?

of dozens of sausage styles prepared around the world, only a few are made of veal, and even these are usually mixed with the predominant feed - pork. The German born cousin of the traditional hot dog, Bockwurst veal sausage is a plump, pink mixture mostly veal, less pork and a number of distinctive ingredients such as eggs, garlic, coriander, coriander seeds, peppers, stepmother, nutmeg powder and some sugar. On the other hand, the Bavarian mixture of veal and bacon called Weisswurst or white sausage during the cooking process due to lack of conservative nitrites despite similar spices.

Bockwurst and Weisswurst can be considered a veal sausage. Several other sausages containing veal flesh-Holand BoterhamWorst and the cult German Bratwurst -s are primarily made of pork. They often throw only a little veal for a good measure, and also a spice of the spice give them a clear taste.

According to the glossary of the sausage maintained online American Meat Institute, Bockwurst usually has more veal than pork, although this is not always the case. Recipe for Bockwurst on a spicy sausage website uses £ 7. (about 3.2 kg) the ground of pork for about 3 pounds. (About 1.4 kg) Ground -ee. This is then flavored with salt, pepper, celery and onion powder, thumb, chives, parsley, eggs, liquid smoke and grated lemon bark.

and recipe for Weisswurst for veal sausage, on the Food from Bavaria website, includes veal, as well as ham and meat from the head of cows. They are ground and spicy with Mac, lemon peel, onion powder, chopped parsley, salt and pepper. The mixture is then brought to the intestines - either from sheep or cow, depending on the desired size.

veal sausage, whether predominantly veal or pork is subject to. ManyThe butchers prepare ground veal to consume on the same day. To ensure that the veal sausage was completely cooked, either by baking, grilling or baking, strict procedures must be maintained. What's Cooking America states that ground beef or veal should no longer be pink and 160 ° F (about 71 ° C) or more.

Depending on the region, veal sausage can be administered in different ways. It is often accompanied by spicy mustard and soft salted pretzel. Beer would not be too far away from the reach. Some give their veal sausage inside the bun, although others think Mars naturally taste.