Extrawurst
Type of German sausage
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Sausage |
| Course | |
| Place of origin | Germany |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Pork, Beef |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Extrawurst is a type of sausage that is popular in Germany and Austria. It is known for its mild flavor and fine texture, making it a versatile ingredient in various dishes. The name "Extrawurst" translates to "extra sausage" in English, indicating its premium quality.
Ingredients[edit | edit source]
Extrawurst is typically made from a mixture of finely ground pork and beef. The meat is seasoned with a blend of spices that may include salt, pepper, and nutmeg. Some variations may also include garlic and other seasonings to enhance the flavor.
Preparation[edit | edit source]
The preparation of Extrawurst involves finely grinding the meat and mixing it with the spices. The mixture is then stuffed into casings and cooked. The cooking process usually involves steaming or boiling, which helps to maintain the sausage's fine texture and mild flavor.
Uses[edit | edit source]
Extrawurst is commonly used in sandwiches and salads. It can be sliced thinly and served cold, making it a popular choice for deli meat. It is also used in various German and Austrian dishes, often paired with bread, cheese, and pickles.
Cultural Significance[edit | edit source]
In Germany and Austria, Extrawurst is a staple in many households and is often enjoyed as part of a traditional breakfast or lunch. It is also a popular item at butcher shops and delicatessens.
See also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
