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Frankfurter Wurstel 350 g. |
| The ‘wurstel’ it is a product of North European origins, with which in our peninsula in the last few decades a type of German sausage is indicated, today produced also in other countries... |
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Availability |
Price |
| About 350 gr.
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Available
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6.05 Euro |
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Add to cart
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DESCRIPTION:
CULTURE AND HISTORY: The German name would be "Frankfurter Wurstchen", that is Frankfurt sausage, from which the nickname ‘wurstel’ would have been born.
There are many forms and doughs, from the English "frankfurter", to the base of the American "hot dog".The most common type, that is the "Viennese", is made from parts more or less equal of bovine meat, pork fat, aromas and species, milled finely so as to obtain an homogenous dough. After it is put into sausages, baked and blacked with smoke.They are of cylindrical shape of different dimensions, and their taste changes according to the composition of the recipe, even if the taste of the smoking remains a constant. In the last years the market of the wurstel has seen the asserting of productions made up of pork, chicken and turkey.
WORDS OF ADVICE: In the kitchen they are consumed prior baking, boiled or grilled, and served according to the mitteleuropean tradition with ‘crauti’ and mustard. In some classic preparations, as the "choucroute" they are proposed together with other delicacies made of pork on a ‘crauti’ bed.
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