Extrawurst

Extrawurst

Type of German sausage

Extrawurst

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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

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

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

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

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

• List of sausages
• German cuisine
• Austrian cuisine
• Deli meat

References

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