Other
German Sausages
The broad family of German wurst: pork, and sometimes beef or veal, ground, seasoned, and stuffed into a casing. Some are fresh, some smoked, some already cooked.
Origin
A central European tradition with many regional recipes.
Flavour
Porky, seasoned with pepper, nutmeg, or caraway depending on the type.
How to use it
Simmer or fry the sausage the way its type expects. A cooked bratwurst only needs heating. A fresh one must be cooked through.
Storage
Refrigerate and use by the date, or freeze.
Recipes using it
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