First of all, I need help with these german sausage/bratwurst. What are they? Can a german person translate parts of the label for me?
The next part I'm kinda curious in is, what recipes are good with these? Do you have any worth sharing? What are they like?
Thanks.
[img]http://dl.dropbox.com/u/13038989/Sausage/IMG_0337.JPG[/img]
[img]http://dl.dropbox.com/u/13038989/Sausage/IMG_0338.JPG[/img]
[img]http://dl.dropbox.com/u/13038989/Sausage/IMG_0339.JPG[/img]
[img]http://dl.dropbox.com/u/13038989/Sausage/IMG_0340.JPG[/img]
I'm in the US, and I got this from a friend.
I'll go and google translate the labels.
Edit:
white sausages
Our tip:
To get the best flavor, we recommend a storage temperature below 20 C.
They taste best:
The dose liquid from the heat with the same amount of water to boil. Only then insert the sausage and 10-12 min. can be drawn. Do not boil!
I don't know what the 'they taste best' thing means. It's google translate.
I tried.
Do you know anything about white sausages? Recipes or the like?
[QUOTE=Zakkin;30259261]I don't know what the 'they taste best' thing means. It's google translate.
I tried.[/QUOTE]
Isn't that easy to undestand? They have best taste if <recipe>.
1st Picture:
4 Munich whitesausages typical Bayrish
4th Picture:Ingredients:
swinemeat (80%)
(Drinkable)water
Pork
cooked swineskin
Ioded mealsalt
Parsley
Spices (with Celerymustard)
Spiceextracts (with Wheat)
Dextrose Stabilisator: Diphosphate(i dont fucking know what it is!)
Naturegut
Atleast valiaded to be eatable untill : see canfloor
Content : 530g
without water :250g
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