Name that sausage (safe for work)

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glenwilson

glenwilson

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15 Mar 2012
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Falkirk, United Kingdom
My wife bought these sausages from the German market in Edinburgh. Just wondered if anyone know what the German name for them is and what you would expect to pay for them. She was just wondering what the price is likely to be for comparison.

The red one is chillie and the other is mustard seed.

Thanks in advance.
 

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Odp: Name that sausage (safe for work)

This is Wurst :)
 
The big Wurst seems to be Salami, good one costs between 4-6€ . The small seems to be a Mettwürstchen or Knacker. Think te price for two is under 2€.
And if thee is one thing what Germans are the Best in then its making Wurst!
 
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knacker are the nearly famoust meat in germany. in nrw only mett is beatin it....:
[video=youtube_share;m3ESV9M8yTg]http://youtu.be/m3ESV9M8yTg[/video]

deichkind! die show is Wreckeimsshit!!!!
 
Wife was wondering what I was giggling at! No idea what they were saying in the video at the moment - it will give me something to do over the weekend translating it.

Thanks guys! We get salami over here but have never been able to get anything like the chili or mustard crusted ones anywhere else even Harrods and Fortnum & Mason didn't have it. The prices you suggested are similar to what she paid. Thanks again.
 
lmao today i baught also some stuff at our butcher.

i got 10 mettwürstchen ( 4 are still there lol ) and 2 fleischwurst. ( now clue how it called in english / other one is in the freezer)

costs are 10,75 € for 10 mettwürstchen and 5,50 for each fleischwurst. this is really a good price because its handmade from our butcher and around 5,50/kg.
oh, and there are 2.- € for a little schmierwurst LOL ( 300g )

but i know a good salami, even it is made from venison or other special meat can easily cost around 8-10.- € a 500g. the slim ones looks like some "pfefferbeisser" or a "wattwurm". wattwurm is a sausage from the north of germany.
 

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Noticed that there are still plenty of specialised shops in Germany and France like butchers, bakers etc which have lost over here. Can still find some and artisan bread in is becoming popular but very expensive. We make nearly all our own bread except for burger and hot dog buns.

Had a white sausage in Munich that was made from tripe. Another one we can't get over here.
 
News how greedy food makers puts in stuff what belongs to dog foods is made me feel sausages etc disgusting. I eat sausage only at summer when barbequeing and then i prefer expensive stuff where is high A class meat %, normally i eat only couple slices of ham between sandwich. :p I get most of my protein from quark becouse its cheap, light and tastes like yoghurt with some cordial. :)

https://i.warosu.org/data/ck/img/0054/45/1400430234036.gif
 
My breakfast... A "Brötchen" and a " halbe Krinke Fleischwurst" :)
 
here is ur google translation of the song, glen:

Sorry, do you have Ćevapčići?
I'm sorry if I stare at ur beautiful Konigsberg Kloppse!
Hey what's up, you have chopped steak?
Make me Chilli ConCarne, I want a Hack flag!
In Blankenese eat Bolognese;
Listen, you shovel! I will now a meatloaf!
Or meatball, or you'll be a clip!
I'm going straight to bombers and "Hackepeter" is gettin shit later ...

refrain:
Everything is made from Hack, Hack'd say 'Good day!'
I've got a "Hackfresse" because I like to eat Hack;
Come to me just not with tofu, which I find stupid, you;
One he quickly realized: He's hack-sexual!

I'm not like everyone, I get up hack and leather,
eat chopped boar and watch it: Claus Kleber
and Gundula Gause, I always hack at home,
go 'like the zoo, look' Mett Hedgehog and so;
My clock is always half and half,
Meatballs taste like cold,
Come on, chopping the calf! It's already 6 weeks old!
 
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Odp: Name that sausage (safe for work)

The best sausage is the one made by hand. In Poland, the people themselves often do sausage. Besides, the sausage is the primary food of every Pole.
Then it is certain that there is more meat than water;) The best is smoked




If you have around a Polish shop, try it, I recommend that for sure you will not regret ;)
 
glenwilson said:
Noticed that there are still plenty of specialised shops in Germany and France like butchers, bakers etc which have lost over here. Can still find some and artisan bread in is becoming popular but very expensive. We make nearly all our own bread except for burger and hot dog buns.

Had a white sausage in Munich that was made from tripe. Another one we can't get over here.
Click to expand...

Glen, do you refer to the typical “Weißwurst” or just another white sausage?
It was made from tripe?

Here in Bavaria it is traditionally made from veal mince and pork bacon. Further ingredients are parsley, cardamom, mace, ginger, onions and a hint of lemon.
The sausage is eaten with sweet mustard and a “Breze”.
Sweet mustard is made from kibbled mustard seed which is commonly sweetened with honey, sugar or apple sauce.
As I am vegetarian, I only eat the Pretzel along with the sweet mustard, which is quite delicious. :)
 
BruceWillii said:
here is ur google translation of the song, glen:

Sorry, do you have Ćevapčići?
I'm sorry if I stare at ur beautiful Konigsberg Kloppse!
Hey what's up, you have chopped steak?
Make me Chilli ConCarne, I want a Hack flag!
In Blankenese eat Bolognese;
Listen, you shovel! I will now a meatloaf!
Or meatball, or you'll be a clip!
I'm going straight to bombers and "Hackepeter" is gettin shit later ...

refrain:
Everything is made from Hack, Hack'd say 'Good day!'
I've got a "Hackfresse" because I like to eat Hack;
Come to me just not with tofu, which I find stupid, you;
One he quickly realized: He's hack-sexual!

I'm not like everyone, I get up hack and leather,
eat chopped boar and watch it: Claus Kleber
and Gundula Gause, I always hack at home,
go 'like the zoo, look' Mett Hedgehog and so;
My clock is always half and half,
Meatballs taste like cold,
Come on, chopping the calf! It's already 6 weeks old!
Click to expand...

Thanks! I think it may lose something in translation though :) !
 
Lady_Musketeer_GER said:
glenwilson said:
Noticed that there are still plenty of specialised shops in Germany and France like butchers, bakers etc which have lost over here. Can still find some and artisan bread in is becoming popular but very expensive. We make nearly all our own bread except for burger and hot dog buns.

Had a white sausage in Munich that was made from tripe. Another one we can't get over here.
Click to expand...


Glen, do you refer to the typical “Weißwurst” or just another white sausage?
It was made from tripe?

Here in Bavaria it is traditionally made from veal mince and pork bacon. Further ingredients are parsley, cardamom, mace, ginger, onions and a hint of lemon.
The sausage is eaten with sweet mustard and a “Breze”.
Sweet mustard is made from kibbled mustard seed which is commonly sweetened with honey, sugar or apple sauce.
As I am vegetarian, I only eat the Pretzel along with the sweet mustard, which is quite delicious. :)
Click to expand...

All I know is that it was a white sausage served at breakfast. I don't remember it having herbs in it though it was a few years ago. It was pretty plain in taste and texture?

My wife is vegetarian but she was saying that the smell of the sausages she got for me was nice (not that she wanted to try them though). Most of our meals are vegetarian though I occasionally have non veggie stuff. I'm allowed to have what I want but just seems silly to cook separate items and most of the veggie alternatives are fine with me. I do nearly all of the cooking mainly because of the time I get home from work but I wouldn't expect her to cook any meat products for me (other than a pizza or a pie).
 
Re: Odp: Name that sausage (safe for work)

ulthart said:
The best sausage is the one made by hand. In Poland, the people themselves often do sausage. Besides, the sausage is the primary food of every Pole.
Then it is certain that there is more meat than water;) The best is smoked




If you have around a Polish shop, try it, I recommend that for sure you will not regret ;)
Click to expand...


I've tried polish sausages too and they are really good. You would think that sausage is sausage but nearly every country has it's own variation. They may look similar but the flavours often reflect the Nation you get them from. Are there any good Polish beers to go with them? Something different from a lager?

Food wise, the USA seems to be a bit behind the rest of the world (sorry to any US readers of this). Cheese has to be pasteurised so you are never going to get anything like a Brie or similar. The same for sausages, they seem to be pretty uniform nationwide. Bacon is the real offender though, it is always those small thin strips cooked until they are brittle they snap at the sight of a fork! However, the U.S. craft beer movement produces some amazingly Sessionable brews. We have planned holiday routes based on breweries and pubs - Mrs W enjoys a pint or two so it isn't me deciding to visit breweries.
 
Odp: Name that sausage (safe for work)

In Poland we have lot of beers. Polish beer is usually a fairly strong. The average is 6%.
The best beers are these regional, for example, in my area of beer "Raciborskie" is a typical beer from a small brewery, unpasteurized. Unfortunately, you do not buy it anywhere else apart from my area. When I was in Ireland and England, could buy Polish beer in Tesco. "Zywiec" "Lech" "Tyskie" Unfortunately, the beer is bottled in the UK and has a completely different taste. If you want to buy real Polish beer you have to go to a Polish store. There buy for sure. I would recommend "Okocim mocne" has 7%, "¯ubr" has 6% or beer "special" in the red cans of 6% or of black cans 7.2% Polish shop in the UK you will find for sure, in the end 1/4 Poles went to you :)

Fev Polish beer

 
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I'll keep a look out for those beers. There are a few Polish shops in Edinburgh so I'll see if they have any of those in stock. Love trying beers from different places but it is nice to get suggestions for some of the more regional ones rather than the mainstream.

I worked for Watneys (as in Red Barrel) when I left school and tested and tasted beers. One of the bottling plants had 3 or 4 beers go in but dozens of different beers come out after colouring, hop extracts and so on were added. We also used to brew beers like Old Peculiar and whilst the taste was close it wasn't the same as the original. Red Barrel was a real pig to make as up to 40% of it was from the dregs and leftovers of other brew batches and the slops out of bar pump drip trays! Nearly every batch was different despite trying to blend it.

My favourite beers are IPAs especially the really hoppy ones. Not a great fan of lager type beers but always willing to try them! Lagers, for me, are refreshing with a meal whereas IPAs and "heavier" beers are a meal in themselves and count towards your five portions of fruit and veg per day, right? :)
 
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