"snijworst" - 1 õppematerjal

Liha töötlemine

using finely minced pork, beef, or veal to The Netherlands which caraway, marjoram, and garlic are Dutch semidry sausages are manufactured added. Teewurst, which originated during the from pork and/or beef, and, in some products, nineteenth century in the Pomerania region, cooked pork rind. The most popular Dutch is a high-quality, spreadable sausage from products are finely chopped salami, Cervelat, pork meat with a high fat content (30%–40%) Snijworst (with high fat content and rind that is smoked and ripened. Feldkieker added), Farmersmetworst (which is coarsely sausage, based on freshly slaughtered pork chopped), and chorizo (which is less spicy meat with the addition of syrup or honey and than the Spanish product). red wine, is ripened for 8 to 12 months and either air dried or smoked. In Southern Germany, mildly smoked and acid, well- Eastern European dried sausages are produced