Zebra
Gold Member
Lyonerweck or Rosinenschneck? = a German sausage roll or a sweet sweet German pastry?
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I will have a look!German Meat Dishes eCookbook I couldn't the sausage roll that is named in the first post. Give some links to both dishes.
Extrawurst is a type of Austrian scalded cold cut. It is moist, light-coloured, fine-textured, and made from a well-spiced mixture of beef, pork and bacon fat.[1] In Austria, it is the most popular type of cold cut.[2]
It is similar to the American Bologna sausage, the Dutch Boterhamworst [nl], the German Lyoner or Fleischwurst and the Swedish Falukorv.
Lyoner wurst is a parboiled German sausage that consists of pork, bacon, garlic, and a variety of spices, although beef is sometimes also added to the combination. After the parboiling process, the sausage is hot-smoked, and both of its ends are tied with a string to give it the shape of a horseshoe ring.
The sausage gets its name from the French city of Lyon, which is believed to have been the home of this meat specialty. Lyoner wurst is often referred to as German bologna or garlicky bologna outside of Germany, whereas another common name used for this sausage variety in the country is fleischwurst.
The sausage can be enjoyed both chilled and warm, and it is typically eaten with dark bread or crusty bread rolls and a generous smear of mustard over it. Strips of Lyoner wurst are often combined with raw onion rings and pickles drenched in vinaigrette to create a traditional German wurstsalat (lit. sausage salad).
.Who knows Bologna?
Ever eat Swiss doe doe binleys or linsurdorta? Not sure about the spelling. I remember how it sounded.Lyonerweck or Rosinenschneck? = a German sausage roll or a sweet sweet German pastry?
Made with berries. A friends gramma used to make them. She had walnut trees and berries.Yes, that is our Linzertorte.
Landjäger (or Landjaeger) is a type of German sausage. The name stands for "hunter's sausage". It is smoked, so it does not need refrigeration.