The Cooking Inn : Sausage & Prepared Meat Terminology W PageSelect a name from the list to go to it's site
Weisswurst (fresh sausage):
Of German origin, the name means "white sausage;" made of pork and
veal; mildly spices; links are about four inches long and plump; very
perishable.
Wiener (cooked, smoked sausage):
Both wieners and Vienna-style sausages take their names from the
city of Vienna, Austria. Wiener-style, as originated, is sausage braided
in groups of links. Vienna-style frankfurters are twisted into a chain
of links. Terms are frequently used interchangeably with "frankfurter"
and formula may be the same. (See frankfurter)
Wiener (cooked, smoked sausage):
1 1/2 lb Lean wild boar meat fine-ground 3 times
1 1/2 tsp Salt
1/8 tsp Ground sage
1/2 tsp Freshly-ground white pepper
1/2 tsp Ground allspice
1 cup Water (approximately)
Casings of medium size as needed
Mix seasonings with meat and enough water to give a consistency suitable for pressing into medium-sized casings. Scald. Brown in butter to serve hot; or scald then dip into light cream, and broil about 6 inches from the source of heat, turning until evenly browned.
This recipe yields 1 1/2 pounds of sausage.
Wurst:
Sausage.
German, from Middle High German, from Old High German.
