Extrawurst: Difference between revisions
Content deleted Content added
Created. |
tag |
||
| Line 1: | Line 1: | ||
{{Expand German}} |
{{Expand German}} |
||
{{noref}} |
|||
'''Extrawurst''' is a type of Austrian [[Charcuterie#Emulsified_sausage|emulsified]] (fine) [[Brühwurst]] [[sausage]] similar to a [[Bologna sausage]], and is also common in Germany. It is cooked and served cold, often in a [[Wurstsalat]], or as a [[cold cut]]. |
'''Extrawurst''' is a type of Austrian [[Charcuterie#Emulsified_sausage|emulsified]] (fine) [[Brühwurst]] [[sausage]] similar to a [[Bologna sausage]], and is also common in Germany. It is cooked and served cold, often in a [[Wurstsalat]], or as a [[cold cut]]. |
||
Revision as of 17:32, 21 February 2009
 | You can help expand this article with text translated from the corresponding article in German. Click [show] for important translation instructions.
|
 |
Extrawurst is a type of Austrian emulsified (fine) Brühwurst sausage similar to a Bologna sausage, and is also common in Germany. It is cooked and served cold, often in a Wurstsalat, or as a cold cut.
Other varieties include the Pikantwurst, which is similar to Lyoner sausage, and has paprika or Chili pepper added.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |