SAUSAGES

[Wurst, Wascht]

Wisconsin Bratwurst Sausages as seem in show case in VICTOR SAUSAGES which is in the tiny country town of Victor which is near Lodi, CA, which holds a huge community of German-Russians and their descendants.

LIST OF SAUSAGES:	Garry enjoying a Rostbratwurst (sausage) in Munnich, Germany-- 1991
	Bauernwurst— This sausage has a coarse texture,. With the combinations of mustard seeds and marjoram it has a spicy flavor.
	Bierschinken—a large slicing sausage with chunks of ham and pistachios
	Bierwurst—coarse-textured slicing sausage flavored with juniper berries and cardamom
	Blutwurst; Black Pudding—blood sausage, which comes in many varieties; it is eaten sliced and cold or fried like black pudding
	Bockwurst; Weisswurst—smoked and scalded, usually made from finely ground veal; spiced with chives and parsley; resembles a large frankfurter; gently heat in liquid before eating; traditionally served with Bock beer, especially in the spring
Cooked Smoked Dakota Bratwurst Uncooked (Fresh) Dakota Bratwurst	Bratwurst—a pale , smoked sausage made of finely minced veal, pork, ginger, nutmeg and other spices; you may buy it fresh (uncooked). cooked, or smoked .
	Braunschweiger; Liverwurst; Liver Sausage —a speadable smoked liver sausage enriched with eggs and milk; the most well known of the liverwurst sausages
	Cervelat—similar to Italian salami, a slicing sausage of pork and beef, spices and often mustard or garlic; Thuringer is a common variety of German cervelat
American Frankfurter	Frankfurter—the genuine German variety (not the same as an American frankfurter) contains finely chopped lean pork with a bit of salted bacon fat, and is smoked; reheat in simmering liquid
	Hunter's [Jager] Sausage —As the name suggest, the sausage is made so it does not have to be refrigerated and can be carried around by hunters or if you're out for a picnic. It contains juniper berries, garlic, pepper, and sugar. The meat must be from lean beef or pork which is ground.
Smoked Kielbasa Uncooked MILLER's Polish Dog	Kielbasa [Polish Sausage] — Trimmed tender ground pork or beef, salt, cloves, sugar, black pepper, marjoram, nutmeg and allspice which can be smoked or raw. The Polish have a huge variety of sausages.
	Knockwurst; knackwurst—a short, plump smoked sausage needing poaching or grilling; contains finely minced lean pork, beef, spices and, notably, garlic; often served with sauerkraut
	Liverwurst; Braunschweiger;— a speadable smoked liver sausage enriched with eggs and milk
	Plockwurst —This is a mild Cervelat that is ideal for slicing and placing in sandwiches. It is a smoked, soft salami
	Wienerwurst—believed to be the origin of American frankfurter; beef and pork flavored with coriander and garlic
	Weisswurst; Bockwurst—German for "white sausage" and is very pale and delicately flavored; made of veal, sometimes beef and pork, cream and eggs; a specialty of Munich and traditionally served at Oktoberfest with rye bread, sweet mustard and of course, beer.