Regional specialties from Lower SaxonyRegional specialties from Saxony-AnhaltTypical German: Sausage

Harzer Schwartenwurst, minced pork sausage

Harzer Schwartenwurst was produced quite simply as Gehacktesschwärtchen with the pig slaughtering. Lean still warm minced meat and small thin rinds turned through a meat grinder, seasoned with onions, mustard seeds and caraway seeds and meat broth. This mixture is then boiled down. This creates a special taste.

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The Harzer Schwartenwurst is usually eaten warmed up with boiled potatoes. A quick and delicious meal at lunchtime or on cold winter evenings. Cold on the colloquial “slice” this also tastes wonderful. In addition, the gherkin may not be missing.

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