Regensburger Wurst

Regensburg cooked sausages are made ​​of fine or coarse meat emulsion with an insert of pork. Typical is the compact form with a length of about 10 cm and a diameter of about 4 cm. They were invented in Regensburg in the second half of the 19th century. As the " original Regensburg " produced only in the narrow city sausages may be designated. A colloquial expression in the Regensburg area is " cracker ".

For the production of lean pork is finely gekuttert, treated with nitrite and spices and mixed with small pork cubes. The mass is then filled in Rinderkranzdärme, tied to short sausages, smoked over beech wood and finally brewed.

Regensburg can be eaten hot or cold. They are also the basis for the Regensburger sausage salad, which is prepared with a marinade of vinegar, oil, chopped onions and mustard.

As the " Regensburger- bread ( cracker - bread ) with all " is offered with sweet mustard, horseradish and a few slices of gherkin in a bread as a snack fried and longitudinally halved sausage.

• Sausage
• Bavarian cuisine
• Culture ( Regensburg )