Bierschinken: Difference between revisions

Content deleted Content added

Inline

Revision as of 19:52, 19 February 2016

Bierschinken (called in Austria and Switzerland Krakauer) is a form of sausage particularly common in German-speaking countries.^[1]^[2] Unlike the name suggests, it is not prepared with beer, but the name simply comes from the fact that Bierschinken is famously eaten with beer.

Biershinken is a fine Brühwurst of pickled pork, beef or poultry meat (also mixed), bacon and spices with a coarse deposit of pork pieces or cooked ham. It may be slightly smoked. Bierschinken is usually eaten cold as cold cuts. In addition to the preparation as sliced ham sausage is also offered as a preserved canned sausages.

References

^ International Food Information Service (26 May 2009). IFIS Dictionary of Food Science and Technology. John Wiley & Sons. p. 46. ISBN 978-1-4051-8740-4.
^ Leo M. L. Nollet (28 February 2008). Handbook of Meat, Poultry and Seafood Quality. John Wiley & Sons. p. 595. ISBN 978-0-470-27654-9.

[Service2009-1] International Food Information Service (26 May 2009). IFIS Dictionary of Food Science and Technology. John Wiley & Sons. p. 46. ISBN 978-1-4051-8740-4.

[Nollet2008-2] Leo M. L. Nollet (28 February 2008). Handbook of Meat, Poultry and Seafood Quality. John Wiley & Sons. p. 595. ISBN 978-0-470-27654-9.

[1]

[2]

@@ Line 1: / Line 1: @@
 [[File:Bierschinken-1.jpg|thumb|Bierschinken]]
-'''Bierschinken''' is a form of [[sausage]] particularly common in German-speaking countries.<ref name="Service2009">{{cite book|author=International Food Information Service|title=IFIS Dictionary of Food Science and Technology|url=http://books.google.com/books?id=akYLOTMdCSEC&pg=PA46|date=26 May 2009|publisher=John Wiley & Sons|isbn=978-1-4051-8740-4|page=46}}</ref><ref name="Nollet2008">{{cite book|author=Leo M. L. Nollet|title=Handbook of Meat, Poultry and Seafood Quality|url=http://books.google.com/books?id=87tvWVNHhIoC&pg=PA595|date=28 February 2008|publisher=John Wiley & Sons|isbn=978-0-470-27654-9|page=595}}</ref> Unlike the name suggests, it is not prepared with beer, but the name simply comes from the fact that Bierschinken is famously eaten with beer.
+'''Bierschinken''' (called in Austria and Switzerland Krakauer) is a form of [[sausage]] particularly common in German-speaking countries.<ref name="Service2009">{{cite book|author=International Food Information Service|title=IFIS Dictionary of Food Science and Technology|url=http://books.google.com/books?id=akYLOTMdCSEC&pg=PA46|date=26 May 2009|publisher=John Wiley & Sons|isbn=978-1-4051-8740-4|page=46}}</ref><ref name="Nollet2008">{{cite book|author=Leo M. L. Nollet|title=Handbook of Meat, Poultry and Seafood Quality|url=http://books.google.com/books?id=87tvWVNHhIoC&pg=PA595|date=28 February 2008|publisher=John Wiley & Sons|isbn=978-0-470-27654-9|page=595}}</ref> Unlike the name suggests, it is not prepared with beer, but the name simply comes from the fact that Bierschinken is famously eaten with beer.
-Biershinken (called in Austria and Switzerland Krakauer) is a fine [[Brühwurst]] of pickled pork, beef or poultry meat (also mixed), bacon and spices with a coarse deposit of pork pieces or cooked ham. It may be slightly smoked. Bierschinken is usually eaten cold as cold cuts. In addition to the preparation as sliced ham sausage is also offered as a preserved canned sausages.
+Biershinken is a fine [[Brühwurst]] of pickled pork, beef or poultry meat (also mixed), bacon and spices with a coarse deposit of pork pieces or cooked ham. It may be slightly smoked. Bierschinken is usually eaten cold as cold cuts. In addition to the preparation as sliced ham sausage is also offered as a preserved canned sausages.
 ==References==