A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | V | W | Z





Bratwurst [fresh sausage]  German for pork sausage.  Bratwurst is German for "frying sausage". Originally a fresh sausage, made of coarsely ground beef and pork, zestily seasoned, some processors now make it in a pre-cooked version. A Pork or pork and veal mixture, seasoned with sage and lemon juice, packed in casings about 1 3/8 inches in diameter, 4 inch links, usually 6 to 7 links per lb,  must be scalded, or par boiled before eating. Bratwurst is especially popular for grilling, so production is greatest during the cookout season.

Ingredients: Beef and pork, or pork and veal.

Seasonings: Coriander, ginger, mustard, pepper, sage, salt, sugar, or thyme. Spice formulas vary greatly-

Baba Bacon Bain Marie Bake Baked Black Pudding Ballottine Bannock Bar Le Duc Barbecue Bard Baron Barquettes Baste Batonnet Batter Baume Beat Bechamel Beef Tea Beerwurst Beignets Bel Passe Berliner Blood Sausage Berliner Style Sausage Beurre Colbert Beurre d'ail Beurre d'aneth Beurre de Caviar Beurre Beurre a la Moutarel Beurre au Baslic Beurre Blanc Beurre Cafe De Paris Beurre d Anchovis Beurre de Crevettes Beurre De Homard Beurre De Raifort Beurre Maitre d Hotel Beurre Manie Beurre Noir Beurrer Biftek Bind Biscotte Biscuit Bisque Black Pudding Blanc Blanch Blanchir Blancmange Blanquette Blend Blini Blood Sausage Blood Tongue Sausage Blutwurst Bockwurst Bohemian Presky Boil Bologna Bologna Ham Style Bombay Duck Bombe Bone Bone Femme Bordure Boterham Bouillir et Mijotir Bouquet Garni Bourgeoise Braiser Bratwust Braunschweiger Braunschweiger Mettwurst Brazier Brider Brie Brine Brioche Broil Brunoise Bunuelos Butifara Catalane

[FoodUniversity] [SeafoodCollege] [ProduceCollege] [PorkCollege] [WildGameCollege] [ChefTeacher] [Contact US]