The recipes of well-known popular sausages in Europe can be adapted to the tastes and/or customs of other countries.
As a product developer Johan likes to use his product and process knowledge to translate product briefings into innovative concepts and new and improved products that meet the set quality requirements.
Lyoner
• Lyoner thanks to its origins in Lyon, France.
• Austria Lyoner (Extra sausage) is most popular type of Austrian cold cut.
• The high-quality ham pieces make this sausage particularly juicy.
• refined with spices such as pepper, garlic, cardamom, nutmeg.
• is filled in casing calibre 90
Bockwurst
• Bockwurst is a German Sausage traditionally made from ground veal and pork. In Germany, bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer, and it is usually served with mustard. A natural casing sausage. It is one of the most popular varieties within Germany.
• Spices like pepper, paprika, ginger, mace and coriander.
• The Bockwurst diameter of 28 to 30 mm.
Cream sausages with butter/Milchwurstel
• Creamy sausage with butter in the recipe. Butter is your friend to give the sausage a special flavour, is used to make a recipe taste richer.
Griller Bavarian style
• is a boiled sausage with a fine or coarse pork filling. It was invented in Regensburg Germany in the second half of the 19th century and only sausages that are produced in the inner-city ring may be called “Regensburger”. The local name for the sausages is “Knacker”, which can be translated as “cracker” or “crackler”.
• For Asian market we created griller Bavarian style.
Sacherwurstel a premium Frankfurter
The frankfurter is a cooked smoked sausage. It is a ready to eat sausage or it may be boiled, fried or grilled for serving. The frankfurter originated some 350 years ago in Frankfurt, Germany
The Sacherwurstel is a premium big Frankfurter and got this name from Sacher hotel in Vienna.
Smoked Bratwurst (Polish Style)
Smoked Bratwurst – For a German style dinner, cook them with your sauerkraut and potatoes.
Developed a unique smoked grill ham/sausage.
Coarse ground sausage
Bratwurst is a German sausage which is usually fried or grilled. It is made from pork and beef, though most bratwursts are made from pork and veal. Depending on the region where the sausage was made and the combination of spices which were added, we may find bratwursts with many names, such as: Thuringer Bratwurst, Nurnberger Bratwurst, Rheinishe Bratwurst and many others.
Weisswurst – White sausage (Munich style)
A Weisswurst literally white sausage; is a traditional Bavarian sausage made from minced veal and pork back bacon. It is flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimetres in length and three to four centimetres in thickness.
As they are very perishable, Weißwürste traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.
The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation
