Grobe Leberwurst is a German liver sausage that’s ground more coarsely and is common across different parts of the country.
Grobe Leberwurst is a German liver sausage that’s ground more coarsely and is common across different parts of the country. Unlike feine Leberwurst, which is smooth and spreadable, this version has more noticeable chunks of meat and fat, giving it a stronger flavour and a more rustic texture.
The Cachopo consists of two large veal fillets stuffed with Serrano ham and melted cheese.
Cordon Bleu. Flattened meat escalope (traditionally veal, though chicken is more common today) filled with cooked ham and cheese (frequently Gruyère)
Lyoner is a type of cooked sausage from Germany that’s especially popular in the southern regions.
Gelbwurst is a classic sausage from Bavaria and Franconia in southern Germany.