Turkey-Viennese

fa turkey Viennese sausage

properties:

- Boiled sausage
- fine roast
- suitable for use
- but also for cold eating

Description:
In contrast to the typical Viennese sausages, these Viennese are of course not made of pork or beef. They consist of fine, mildly spiced sausage roast, which contains only turkey meat. Due to the mild seasoning, the turkey Viennese are always a welcome snack at every children's birthday party. The turkey Viennese are filled into a sheep's intestine. For this reason, they are also great for pork allergy sufferers. But also when traveling or as a cold snack for in between, the turkey Viennese taste great.

preparation
Simply heat water on the stove in a saucepan and slowly heat the turkey Viennese in it. However, the water should not boil otherwise there is a risk that the sausage will burst.

Swabian variant: "Lentle with spaetzle and string sausage": First boil the spaetzle. For the lentil dish, dice a carrot and an onion. Then fry the vegetables together with diced smoked meat. Then deglaze with a little red wine. Then add about 150g of lentils together with a portion of our poultry broth to the pot and let it simmer until the lentils are soft. Now refine the dish with vinegar, salt, pepper and tomato paste. Cut the turkey Viennese into pieces 3 centimeters long and heat them together with the lentils. Finally, add the lentils with the turkey Viennese over the spaetzle.

American variant: "Hot Dog": For this you heat the turkey viennese as described above in a water bath. In addition, it is recommended to cut the onion into slices and roast it in the pan. Alternatively, buy roasted onion. Then cut a milk roll or you buy a special "hot dog" bun. There you put the hot turkey viennese in it. Then add ketchup, mayonnaise, mustard, pickles and roasted onions as you like. ready.

know:
Long before the Viennese sausage, there was already the Frankfurt sausage. This consisted entirely of pork. One day a Frankfurt man named "Johann Georg Lahner" decided to emigrate to Vienna. Once there, he changed the well-known recipe and from now on used half pork and half beef. In Vienna, this variant of the Frankfurt sausage is therefore still known as "Frankfurter". However, the name "Frankfurter" is protected in Germany. That is why sausages may only be called so in Germany if they also come from Frankfurt. For this reason, the name Wiener, Wiener Würstchen or Wienerle has established itself in this country. To make the confusion complete: In Vienna, on the other hand, people still say Frankfurters today.

ingredients:

75% turkey meat,turkey fat, curing salt (preservative: sodium nitrite), spices (contains mustard),spice extracts, yeast extract

Buy turkey Viennese from Ullrichs Putenhof online here.

Nutritional table to 100g: