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I have had wurts in Germany, and like all continental sausages they are grainy, too much meat. You need about 20% bread crumbs to soak up the fat and juice when it cooks. That is why English sausages are the best in the world!
And the "meat" in UK sausages is all the stuff they can't sell as meat, bones, skin and various organs including the greeny-bluish-purple bits
- at least continental European sausages have proper meat in them.
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Ingredients: All the entrails and bits unfit to put into pet-food or slop a hog.
Go to a butcher and ask if you can see how it is done. I'll bet a banana that it is normal meat, not trimmings. As for the entrails, that's not put into the saucage, but it's the casing.
I have gotten a meat-grinder from a friend, and plan to make my own saucages. Including the frikandel, which is said to include cows-eyes and more (in reality, chicken-breast and bacon, and no casing at all).
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