| 词条 | Rød pølse |
| 释义 |
Traditional preparationRød pølse are to be heated in hot water and are commonly served with remoulade, mustard or ketchup, fried onions and pickled sliced cucumber (gherkin).[2]Other Scandinavian sausagesScandinavian sausages are usually made of 60–80% finely ground pork, spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onions and sugar may also be added). Water, lard, pork rind, potato starch flour and soybean or milk protein are often added as fillers.[3] Nearly all commercially available sausages are industrially precooked to be subsequently fried or heated in boiling water.[3]In Norway, sausages are most often served in white buns, or in a traditional flat bread. The sausages are grilled or warmed in hot water, and they are normally served with ketchup or mustard. An alternative condiment to the sausages may be mashed potatoes.[4] In Iceland, the sausages may contain mutton, giving them a distinct taste.[5] LegendLegend has it, that it was once ordered that day-old sausages be dyed as a means of warning.[1] See also
Notes1. ^1 Reinhold Carle, Ralf Schweiggert: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2016. Pages 409 and 415. {{ISBN|978-0081003718}}. {{Sausage}}{{DEFAULTSORT:Polser}}2. ^Fran Parnell, Joan Gannij: Insight Guides Scandinavia, Insight Guides, 2012. {{ISBN|978-1780050355}}. 3. ^1 Nichola Fletcher (text), Caroline Bretherton (recipes): Sausage – A country-by-country photographic guide with recipes, London, Dorling Kindersley, 2012. Page 94. {{ISBN|978-0756689834}}. 4. ^Fidel Toldrá, Iciar Astiasarán: Handbook of Fermented Meat and Poultry, Wiley-Blackwell, 2014. Page 407. {{ISBN|978-1118522691}}. 5. ^Fidel Toldrá, Iciar Astiasarán: Handbook of Fermented Meat and Poultry, Wiley-Blackwell, 2014. Page 340. {{ISBN|978-1118522691}}. 2 : Danish cuisine|Danish sausages |
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