Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. Meraner are made of roughly granulated beef and pork which is filled in physical bowel and is smoked with beechwood. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.
>> dettaglio
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
