What is a type of German sausage made from veal, beef, or pork and cooked in vinegar?
Saure Zipfel Saure Zipfel (lit.: sour ends) or "Blaue Zipfel" (lit.: blue ends) is a typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst cooked in vinegar.
Šoldra Šoldra is a traditional Silesian cuisine Easter bread. It is also known as muřin. It is traditionally prepared and eaten on Easter Sunday. "Šoldra" translates as roll or wrap and muřin means blackened. The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.