Thuringian sausage (25% as compared to up to 60% in other sausages). According to German minced meat law, the "Hackfleischverordnung", raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months. The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during
Mombar sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven. Mombar Mombar (in ِArabic:ممبار) or what is also called sheep Fawaregh is a dish brought in some of Arab countries such as Egypt, Syrian, Algeria, Tunisia and Libya , it is Sheep intestines or Beef Sausage stuffed with a rice mixture and deep fried in oil. Mombar Preparation takes some time and is considered a creamy dish. a piece of Mombar (about 100 g) contains (about