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
Paelya is mixed with glutinous rice ("malagkit") at various ratios, ranging from a fourth of the regular rice to equal parts, depending on how sticky the final product is desired to be. In place of saffron, "paelya" uses "achuete" (anatto), "luyang dilaw", (turmeric), or "kasubha" (safflower). Sometimes, a knot of "pandan" (screwpine) leaves is even added, which imparts a vanilla-like fragrance to the dish. Some variations will also use tomato sauce in the "sofrito" ("ginisa") to color and flavor the dish. Meat "paelya" typically use chicken, pork, beef, and smoked spicy sausages. The sausages used in "paelya" can be any of