Glossary entry (derived from question below)
German term or phrase:
Saitenwürstchen
English translation:
frankfurters
Added to glossary by
Kim Metzger
Jun 10, 2004 14:05
20 yrs ago
1 viewer *
German term
Germany
Saitenwürstchen
German to English
Marketing
Cooking / Culinary
This is in a list of ingredients for a recipe. I'm not sure what kind of sausages these are or how I could describe them in English.
Proposed translations
(English)
| 4 +6 | Frankfurter sausages |
Kim Metzger
|
| 3 +3 | Sausage abuse |
Gareth McMillan
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| 4 | Franks or Wieners |
Christine Slattery
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| 4 | wiener |
Claudia Digel
|
Change log
May 2, 2005 00:35: Kim Metzger changed "Field" from "Other" to "Marketing"
Proposed translations
+6
11 mins
Kim Metzger
Mexico
Mexico
Native in English
Works in field
Mexico
Committed to Quality and Service
Native in: English (Variant: US) 
Works in: German to English
Related KudoZ points
:
121
German term (edited):
Saitenw�rstchen
Selected
Frankfurter sausages
Kartoffeln (geschält und gewürfelt)
600 g Suppengemüse gewürfelt (ca.1x1cm Kantenlänge)
4 Stck Saitenwürstchen (Frankfurter Würstchen)
80 g Paste Rinderfond oder ca. 1 ltr Fleischbrühe
http://members.fortunecity.de/samoht/eintopf/1270005.htm
Saitenwürstchen (Wiener-, Frankfurter Würstchen)
http://www.bfa-ernaehrung.de/Bfe-Deutsch/Information/e-docs/...
600 g Suppengemüse gewürfelt (ca.1x1cm Kantenlänge)
4 Stck Saitenwürstchen (Frankfurter Würstchen)
80 g Paste Rinderfond oder ca. 1 ltr Fleischbrühe
http://members.fortunecity.de/samoht/eintopf/1270005.htm
Saitenwürstchen (Wiener-, Frankfurter Würstchen)
http://www.bfa-ernaehrung.de/Bfe-Deutsch/Information/e-docs/...
4 KudoZ points awarded for this answer.
Comment: "I agree with you all on that one, but "frankfurters" is more familiar to my British ears than Wieners - thanks very much!"
5 mins
Christine Slattery
Native in German
Works in field
15 Years Engineering in Canada
Native in: German
Works in: German to English, English to German
Related KudoZ points
:
4
Franks or Wieners
sie reference below
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Note added at 2004-06-10 14:12:54 (GMT)
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may also be made from turkey or chicken meat, not only beef and pork
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Note added at 2004-06-10 14:12:54 (GMT)
--------------------------------------------------
may also be made from turkey or chicken meat, not only beef and pork
6 mins
Claudia Digel
Germany
Germany
Native in German
Germany
Top-Notch Multimedia Localization
Native in: German (Variant: Germany)
Works in: English to German, Italian to German, German
German term (edited):
Saitenw�rstchen
wiener
this is a synonym for wiener, I think the word is mainly used in southern Germany, at least we use it in the region where I'm from (near Stuttgart)
Peer comment(s):
| neutral |
Textklick
: Wieners O.K. for the U.S. (Wienerle in Stgt?) Gruss, Chris ;-)
38 mins
|
+3
1 hr
Gareth McMillan
Native in English
Least is most, so keep it simple!
Native in: English
Works in: German to English, English
German term (edited):
Saitenw�rstchen
Sausage abuse
Just in case you're all getting hungry and start reaching for the tin of frankfurters, here's an excerpt from some lecture notes I translated on disinfection in the food industry:
"HVAC plants supply these rooms with a moist, warm climate. The sausage is brought to ripeness over a 2 to 3 week period. Micro-organisms specially introduced to the sausage bring about a particular flavour.
The ideal conditions for ripening sausage can also, however, lead to related outgrowths. These pictures are shocking and certainly not typical. Many factors just aren’t right here. These photos do not come from Germany. However, similar, although less severe effects are also an everyday problem with us. These small white pixels are also mould.
In practice, such infestations are washed off with sorbic acid and the sausage is sold. Because the moulds produce toxins, this is an irresponsible practice."
p.s. these things are hardly ever smoked nowadays- they're just given a smokey taste using the above methods.
Still hungry?
"HVAC plants supply these rooms with a moist, warm climate. The sausage is brought to ripeness over a 2 to 3 week period. Micro-organisms specially introduced to the sausage bring about a particular flavour.
The ideal conditions for ripening sausage can also, however, lead to related outgrowths. These pictures are shocking and certainly not typical. Many factors just aren’t right here. These photos do not come from Germany. However, similar, although less severe effects are also an everyday problem with us. These small white pixels are also mould.
In practice, such infestations are washed off with sorbic acid and the sausage is sold. Because the moulds produce toxins, this is an irresponsible practice."
p.s. these things are hardly ever smoked nowadays- they're just given a smokey taste using the above methods.
Still hungry?
Peer comment(s):
| agree |
Melanie Nassar
: not for sausage.... what other products should we avoid? // Anything? Does that mean no more onions?!
16 mins
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Anything with a skin on it? ADD: Certainly not if they're anything like texty's getting from his sausage supplier..
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| agree |
Textklick
: I get my sausages in the Schwarzwald direct from a smoking farmer. But enough frivolity > Diversion to Loriot's "Advent" poem: http://www.my-flow.com/blah/advent.html?sid=3ed2b893f64d26db... Wonderful German.
33 mins
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Your supplier should try using less abraisive skins.
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| agree |
writeaway
: so we should all eat Haggis? :-)
2 hrs
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It's your life.
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