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Pre-cooked Sausage

Recent news

New fat-free sausage

Jan 4, 2008

Munich, Germany - German butcher develops nearly fat-free sausage

Sausage in new exotic flavors

Jan 3, 2008

Berlin - New exotic types of sausage: Flavors ranging from kiwi,  maraschino  cherry, lemon and even aloe vera.


Weisswurst with pretzel

Weisswurst (German Weisswurst, literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon.

It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.

As it is very perishable, weisswurst is traditionally prepared early in the morning and eaten for breakfast—there is a saying that the sausages should not be allowed to hear the church bells' noon chime. The sausages are heated in water, just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

Weisswurst is brought to table in a big bowl together with the water used for preparation (so it doesn't cool down too much), then eaten without the skin. Ways of eating weisswurst include the traditional way, called "Zuzeln", in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.


This article uses material from the Wikipedia  article Weisswurst and is licensed under the GNU Free Documentation License.