Bavarian sausages in their homeland, in Germany, are called white sausage or Weisswurst. They are prepared from a mixture of finely chopped veal and fatty pork, generously seasoned with lemon, parsley, onion, ginger and cardamom. All the stuffing is rammed into fresh pork intestines, from which, by dressing, small sausages are made. Weisswurst is a natural and therefore perishable product. Boiled sausages are served, with light wheat beer, sweet mustard (Weisswurstsenf) and traditional salted pretzel - pretzel (Bretzel).
Pick your recipe
You will need
-
- white sausages;
- water / beer / white wine.
- For pretzel
- 1 1/2 cups warm (from 55 to 65 ° C) water;
- 1 tablespoon of sugar;
- 2 teaspoons of salt;
- 1 sachet of dry yeast;
- 4 ½ cups flour;
- 60 grams of uncooked melted butter
- 10 cups of water;
- 1 yolk from a large chicken egg;
- vegetable oil;
- coarse salt.
Instruction manual
1
Unlike all other German sausages and sausages, Bavarian sausages never grill. Moreover, they are never boiled. The thing is that the natural shell is too thin - from such heating it can crack and, according to the Bavarians, the contents immediately become unfit for food.
2
Take a wide but shallow pan. Fill it half with water, light wheat beer or white wine.
3
Bring the liquid to a boil and, as soon as it boils, turn off the heat.
4
Immediately put the Bavarian sausages in the hot liquid so that they lie in one layer, and cover the pan with a lid. Keep the sausages under the lid for about 10 minutes. Such heat treatment is enough to bring them to readiness. The fact is that Bavarian sausages are only eaten very fresh. After all, they are not smoked, they do not add preservatives, traditionally weisswurst was eaten on the same day when they were stuffed. The Germans even have a saying that weisswurst should not "hear" the midday bell. With the development of the refrigeration industry, the tradition of serving Bavarian sausages only for breakfast was forgotten, but only the freshest items can still be properly cooked.
5
Pretzel
Mix warm water, sugar and small salt in a bowl with a mixer, sprinkle the yeast evenly on top.. Wait until they start to foam. It takes about 5 minutes.
6
Add flour and butter, and using a dough hook, mix the ingredients at low speed. Increase speed and knead smooth dough.
7
Remove the dough from the bowl, shape the bowl, grease it with vegetable oil and put it back into the bowl. Cover with cling film and place in a warm place for an hour. During this time, the dough should double.
8
Heat the oven to 220 ° C. Heat water (10 cups) in a saucepan to a boil. Cover the baking sheet with baking paper and prepare a cup with vegetable oil, coarse salt and a baking brush.
9
Remove the dough and divide into 8 equal parts. Roll each piece into a 16 cm tourniquet. Lay out each tourniquet in a U-shape, and then cross the free ends together. You will get a pretzel.
10
Beat the yolk with a little warm water.
eleven
Dip each pretzel in boiling water for 20-30 seconds and spread on a baking sheet. Grease the pretzels with a beaten egg, sprinkle with salt.
12
Bake the bretzel for 10-12 minutes, until a light golden hue. Serve warm but not hot.
note
Bavarian sausages are not only cooked and served in a special way, they are also eaten differently from any other sausages or sausage.
There are several basic methods:
- suck the contents from one end of the sausage, holding the other in your hand. This method is called zuzeln;
- make an incision along the sausage and remove the skin with a knife and fork;
- hold the shell from the bottom with the thumb and forefinger and pull it toward you, removing the shell with a "stocking";
- Use a knife and fork to squeeze small pieces of sausage onto a plate.
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