An indispensable part of the traditional Bavarian breakfast is white sausages. They are also called Bavarian sausages or Munich sausages. Having moved to Munich, I came face to face with this tradition.
Living in Nuremberg for a long time, in the center, I heard more than once that in the upper Bavaria (100 km south of Nuremberg - Munich and the surrounding area) culinary preferences are given to white Munich sausages, which the native Bavarians eat directly for breakfast!
Queen among Bavarian sausages
Just repeat: four components are involved. Do not even think about changing any of them. For hardcore Bavarian locals there are a number of rules on how to remove the sausage casing. Some argue that you should suck the meat out of the pig's hull and that "any other method will be blasphemous." Removing the casing with a knife and fork is completely perfect, if you remove the entire casing with one easy, elegant movement. Sweet mustard: sweet Bavarian mustard consists of a coarse, roast mustard seed mixed with apple sauce, honey and sugar. It balances salty, tasty white sausage and is great for your bosel. The balsel should be fresh, warm with a crispy crust and soft, chewy entrails. A beautiful, bright white sausage, sprinkled with fresh parsley greens, is not an integral part of the Bavarian tradition.
In contrast to (Original Nürnberger Bratwürste), roasted toasted on a grill or a hot frying pan, which can be ordered both in elite Franconian restaurants, and bought in small stalls directly on the street at any time of day or night :-), Munich white sausages differ in their composition, method of preparation and consumption culture.
We loved her so much that we dedicated this sausage to a separate page. Vienna sausages are characterized by their hard bite: you must really split! Their typical color is the popular Viennese sausage with dark beef, and also the process of smoking. As already shown by different names, there are general opinions about the place where the popular "Wiener" or "Frankfurter" are located.
Air-dried raw dumplings for brétzeit
We and you can be a "sausage", because the Viennese sausages of Boneberger are so cold or warm that they are just heavenly. The sausage mass is injected directly into boiling water and cooked. Subsequent quenching with cold water gives this sausage a typical wool surface. Especially popular is this exceptional sausage in fried condition, accompanied by a warm potato salad with cucumbers. It was invented the preparation of Kaminwurzen in South Tyrol, where the sausages in the smoking chamber in the fireplace on the roof were preserved.
At what time of the day and with what are the white Bavarian sausages (Weiswurst) served?
Munich white sausages (Münchener Weißwurst) adorn the Sunday breakfast of a native of southern Bavaria and are served with a Bavarian Brezel, sweet mustard (Süßsenf) and often with a light unfiltered beer (Hefeweizen). According to local traditions, such a breakfast is offered until 12 pm and no later! In tourist places there are exceptions, where white Bavarian sausages can be ordered at different times of the day.
This is indicated directly in the menu of the restaurants and cafes themselves.
Chimneys are the best companions on the hikes, refer to the heart mock-ups and have a long shelf life. In the production of sausage products, the sausage mass is filled with pieces of different diameters. Seasoning and further processing vary depending on the type of sausage. Many legends concern the invention and origin of Munich white sausages. Since then, when this tradition exists and who invented it, this is ultimately one thing. The most important thing: it's delicious!
Since white sausage can not be missed at any Munich festival, it is now known far beyond Bavaria. Even abroad, he has a delicious sausage. Of course, Bavarians do not eat white sausage for special occasions. In fact, he could eat his white sausages every day, like a small snack shop in the morning, because, as Volksmund says, white sausage is not allowed to hear a twelve-hour sound!
White Bavarian sausages can be tasted like in traditional Munich restaurants:
Bavarian breakfast with white sausages, served in traditional Munich restaurants @BAVARIAFRIENDS
... and cook a Bavarian breakfast with white sausages at home, as we did last weekend:
In fact, in the tradition of Bavaria, white sausages are consumed in the morning. Usually from 10 o'clock and in any case up to 12 o'clock in the afternoon. In principle, this is the second breakfast in Bavaria. But not every Bavarian adhered to this tradition, so the Bavarian white sausage is available in restaurants at any time.
White sausages eat warmly, but they are not cooked! Do not worry, nothing can happen, because the butcher has flipped it. When the water bubbles, the lid is removed and the oven temperature is turned off or off. Once the water is no longer boiling, the traditional sausages are put in a pot, and the lid returns to it. While all white sausages will not be evenly warmed up, depending on the amount, it can take ten minutes. To heat white sausages, boiled water with water. . Beware, do not switch the temperature higher than anticipation and anticipation!
White Munich sausages cooked at home @BAVARIAFRIENDS
The Bavarian breakfast with Munich sausages was inspired by my colleague Michael, who last week showed off "white sausages" for raising him in office.
Already in the 9th morning of Thursday's working day Michael was busy in our small kitchen, offering his half-awake colleagues various drinks (all except Hefeweizen :-) and laying out white sausages on plates, cleverly picked up with special tongs from a huge pot of hot water. White sausages were given out to everyone one by one and I decided that Michael was just a little greedy. It turned out that everything is much more interesting!
When the white sausages are boiling, they will burst! The real Bayer does not need to tell how the white sausage is properly eaten. Of course, it will be tamed! Although Bavarian food is usually served with a knife and fork, it is customary to eat white sausage by hand. Knives and forks - "no" in Bavaria. Here's a guide to white sausage.
Now the white sausage is taken in the mouth, and the sausage is pulled out with the mouth and teeth from the intestine.
- White sausage is taken in hand.
- Then it is dipped briefly in sweet mustard.
- When the root does not bite off, the sausage is only "sucked" out of the skin.
What do white sausages consist of? Why are Munich sausages white?
The traditional Munich sausages include delicate pulp of veal to 70% (often taken and the pulp of pork, especially for store white sausages), spiny bacon and various spices (for example, parsley leaves, black pepper, lemon peel). Ready meat mass is rammed into a natural shell to 12-15 cm - and thus a Bavarian white sausage weighing about 80-90 grams is ready!
White sausage eats as a non-savory
Bavarian beer, one! Since the delicious white sausage has already spread much higher than its original area, it can not be blamed for the ignobars if, due to ignorance or disgust, it does not cling to the Bavarian tradition of white sausage. Most non-Bavarians eat white sausage with a knife and fork. For this, the sausage is cut longitudinally and cleaned from the skin. Small slices are dipped in sweet mustard and put into the mouth.
How delicious sausages are crushed, ultimately is not decisive. The main thing is what it tastes! A delicious Bavarian sausage is called, because it feels soft, like wool in an unchanged state. This is because she has no skin. Therefore, woolen sausage is not as smooth as a white sausage, but is closely related to its contents. In some areas it is also referred to as Nakert, Belagen or Gsvolne. However, woolen sausage is added only to the tampon, when it is served with fat in a saucepan, as it swells.
And what gives the Munich sausage a white or slightly grayish color? The whole secret is salt! When preparing sausages, it is not a special nitrite salt used for the salting of smoked foods, but ordinary natural salt (absolutely without any additives!), Which gives the Bavarian sausages a slightly greyish shade.
Presumably, the butcher forgot to cook sausage casings. The absence of the intestine did not occur to him until the meat of the sausage was ready for filling the cutter. Since even the Bavarians did not allow any food, he quickly grabbed a spout. He filled the sausage and sprayed it into hot water in an elongated form. When his "splash" was level, he choked them in the icy water, cut them into normal portions and immediately offered them for sale.
As everyone sees, the dizziness of the butcher master led to success. Bavarian woolen sausage is popular in all southern borders of Germany. Sausage meat is not protected by the intestines, but sausages can not be stored for a long time. It is better to buy sausages a day from the butcher, where it also needs to be prepared.
How correctly to prepare Munich white sausages?
The answer to this question I received directly from Michael himself, who conjured over a pot of hot water in which the Bavarian sausages floated. It turned out that the white sausages should not be fried, not grilled, not boiled, and they just need to withstand in hot water (maximum 70 degrees) on the order of 10-12 minutes. If you throw white sausages in boiling water, then the tender shell of sausage can break and the sausage will lose its taste.
If you still want to store the sausage in the refrigerator, it should be stored for no more than five degrees Celsius for a maximum of three days. Most of the preparation is already occupied by a forester who produces sausage meat from veal, lean pork, bacon, salt, pepper, ginger, makis, cardamom and lemon. Today, the butcher rarely uses a spout to put meat in the water, but he fills the dough into the filling tube and lets it slide on the wooden board.
If there are raw sausages on the wooden board, he immerses the board in water, so that the sausages come swimming. When he has all the sausages in hot water, he increases the temperature to 70 degrees. After the cooking time, the wool in the icy water goes out and is sold.
The taste qualities of white sausages are lost the more, the longer they lie unaffected on the plate. Therefore, the care of Michael, who wanted to treat all his colleagues with delicious sausages and therefore gave them only one at a time, I took in the beginning because of my ignorance for greed :-).
How correctly to consume white Munich sausages?
Other kinds of sausage
Now it's the housewife's turn. Naked can be heated and consumed in a water bath, but they lose their spices. As a rule, woolen sausages are fried. This name is preserved, as it inflates unevenly during roasting.
- Cooking time: 15 minutes.
- Composition for 4 people.
But first each sausage is individually rolled into milk or immersed in milk. They are hot fried and fried again and again until they have a beautiful golden brown color on all sides. Now they are ready and serviced immediately.
- Roasting wool sausage is similar to wool.
- It is necessary that the sausage stay juicy during the frying.
- Then the oil is heated in a large saucepan and sausages are inserted.
Rituals removing the skin from a white sausage as it turned out a few and every indigenous Municher will argue that his version is the most faithful and best.
With the first and second method of peeling, I met again at a party at Michael's. The neighbors on my right and on my left gave me numerous tips on how to "correctly" cut the sausage and watched the progress of my hands.
Mustard Bite the mustard bag for about 5 minutes in warm water. In a saucepan: lightly salted water to boil. Add the frozen product, boil and boil for about 5 minutes at medium temperature. Then remove it from the plate and let it pull for 10 minutes with the lid on.
White sausages should be in the water. Then give him 3 more minutes. The cooking time will change accordingly as the portions and watt sizes are changed. Microwave ovens can be subject to strong fluctuations, so our recommendations can only be indicative.
- The first way to peel skin with a white sausage is to gently cut the sausage vertically in the center, while not cutting through the bottom skin to the end, and gently release the flesh of the sausage with a knife.
- The second way to remove the skins, is to cut the white sausage into two halves, and then cut each half in turn diagonally and take the sausage out of the shell. This method seemed to me the simplest and I was able to easily cut the sausages in this way.
And then what? Sliced sausages should be dipped in a special sweet mustard, which is served directly to the white Bavarian sausages snack it all with a crispy salty pretzel and drink with unfiltered wheat beer!
Beipack: mustard sweet mustard
Do not freeze after thawing. The best thing is white sausage when it is very hot. Therefore, it should be fed into hot water and placed on a plate just before use. The white sausage remains white and the skin is easily removed. The information provided was compiled, as far as we know. This can lead to differences between the information in the online list and the actual product.
Sweet mustard. Original Mexican white sausage with sweet mustard. And let us know your opinion. These are my favorite sausages, very tasty. With a bit of Bavarian grass from Bofstow, the perfect Maheit. Taste and taste almost like meat dishes. But I, like a friend of the Bavarian, like sausage, unless there was a very high price.
- There is also a third way to use Munich sausages that does not require cutlery, and are considered classics - suck the contents of sausages:
Here Bofrest should be something like a company. As a "Bayer" is always with joy. I like these white sausages from Bofstov. They are just not cheap. This white sausage is simply gorgeous! This is clearly not to be distinguished from fresh meat sausage, it can be easily separated from the granule and have a pleasant consistency. With it on, sweet mustard is just perfect for a Bavarian brette!
German burger sausage Bü rgerbratwurst
Where do these white sausages taste? On the contrary, they are very tasty. Sweet mustard is gorgeous and complements the product. White sausage. They tried very well. We here, in Thuringia, have clearly the best white sausage. Or this sausage here has only a name, but not the taste of this Munich! The taste of white sausage is mediocre, and the drawback is that some sausages are torn in warm water.
The classic way of consuming white sausages (
Famous Munich sausages conquered eaters not only with their taste, but also with a strange appearance - they are completely white. Unusual for sausage products due to the fact that these sausages are not fried, and brewed (with the possibility of subsequent roasting) in order that the thin pork intestine does not burst. The sausages themselves have the simplest composition, which includes a mixture of meat and fat and simple.
Munich sausages - recipe
Usually, the meat component of sausages includes a mixture of minced pork, veal and a small amount of fat with pork skin. To the meat mixture add the original additions like ground cardamom, ginger and lemon zest.
Ingredients:
- veal - 580 g;
- pork - 310 g;
- lard - 310 g;
- ice - 300 g;
- pork skin - 240 g;
- lemon peel - 1 teaspoon;
- a pinch of white pepper;
- by a pinch of ground ginger and cardamom;
- parsley greens - 20 g;
- pork intestines.
Preparation
Before preparing the Munich sausages, prepare the pig's guts by thoroughly cleansing and rinsing them.
Pork skin boil in a liter of slightly salted water for about 15 minutes, then cool and twist. After twirling veal with pork, whisk them with a blender and a half chopped ice, rind and spices into a homogeneous paste-like stuffing. The remaining ice whisk separately and mix with minced meat, sprinkling twisted skin and greens. Cooling forcemeat for at least an hour, distribute it in the gut with the help of a special nozzle for the meat grinder. Form sausages, twisting the gut at an equal distance, try to distribute minced meat so that sausages are not stuffed too tightly and do not burst during cooking.
Munich sausages are boiled for half an hour at a constant temperature of 80 degrees. After cooking, they are placed in ice water until completely cooled.
Ingredients:
Preparation
Having twisted both kinds of meat, put the received forcemeat in blender together with other components, then beat, gradually pouring in about 900 ml of ice water. Adding liquid during whipping will help emulsify minced meat.
Put sausages in water with a temperature of 80 degrees and cook for 15 minutes. Next, bake Munich sausages in the oven for about 20 minutes at 190 degrees.
