White Bavarian sausages as part of traditional German cuisine are held in high esteem by residents of the country and tourists. The combination of sausages and beer is considered a classic of the genre, which can also be attributed to a kind of national ritual. Following the example of the Germans, in our time, every self-respecting traveler, once in Bavaria, should definitely enjoy this dish. It should be noted that the taste of Bavarian sausages is always amazing, but the cooking recipes can be different. This is due to the fact that each chef prepares them according to his own recipe, the proportions of the ingredients in which are kept in the strictest confidence.
Bavarian sausages - the basis of the national cuisine of the region
Bavarian sausages also gained popularity under the name Weisswurst, which means "white sausages". This is truly true, as this famous type of meat product is almost white or creamy in color. This color scheme is associated with their composition, which includes pork, beef and lard. It is the fact of the presence of exquisite white color that testifies to the absolute naturalness of the dish, which is not tarnished by chemical additives and dyes.
For the first time sausages were made on February 22, 1857 in the Munich inn Zum Ewigen Licht, and the owner of the restaurant Josef Moser became the father of the recipe.
There is a fascinating version of the development of events that served as the impetus for their creation. According to her, Josef intended to serve veal sausages to the guests for breakfast, but found that the lamb casings used for cooking had run out. Since the visitors were already in the establishment, and there was absolutely nowhere to go, the chef decided to experiment. Moser deviated from the traditional hackneyed recipe and stuffed pig intestines with minced meat, and then boiled the sausages in water instead of frying.
From that moment on, the Bavarian white sausage became part of the cultural heritage, and Joseph Moser glorified his name not only throughout Germany, but also beyond its borders. Since this product was first prepared in Munich, it received another name - Munich sausages.
German adherence to tradition and respect for customs affects the eating of Bavarian sausages. According to one of them, sausages should be eaten in the morning. This rule is explained by the fact that in the past there was no miracle of human thought and technology of the refrigerator, therefore the product was considered fresh and most useful immediately after preparation.
Nowadays, this tradition has been preserved mainly in the provincial area, as well as in the form of the custom of the "weekend breakfast". Often, men in Bavaria like to get together in a pub or Gasthof in order to relax and discuss important issues. Weisswurst - white Bavarian sausages are an attribute of such morning meetings. It is quite difficult for the Slavs to imagine that one can eat such a high-calorie and heavy dish for breakfast, but in Germany this is absolutely commonplace.
Rules for serving Bavarian sausages
German cuisine, thanks to the variety of flavors and excellent combinations, allows you to enjoy culinary delights to the fullest. White sausages are always accompanied by beer, mustard and salted pretzel. This is the so-called standard set, which is a collection of the best traditional dishes.
Another option, which the Germans love no less, is to supplement the sausages with sauerkraut, potato salad or just boiled potatoes. This combination seems quite simple, but as we know, this is the trait that is inherent in the most ingenious things.
Serving this meat product is a delicate matter and completely different from our idea of eating sausages.
Weisswurst can be served in a deep plate, a small saucepan, or even in a specific three-legged pot. Bavarian sausages should be removed from the water with specially designed tongs.
After carrying out simple manipulations to catch sausages, they are cleaned of the skin, which is not eaten, and then cut into pieces. Now you can enjoy the dish, but also according to the rules, in order to experience all the charm of Bavarian cuisine. It should be done like this: dip fragrant, tender pieces in mustard, send them into your mouth and eat freshly baked crispy pretzels.
Every February, for several years in a row, a sausage quality test is held in the Bavarian capital. It is held under the auspices of the Butchers Guild, which gathers a real impartial and incorruptible jury. During the exam, the jury seriously and competently assesses the shade of white, taste, texture and smell of the products. Next, a microbiological test is carried out, according to the results of which the winner is determined.
Where to Eat Bavarian Sausages in Munich
Almost all menus in bars, inns and restaurants in Munich contain Bavarian sausages, which are prepared according to an original or special recipe with some deviations from the standard. It is recommended to try this meat dish in different places, as in each institution its taste will be special, with special flavor notes.
In their homeland, Munich, Weisswurst is worth trying in the following places:
- Brasserie Lowenbrau, located at Nymphenburger Straße, 2, serving cold cuts;
- the Ratskeller restaurant, which is located right at the main square of Marienplatz, 8, and offers toasted sausages with a side dish;
- beer hall Augustiner, whose address is: Augustiner Bürgerheim, Bergmannstr, 33;
- Restaurant Andechser am Dom, at Weinstraße, 7A. In this establishment, Bavarian sausages are grilled and served with Andechs beer, produced in the monastery of the same name;
- Brasserie Hofsbräuhaus, located at Platz, 9.
This list includes the top of the best, cozy and most atmospheric places in Munich, where you can try other wonderful local cuisine.
Composition of bavarian sausages
The classic copy has its own size standards. The weight of a sausage should be 70-100 grams, its length should be 12-15 centimeters, and its diameter should be 3 centimeters.
A real Bavarian sausage contains 51% veal, 30% pork fat, 5% water, and 10% calf head meat.
Also, the composition may include a proportion of minced pork, lemon peel, salt, pepper, onion and a mixture of herbs, fresh or dry.
Bavarian sausages are freely available, so they can be easily bought in stores. They can be found on supermarket shelves, but in this case - due to large-scale production - the taste is less appreciated. The surest way to appreciate that very exquisite original taste is to purchase the product from Metzgerei, that is, the butcher's shop.
It is worth noting that sausages bought in a specialized store will cost more.
Since the composition of this meat product is absolutely natural, its shelf life in the refrigerator is rather short and is equal to two days.
How to cook bavarian sausages yourself
There are two options for making Bavarian sausages at home. The first is to cook the dish yourself from start to finish, because most of the recipes are straightforward. The second option is even simpler and faster - to buy and cook a ready-made semi-finished product. Let's consider both methods in more detail.
Self-preparation of sausages according to the original recipe
If you are a fan of making something new with your own hands, then this simple but very tasty recipe is especially for you.
You need to take the following ingredients:
- 750 grams of veal,
- 250 grams of pork
- 250 grams of pork fat
- parsley,
- 1 egg white
- zest of half a lemon,
- a couple of onions,
- salt and spices to taste,
- 150 grams of crushed ice,
- cleaned pork intestines.
Step by step cooking guide:
- Step 1: grind in a meat grinder or hammer pork and veal until pasty.
- Step 2: mix the zest, protein, salt, spices, onion into the crushed mass.
- Step 3: add the parsley and ice, fill the guts with the filling.
- Step 4: boil the sausages in salted water for 15 minutes, it is important not to let the water boil.
Traditional Bavarian sausages are ready. You can serve them to the table by adding a side dish.
Correct preparation of a semi-finished product
If you chose not to bother and purchased a semi-finished product, then all that remains is to cook it correctly. First of all, you need to heat a pot of water. After boiling, remove the lid, and also make the heat more moderate. Soon the water will stop boiling while still being very hot. When this happens, it’s time to put the Bavarian sausages in a saucepan and boil them for 10 minutes.
A semi-finished product can be prepared in another way. It will turn out very tasty if the product is fried in a pan. But this should be done, observing some subtleties. To begin with, pour 100 milliliters of water and a tablespoon of oil into a preheated pan. Immediately put the sausages into the liquid, cover with a lid and simmer for 8-10 minutes, turning over from time to time. Then remove the lid, reduce the heat and fry the sausages for 5-7 minutes.
White sausages can be cooked in many other completely different ways, for example, in the oven or on the grill, but they will taste great anyway. Many dishes with Munich sausages gained fame and popularity: Munich potato soup, Bavarian salad, baked potatoes with sausages. With imagination and experimenting with flavors, you can choose ingredients for a salad that would include Bavarian sausages and a variety of vegetables.
Conclusion
Bavarian sausages are one of the most delicious meat products in Germany. Thanks to their special taste, incredibly soft and juicy texture, they will please even the most fastidious gourmet from the very first bite. This is one of those dishes that must be tasted upon arrival in the country. And the right way is to order them over a glass of beer and savor an amazing combination in the special atmosphere of a classic Bavarian restaurant or inn.
