Munich sausages. Munich sausages and Bavarian sausages Roasted Bavarian sausages

The famous Munich sausages captivated consumers not only with their taste, but also with their strange appearance - they are completely white. Unusual for sausages the color is explained by the fact that such sausages are not fried, but boiled (with the possibility of subsequent frying) in order to prevent the small pork intestine from bursting. The sausages themselves have a simple composition, which includes a mixture of meat with fat and simple ones.

Munich sausages - recipe

Typically, the meat component of sausages includes a mixture of minced pork, veal and a small amount of fat with pork skin. Add to meat mixture 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 zest - 1 teaspoon;
• a pinch of white pepper;
• a pinch of ground ginger and cardamom;
• parsley - 20 g;
• pork intestines.

Preparation

Before cooking Munich sausages, prepare the pork intestines by thoroughly cleaning and rinsing them.

Boil the pork skin in a liter of lightly salted water for about 15 minutes, then cool and twist. After twisting the veal and pork, beat them in a blender with half the crushed ice, zest and spices into a homogeneous paste-like minced meat. Beat the rest of the ice separately and mix with the minced meat, adding the twisted skin and herbs. After cooling the minced meat for at least an hour, distribute it in the intestine using a special attachment for a meat grinder. Form the sausages by twisting the intestines at equal distances, try to distribute the minced meat so that the sausages are not packed 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, place them in ice water until completely cooled.

Ingredients:

Preparation

After twisting both types of meat, place the resulting minced meat in a blender along with the other ingredients, then blend, gradually pouring in about 900 ml of ice water. Adding liquid while beating will help emulsify the mince.

Place the sausages in water at a temperature of 80 degrees and boil for 15 minutes. Next, bake the Munich sausages in the oven for about 20 minutes at 190 degrees.

Famous throughout the world for its sausages and other similar products. And each type of sausage: Munich, Nuremberg, Bavarian sausages has its own recipe, composition and cooking tricks. Let's dwell on the culinary fantasy of Bavaria. Like any culinary masterpiece, Bavarian sausages have many variations, but essentially remain the same. Most often they are made in the form of semi-finished products in order to be ready before serving. Cooking methods vary somewhat, we will describe some of them.

Scalded sausages

Whatever recipe you use to prepare Bavarian sausages, you will in any case need guts into which you will stuff the minced meat. So you should take care of this important detail in advance: you can’t buy them everywhere and not always. For the described recipe, a kilogram of veal is ground with two hundred grams of ice (it can be replaced very cold water), separately - a quarter of a kilogram of bacon (lard is also a good choice instead), and last but not least - an onion. All components are flavored with chopped parsley, salt and pepper (allspice and peas, which need to be ground in a coffee grinder). The juice from half a lemon is also squeezed here. The minced meat is thoroughly kneaded and put in the refrigerator for half an hour. Then it is packed into intestines, not too tightly so that they do not burst. At regular intervals, no longer than 10 cm, the bandage is done with thread. The resulting Bavarian sausages are placed in hot, but not boiling water for a third of an hour. You can keep the container on the fire, but at the same time carefully ensure that the water does not heat above 80 degrees. When the product has cooled, it is put in the refrigerator and fried before use.

Cooking in the oven

Using the oven, you get not only tasty, but also golden-brown sausage (see photo above). It will be more juicy and aromatic if mixed different types meat. For 900 g of minced meat, it is advisable to take 100 g of lard, but if you do not like fatty foods, you can do without it. The filling is flavored with 4 crushed garlic cloves, paprika, red and black pepper, and salt - to your taste. For elasticity, the kneaded minced meat is placed in a bag and lightly beaten on the table. The filling is pushed into the casing, it is tied, and the prepared Bavarian sausages are placed in hot oven for twenty minutes. If you made them with a reserve, they are removed, cooled and put away in the cold. If you want to savor it now, turn up the heat in the oven and return the delicacy to it for another ten minutes to brown properly.

Smoked sausages

If you have a smoker, consider yourself lucky. With its help you can prepare simply amazing Bavarian sausages. The recipe is for 2 kilos of beef and half a kilo of pork, but you can count for larger quantities. First, the meat is cut into small pieces and placed in the freezer for half an hour. Then they are individually scrolled in a meat grinder. In a bowl, combine a tablespoon of sea salt, grain mustard and sugar, two small spoons of ground white pepper and a quarter of ascorbic acid. The seasonings are mixed together with the minced meat, the resulting filling is pushed into the intestines, which are tied up in the manner described above (as an option, they are simply twisted). A bunch of sausages go into a smokehouse set to 83 degrees for two hours. Once cool, wrap them in parchment paper and keep them in the refrigerator. Unfortunately, smoked Bavarian sausages only have a shelf life of 2 weeks. However, they won’t last much longer - they’ll be eaten sooner. But sausages prepared in this way have a significant advantage: they do not need to be processed additionally.

Frozen sausages

To make a semi-finished product without pre-processing, you need to grind the minced meat several times to make it look like a paste or pate. In principle, the ratio of products is similar to those described above, but to avoid scalding, it is better to use a blender. If you don't have one, turn the meat grinder at least twice. Many German housewives also advise adding to the minced meat egg whites- one for every kilogram of meat. Moreover, for frozen sausages, it is recommended not to add either pork or chicken, limiting it only to veal. When the Bavarian sausages (photos of which are presented in the article) are stuffed, they are first placed in the refrigerator for several hours. And only after that they hide it in the freezer.

What should you eat with Bavarian sausages?

If you are very hungry, then you cannot do without a side dish. In this case it will go well with sausages boiled potatoes, fresh vegetables(cucumbers with tomatoes), braised cabbage. As well as traditional potato cold salad. However, if you want to experience a truly German taste, serve only sweet mustard and pretzels with the sausages. The first one is easy to find; it is sold in supermarkets. Those who don’t have a German bakery nearby will hardly be able to buy the right pretzels. In this case, don’t forget at least about beer! What kind of Bavarian sausage can there be (you saw the photo in the article) without your favorite foamy drink!

There is now a wide range of products on store shelves. various sausages, small sausages, sausages and kupat, which can be purchased both frozen and fresh. These meat products can be in natural or polyethylene casings, with or without the addition of spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out truly tender, juicy and aromatic, you need to know some of the features of preparing such a product. In addition, you can do homemade dish, which will be more healthy, natural and very appetizing. Having analyzed different ways When baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.

In a frying pan

The most suitable method for home cooking is using a frying pan; frying in such a pan is easy, and the finished product has a pleasant surface crust.

You can bake products made from various meats using this method. It turns out delicious if you fry Bavarian sausages in a frying pan, which are distinguished by their white color, natural casing and the content of veal, lard and seasonings. Snacks from such a dish are considered tasty, satisfying, and do not contain harmful ingredients. It is recommended to first boil Bavarian kupaty for about ten minutes, and then fry over moderate heat for the same period of time.

In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and the kupats are placed. After the water has completely evaporated, add it to the bowl. vegetable oil and cook until browned on all sides. This method is used to preserve the delicate surface film of sausages, which easily bursts. Also, experienced housewives advise not to use a fork, since when the snack is pierced, its natural film from the intestines is also easily torn.

How long to fry chicken sausages in a frying pan? Chicken meat cooks faster than other types, so it will take no more than ten minutes to prepare delicious kupat. Pour one tablespoon into a hot bowl sunflower oil, add half a glass of water and place meat product, covering the frying pan with a lid. After simmering for five minutes over medium heat, turn the sausages over so you can sear the other side. A beautiful golden brown crust will indicate the readiness of the snack.

If there is no time for long baking, then it is possible to reduce it. To do this, use a toothpick or a sharp needle to make several punctures in the outer casing of the sausages, after which you can immediately bake them in oil, remembering to turn them over often.

Any meat kupaty should be thawed before cooking. It is better to place them in the refrigerator, placing them on the bottom shelf, and then continue the process when room temperature about another half hour. This way the product will not lose its taste and useful properties. And for quick defrosting, it is enough to briefly immerse the sausages in warm water, but it should be borne in mind that this method makes the product less juicy and rich.

Grill

The traditional way of preparing kupat is to fry it on the grill rather than in a frying pan. Before baking, it is recommended to immerse the product in boiling water for thirty seconds, and then grease it with fat or oil and secure it to the grill. You should fry juicy sausages on smoldering coals for about half an hour, changing the sides of contact between the coals and the grate so that the crust on the shell can form evenly and the product is completely cooked.

For cooking outdoors, homemade pork kupats are perfect; they are quite easy to prepare if you have all the necessary ingredients. It’s better to eat them with fresh herbs, canned vegetables or fresh bread smeared with mustard. This option is especially suitable for those who live on a farm and raise livestock.

You can also deliciously fry tender sausages on a grill pan. To begin with, meat products are cooked in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each “sausage” is greased with oil and placed on a hot frying pan. Bake the product for about four minutes on all sides, obtaining golden brown stripes.

Homemade

In order to prepare homemade kupaty in a natural casing, you will need:

• 800 gr. pork;
• 200 gr. beef;
• 200 gr. lard;
• 3 m of natural guts;
• 2 cloves of garlic;
• 3 onions;
• spices.

Grind the meat, lard, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, stuff them through a funnel with the resulting meat mixture, and after twenty centimeters we tie them up again. We repeat the procedure until we run out of ingredients. Then cook the sausages in boiling water for one minute and let them dry.

This product can be frozen and stored in freezer or fry immediately.

To bake kupaty in the oven, preheat it to 180 degrees and place a baking sheet with meat products, pre-greased with oil. We cook the dish on one side for about ten minutes, then turn it over and cook for about the same amount of time. Meat in natural film should acquire a beautiful golden or red layer, depending on its composition.

Sausages are served hot with various sauces or side dishes. The product can be cut into pieces or consumed whole. Kupaty is usually prepared using one’s own imagination and experimenting with the composition of spices, seasonings and even herbs. This snack is always tasty, filling and aromatic.

An important advantage of meat sausages is that they can be baked not only at home, but also outdoors. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. By following the rules of roasting and using the advice of experts, you can get not only savory dish, but also satisfaction from the culinary process itself.

Gastronomic perfection: Bavarian sausages or Munich sausages

When traveling to new countries, it is important not only to discover new sights and traditions, but also to get acquainted with the cuisine and recipes that are typical of this area. The hallmark of Bavaria is Bavarian sausages or Munich sausages. It is not only colorful and fully reflects the unique spirit of this region, but also very tasty.

White Munich sausages are called weisswurst. They have been a traditional Munich delicacy for over a hundred years. When a tourist first comes to these places, he tries to quickly try this dish. Such efforts are not in vain, because the taste of such a culinary creation is at the highest level.

Following tradition, Munich sausages should be fresh, made early in the morning and present among other breakfast dishes. They are usually served with sweet mustard, a special pretzel and light wheat beer.

Every cook in Bavaria considers it his duty to prepare this dish well, but does not divulge the secrets of its preparation. The main condition is that the composition must contain pork and veal.

Sausages in Bavarian style: an excursion into history

Legend has it that this dish appeared in the mid-19th century. It was invented by innkeeper Joseph Moser, who had his own inn not far from Marienplatz.

One day he wanted to cook his signature dish - veal sausages, but he ran out of lamb intestines and had to get out of the situation. He decided to use pig intestines and fill them with minced meat. He also changed the cooking technology - instead of frying them, he boiled the sausages.

The visitors liked the novelty so much that soon the whole city came to eat at Moser’s.

Weisswurst sausages are closely connected with special traditions of their serving. Previously, they were eaten only for breakfast. Now you can try the local culinary masterpiece at any time. In Munich, there is even an exam every year at the Butchers' Guild, which evaluates the quality of Bavarian sausages. Their color, smell, consistency and taste characteristics are analyzed.

Ideal sausages from Bavaria should have a light creamy color, not too hot (spicy) taste and optimal consistency (not loose, but not hard either).

The exam ends with a biological test, which will confirm the quality of the products used in preparation.

Unique Bavarian sausages: what is their composition?

Bavarian sausages are white in color and weigh from 70 to 100 grams. Their length is also strictly defined - 12 - 14 cm, diameter - 3 cm. The peculiarity is that more than 50% of their composition is veal. They also include pork, back fat and skin.

Particular attention is paid to spices. Bavarian sausages must include pepper, salt, lemon, parsley and onion (exclusively fresh), and you can also add mace and ginger. They are white because they do not contain dyes or preservatives. This is an absolutely safe dish for health.

The secret to its beautiful appearance and taste is adding ice to the minced meat. Sausages become more fluffy and tender.

How to cook Bavarian sausages?

Delicious Bavarian sausages can always be purchased at a specialized butcher shop or store. They will be a little more expensive at the butcher shop, but locals prefer to buy them there.

These delicacies are stored in the refrigerator for 2 days. To prepare the dish, you need to follow simple rules:

1. Bring water to a boil in a saucepan.
2. Reduce cooking temperature.
3. After the water has stopped boiling, you should place the sausages in the pan. Close the lid.
4. Wait approximately 10 minutes.

Important! There is no need to increase the temperature; you need to make sure that the water does not boil. If this is not followed, the sausages may burst.

There are also special rules for eating a dish correctly:

Rule 1 is to eat with your hands, biting the sausage on one side, then dipping it into the sweet mustard and sucking out the filling. It is important to leave the shell intact.

Rule 2 – using a fork and knife. But even here, not everything is so simple. First you need to cut the sausage in half, and then use a fork to separate the meat part from the casing.

Rule 3 - again using a knife and fork, but now, having cut it in half, you need to alternately cut each half lengthwise and eat the meat.

Rule 4 – cut the sausage diagonally and eat it completely.

Munich sausage recipe

Every cook jealously guards the recipe for such sausages. Most often, these culinary secrets are passed down from generation to generation and are considered family heritage.

But the public still knows basic recipe dishes, a kind of culinary “backbone” that can be filled with its own tricks and tricks.

To prepare traditional Bavarian sausages, you need the following ingredients:

Veal – 750 g

Pork – 250 g

Egg white – 1 pc.

Lemon zest - from one lemon

Parsley to taste

Pork fat – 250 g

Onion to taste

Spices – salt, pepper, grated ginger, cardamom

Crushed ice – 150 g

Cleaned pork intestines

The cooking algorithm is as follows:

1. First you need to beat off the pork and veal.
2. Protein, zest, spices and onions are added.
3. Add chopped parsley and ice.
4. Carefully stuff the intestines.
5. Cook the sausages for 15 minutes according to the rules described above.

Where to try Bavarian sausages in Munich?

It's very easy to discover this delicacy in Munich. All you have to do is enter a restaurant or pub. But there is a rating of the best establishments where Bavarian sausages will give you culinary delight.

These include the Lowenbrau beer garden on Nymphenburger Straße 2. Tourists and locals give the highest marks to the preparation and service.

You can also go to Bergmannstr, 33 to the Augustiner beer garden or to the Hofbrauhaus, a famous beer garden at Platzl, 9.

Discovering “delicious” Bavaria with Bavarian sausages or Munich sausages is the right decision, because after that you will want to discover new local recipes.

Homemade Bavarian sausages are an excellent snack for outdoor recreation, an alternative to the slightly boring banal kebab. And with a glass of cold fresh beer - there is no price for it. One of the most delicious Bavarian sausages is considered to be weisswurst - white sausages, the recipe for which we will share today.

These sausages need to be prepared from a mixture of pork and minced veal, seasoned with aromatic spices and herbs, compacted into a natural casing (pork casing). If desired, at the end of cooking, the shell, despite the fact that it is natural, can be removed (this is what the Germans do), or you can eat it with it. In general, whoever likes it.

Try making weisswursts using the recipe below and you will be pleasantly surprised this coming weekend! You have never eaten anything tastier!

Ingredients

• Veal – 600 g;
• Pork – 300 g;
• Pork fat – 400 g;
• Salt – 1 tea\spoon;
• Ground black pepper – 0.5 tea\spoon;
• Crushed cardamom – 0.5 tea\spoon;
• Ice – 300 g;
• Lemon zest (can be dried) – 0.5 tea\spoon; .
• Fresh parsley – 50 g;
• Pork skins – 100 g;
• Onions – 100 g;
• Cleaned pork casing.

minced meat prepared for sausages

Cooking sausages

1. Pork skin needs to be boiled, add onion at the end of cooking. And then grind everything in a meat grinder or grind it using a blender or food processor.

2. Then you need to grind the meat (pork and veal) in the same way, gradually adding half of the ice.

3. After this, you need to grind the bacon (pork lard).

4. Then in a separate container you need to mix the pork skin, two types of meat and lard, adding lemon zest, parsley and the remaining ice.

To prevent the sausages from bursting during frying, they should be boiled first.

5. The minced meat is ready. All that remains is to fill the pig's belly with it.

In principle, the sausages are ready. But there is one secret, so that they do not burst during frying: they must first be boiled for 15 - 20 minutes in boiling water. Now they will not burst even if they are fried in a frying pan, on the grill or over an open fire. The last option is the most preferable.

You can serve sausages with your favorite sauce

Bon appetit and have a great weekend!