Germany is not in vain called the country of sausages. More than one and a half thousand items of similar products are produced there. Thuringian, Frankfurt and Nuremberg sausages are especially popular among the local population. German sausage, the name and taste of which is known far beyond the borders of Germany, can be not only bought in a store, but also made at home.
Cooking features
The basis for the production of this snack is meat. And in most cases, for such purposes a mixture of beef and pork is used. Sometimes a little fat is added to the mincemeat, so German sausages become fatter.
Another integral component of this dish are spices. In Germany, they like savory foods, so they add a lot of seasonings to the minced meat. To make the meat more tender, milk or cream is added to it.
As a shell, peeled beef or pig intestines are usually used. They are stuffed with minced meat and tightly tied with thread. To fry German sausages (the grill may simply not be at the right time), you can use a conventional oven, heated to two hundred degrees, or a thick-bottomed cast-iron frying pan.
Classic version
Using the technology described below, you can relatively quickly cook a savory snack. It is equally successfully combined with beer and with vegetable salads. Therefore, it is often taken with you on a picnic. For your family to appreciate the nourishing and fragrant German sausages made by you, the recipe of which involves the use of a specific set of ingredients, you need to go to the store in advance. To prepare this dish you will need:
- one and a half kilograms of calf pulp;
- large onion;
- a pound of pork fat.
Salt, fresh herbs, nutmeg and ground black pepper will be used as spices in this case. In addition, make sure that at the right time you have at your fingertips the pig’s intestines.
Process description
Well washed, dried and freed from the veins meat is cut into small pieces. Then it is twice scrolled through a meat grinder along with pork fat and pre-peeled onions. Thanks to this, the minced meat, from which German sausages will subsequently be prepared, will turn out to be more tender and not sinewy.
Chopped herbs, salt and spices are added to the resulting mass. All mix well until a homogeneous consistency. A nozzle for making sausages is attached to the meat grinder, a thirty-centimeter piece of cleaned pig intestine is attached to it with a thread, filled with minced meat and a second end is tied.
Before serving, the resulting workpiece is subjected to heat treatment. If desired, they are cooked, stewed, baked in the oven or fried in a pan or grill. Ready-made sausages with cabbage are served in German or with any other side dish.
Cream option
Sausages made according to this recipe will be a great addition to a family lunch or dinner. They go well with almost any side dishes and sauces. Before you start working with products, make sure that you have everything you need at your fingertips. In this case, you will need:
- kilogram of pork pulp;
- large onion;
- two hundred and fifty grams of beef tenderloin;
- eighty milliliters of cream.
Plus, you need to stock up in advance on pig intestines, salt, parsley, black and white pepper. All these spices will give the finished dish a unique taste and aroma.
Sequencing
Immediately warn that this recipe excludes the use of a meat grinder. Therefore, prepare a sufficiently sharp knife in advance. Pre-washed meat is cut into very small pieces and combined with chopped onions. Salt, spices and parsley are added to the resulting mass. All this is covered with cling film and placed in the refrigerator.
After a couple of hours, cream is added to the meat bowl. All is well mixed and returned to the refrigerator. An hour later, the stuffed stuffed intestines stuffed, not forgetting to bandage every fifteen centimeters. After that, future German sausages are kept in the refrigerator for a couple of hours, and then subjected to heat treatment and served on the table.
Heat Treatment Options
Very often, such sausages are cooked on the grill. Do this at a low temperature, after waiting for the complete burning of coal. The lattice on which the semi-finished products are laid is pre-greased. Otherwise, a natural shell may adhere to it. Before placing sausages on a wire rack, they are dipped in boiling water for several seconds.
An equally popular method of preparing such dishes is frying in a pan. To make the dishes better keep the desired temperature, it should be cast iron and have a thick bottom. Before sending sausages into hot oil, it is advisable to make a few punctures in them using ordinary toothpicks. Semi-finished foods are fried over moderate heat, periodically turning them over. Cooking time largely depends on the size of the products.
Also sausages can be baked in the oven, heated to two hundred degrees. Semi-finished products are placed on a baking sheet, greased with vegetable oil, or wrapped in foil. In the latter case, ten minutes before readiness, they are opened and periodically watered with melted fat.
Hostess reviews
Many women who at least once treated their relatives with home-made sausages in German say that this is a very hearty and aromatic dish, perfect for a family dinner or for a picnic.
Almost every housewife knows several secrets that can significantly improve the taste of the finished product. Most of them recommend serving German sausages with some hot sauce. It can be mustard, tkemali or regular ketchup.
The opinions of many experienced chefs agree that it is advisable to use fatty meats to prepare such an appetizer. If you don’t have the right piece at hand, you can add a little fat to it. In addition, there is one caveat related to the guts. Before stuffing with minced meat, they must be thoroughly washed. Otherwise, the finished dish will have an unpleasant aftertaste.