German cuisine is world famous for its sausages and other similar products. And each of them: Munich, Nuremberg, Bavarian sausages - has its own recipe, composition and tricks of cooking. Let us dwell on the culinary fantasies 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 to bring to readiness before serving. Cooking methods vary slightly, we will describe some of them.
Scalded sausages
Whatever recipe you use to make Bavarian sausages, in any case you will need guts where you will stuff the minced meat. So you should take care of this important detail in advance: not everywhere and not always they can be bought. For the described recipe, a kilogram of veal is grinded with two hundred grams of ice (it can be replaced with very cold water), separately - a quarter kilogram of bacon (lard instead of it also works well), and lastly - an onion. All components are flavored with chopped parsley, salt and pepper (allspice and peas that need to be ground in a coffee grinder). Juice from half a lemon is squeezed here. Stuffing is thoroughly kneaded and cleaned in the refrigerator for half an hour. Then it is packed into the intestines, not too tight so that they do not burst. Through proportional gaps, no longer than 10 cm, a thread ligation is done. The resulting Bavarian sausages are placed in hot but not boiling water for a third of an hour. You can keep the container on fire, but watch carefully so that the water does not heat above 80 degrees. When the product has cooled, it is cleaned in the refrigerator, and fried before use.
Cooking in the oven
Using the oven, it turns out not only tasty, but also rosy sausage (see photo above). It will come out more juicy and aromatic if you mix different types of meat. For 900 g of minced meat, it is advisable to take 100 g of fat, but if you do not like fat, you can do without it. The filling is flavored with garlic in the amount of 4 crushed cloves, paprika, red and black pepper, salt - to your taste. For elasticity, the minced meat is placed in a bag and slightly beat off on the table. The filling is pushed into the shell, it is bandaged, and the prepared Bavarian sausages are placed in a hot oven for twenty minutes. If you made them with a margin, they are removed, cooled and cleaned in the cold. If you want to savor now - add heat in the oven and return the delicacy to it for another ten minutes, so that they are browned properly.
Smoked sausages
If you have a smokehouse, consider yourself lucky. With its help you can cook simply amazing Bavarian sausages. The recipe is designed for 2 kilograms of beef and a pound of pork, but you can count for more. First, the meat is cut lightly and put away for half an hour in the freezer. Then individually scrolls in a meat grinder. In a bowl, combine a tablespoon of sea salt, mustard and sugar, two small spoons of white pepper and a quarter - ascorbic acid. Seasonings are kneaded with minced meat, the resulting filling is pushed into the intestines, which are bandaged in the manner described above (as an option, they are simply twisted). A bunch of sausages goes to the smokehouse with a temperature of 83 degrees for two hours. When they have cooled, they should be wrapped in parchment paper and kept in the refrigerator. Unfortunately, smoked Bavarian sausages have a shelf life of only 2 weeks. However, they will not last longer - they will be eaten earlier. But sausages prepared in this way have a significant advantage: they do not need to be further processed.
Frozen sausages
To make a semi-finished product without preliminary processing, it is necessary to grind the meat several times, so that it turns out to look like a paste or paste. 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 do not have it, twist the meat grinder at least twice. Many German housewives also recommend adding egg whites to the minced meat - one for each kilogram of meat. Moreover, for frozen sausages, it is recommended not to mix pork or chicken, limited only to veal. When the Bavarian sausages (the photo of which is presented in the article) are full, they are first placed in the refrigerator for several hours. And only after that they hide in the freezer.
What to eat with Bavarian sausages
If you are very hungry, then you can’t do without a side dish. In this case, boiled potatoes, fresh vegetables (cucumbers with tomatoes), stewed cabbage are suitable for sausages. As well as traditional potato cold salad. However, if you want to experience a truly German taste, serve only sweet mustard and pretzels to sausages. The first is easy to find, it is sold in supermarkets. The right pretzels for those who do not have a German bakery at their side are unlikely to be bought. In this case, do not forget at least about beer! What could be Bavarian sausage (the photo you saw in the article) without your favorite foamy drink!