Bavarian sausages in their homeland, Germany, are called white sausage or Weisswurst. They are prepared from a mixture of finely chopped veal and fatty pork, generously seasoned with lemon, parsley, onion, ginger and cardamom. All minced meat is rammed into fresh pork intestines, from which, by bandaging, small sausages are made. Weisswurst is a natural and therefore perishable product. Boiled sausages are served with light wheat beer, sweet mustard (Weisswurstsenf) and the traditional salted pretzel (Bretzel).
It is necessary
-
- white sausages;
- water / beer / white wine.
- For pretzel
- 1 1/2 cups warm (55 to 65 ° C) water
- 1 tablespoon sugar
- 2 teaspoons of salt
- 1 bag of dry yeast;
- 4 1/2 cups flour
- 60 grams unsalted butter, melted
- 10 cups of water
- 1 yolk from a large chicken egg;
- vegetable oil;
- coarse salt.
Instructions
Step 1
Unlike all other German sausages and sausages, Bavarian sausages are never grilled. Moreover, they are never boiled. It's all about a too thin natural shell - from such heating it can crack and, according to the Bavarians, the contents immediately become unusable.
Step 2
Use a wide, shallow saucepan. Fill it halfway with water, light wheat beer, or white wine.
Step 3
Bring the liquid to a boil and, as soon as it boils, turn off the heat.
Step 4
Immediately place the Bavarian sausages in the hot liquid so that they lie in one layer, and cover the pan with a lid. Keep the sausages covered for about 10 minutes. This heat treatment is enough to bring them to readiness. The fact is that Bavarian sausages are eaten only very fresh. After all, they are not smoked, no preservatives are added to them, traditionally weisswurst was eaten on the same day when they were stuffed. The Germans even have a saying that the weisswurst should not "hear" the midday bell. With the development of the refrigeration industry, the tradition of serving Bavarian sausages only for breakfast has been forgotten, but only the freshest products can still be prepared correctly.
Step 5
Pretzel
Mix warm water, sugar and fine salt in a bowl with a mixer, sprinkle the yeast evenly on top.. Wait until it begins to foam. This will take about 5 minutes.
Step 6
Add flour and butter and, using a dough hook, combine the ingredients at low speed. Increase speed and knead smooth dough.
Step 7
Remove the dough from the bowl, shape the ball, brush it with vegetable oil and put it back in the bowl. Cover with cling film and place in a warm place for an hour. During this time, the dough should double in size.
Step 8
Preheat oven to 220C. Heat water (10 cups) in a saucepan to a boil. Line a baking sheet with baking paper and prepare a bowl of vegetable oil, coarse salt, and a baking brush.
Step 9
Remove the dough and divide into 8 equal portions. Unroll each piece into a 16 cm (6-inch) rope. Lay each bundle in a U-shape, and then cross the free ends with each other. You will have a pretzel.
Step 10
Whisk the yolk with a little warm water.
Step 11
Dip each pretzel in boiling water for 20-30 seconds and place on a baking sheet. Brush the pretzels with a beaten egg and sprinkle with salt.
Step 12
Bake the bretzels for 10-12 minutes, until light golden brown. Serve warm, but not hot.
