German sausages: the best recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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, whose name and taste are known far beyond Germany, can not only be bought in a store, but also made at home.

Cooking Features

The basis for the production of this snack is meat. Moreover, in most cases, a mixture of beef and pork is used for such purposes. Sometimes a little bacon is added to the minced meat, which makes German sausages fatter.

Another essential component of this dish are spices. In Germany, they love spicy snacks, so a lot of spices are added to minced meat. To make the meat more tender, add milk or cream to it.

Cleaned beef or pork intestines are usually used as a casing. Themstuffed with minced meat and tied tightly with threads. 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 pan.

Classic

A savory snack can be prepared relatively quickly using the technology described below. It is equally well combined with beer and vegetable salads. Therefore, it is often taken with them to a picnic. In order for your family to appreciate the hearty and fragrant German sausages you made, the recipe of which involves the use of a certain 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 veal pulp;
• large onion;
• half a kilo of pork fat.

S alt, fresh herbs, nutmeg and ground black pepper will be used as spices in this case. Also, make sure you have pork intestines handy at the right time.

Process Description

Well-washed, dried and freed from veins meat is cut into small pieces. Then it is scrolled twice 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 greens, s alt and spices are added to the resulting mass. Everything is well mixed until a homogeneous consistency. To the meat grinderattach the nozzle for making sausages, attach a thirty-centimeter piece of cleaned pork intestine to it with a thread, fill it with minced meat and tie the other end.

Before serving on the table, the resulting blanks are subjected to heat treatment. Optionally, they are boiled, stewed, baked in the oven or fried in a pan or on the grill. Serve ready-made sausages with German-style cabbage or any other side dish.

Cream variant

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 you have everything you need at hand. In this case, you will need:

• kg of pork pulp;
• large onion;
• two hundred and fifty grams of beef tenderloin;
• 80 milliliters of cream.

Plus, you need to stock up on pork intestines, s alt, parsley, black and white pepper in advance. All these spices will give the finished dish a unique taste and aroma.

Sequence of actions

We will immediately warn you 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. S alt, 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 bowl of meat. Mix everything well and return it to the refrigerator. An hour later, the intestines are stuffed with minced meat, not forgetting to bandage every fifteen centimeters. After that, the future German sausages are kept in the refrigerator for a couple of hours, and then subjected to heat treatment and served.

Heat treatment options

Very often such sausages are cooked on the grill. This is done at a low temperature, after waiting for the coal to burn completely. The grate on which the semi-finished products are laid is greased in advance. Otherwise, the natural casing may stick to it. Before placing the sausages on the wire rack, they are dipped in boiling water for a few seconds.

No less popular way of preparing such dishes is frying in a pan. In order for the dishes to better keep the desired temperature, it must be cast iron and have a thick bottom. Before sending the sausages into hot oil, it is advisable to make several punctures in them with a regular toothpick. Fry semi-finished products on moderate heat, periodically turning them over. Cooking time largely depends on the size of the products.

Also, sausages can be baked in an 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 they are ready, they are opened and periodically poured with rendered fat.

Reviews of hostesses

Many women who at least once treated their relatives to homemade German-style sausages say that this is a very hearty and fragrant dish, ideal for a family dinner or a picnic.

Almost every housewife knows a few secrets that can significantly improve the taste of finished products. Most of them recommend serving German sausages with some sort of 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 nuance related to the intestines. Before filling with minced meat, they must be thoroughly washed. Otherwise, the finished dish will have an unpleasant aftertaste.