How to cook Bavarian sausages and what to serve them with

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

German cuisine is famous all over the world for its sausages and other similar products. And each of their types: 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 bring them to readiness just before serving. Cooking methods vary somewhat, we will describe some of them.

Scalded sausages

Whatever recipe you use to make Bavarian sausages, you will still need guts to stuff the minced meat into. 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 with very coldwater), separately - a quarter of a kilogram of lard (lard is also good instead), and last but not least - an onion. All components are flavored with chopped parsley, s alt and pepper (allspice and peas that need to be ground in a coffee grinder). The juice from half a lemon is also squeezed here. Minced meat is thoroughly mixed and put in the refrigerator for half an hour. Then it is packed into intestines, not too tight, so that they do not burst. At commensurate intervals, not longer than 10 cm, the dressing is done with a 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 fire, but be careful that the water does not heat up over 80 degrees. When the product has cooled, it is put in the refrigerator, and fried before use.

Cooking in the oven

With the help of the oven, not only tasty, but also ruddy sausage is obtained (see photo above). It will come out more juicy and fragrant 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 fatty, you can do without it. The filling is flavored with garlic in the amount of 4 crushed cloves, paprika, red and black pepper, s alt - to your taste. For elasticity, the mixed minced meat is placed in a bag and lightly beaten on the table. The filling is pushed into the casing, it is tied up, 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 put away in the cold. If you want to savor now - add in the ovenheat and return the treat to it for another ten minutes to brown properly.

Smoked sausages

If you have a smokehouse, consider yourself lucky. With its help, you can cook simply amazing Bavarian sausages. The recipe is for 2 kilos of beef and a pound of pork, but you can count for more. First, the meat is cut into small pieces and removed for half an hour in the freezer. Then it is individually scrolled in a meat grinder. In a bowl, combine a tablespoon of sea s alt, grain mustard and sugar, two small spoons of white ground pepper and a quarter of ascorbic acid. Seasonings are kneaded together with 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 is sent to a 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 pre-treatment, you need to grind 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 in order to avoid scalding, it is better to useblender. If you don’t have it, turn the meat grinder at least twice. Many German housewives also advise adding egg whites to the minced meat - one for each kilogram of meat. Moreover, for frozen sausages, it is recommended not to mix either pork or chicken meat, limit yourself only to veal. When the Bavarian sausages (the photo of which is presented in the article) are stuffed, they are first placed in the refrigerator for several hours. And only after that they hide in the freezer.

What to eat Bavarian sausages with

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