Why Bavarian sausages are white. How to make white bavarian sausages at home
Pasta is a simple, affordable and loved by many dish. Now we will tell you how to cook them in a special way. You will learn recipes for macaroni and cheese in the oven from this article.
Pasta baked with cheese in the oven
Ingredients:
- pasta "horns" - 450 g;
- cream - 80 ml;
- cheddar cheese - 300 g;
- milk - 270 ml;
- parmesan - 70 g;
- mozzarella cheese - 100 g;
- large egg - 1 pc .;
- black pepper;
- olive oil;
- salt.
Preparation
We immediately heat the oven to the 250 degree mark. Cook pasta according to the instructions. It is important not to digest them. Drain the water and add a little olive oil, stir. Pour milk and cream into a saucepan. Let the mass boil and add some salt and pepper to taste. Beat an egg in a deep bowl, add grated cheddar, parmesan and sliced mozzarella. Stir well and pour in half of the milk mixture. We put the pasta, stir again. Grease the form with butter, place the pasta mixture and pour the rest of the milk on top. Sprinkle with cheese. We bake pasta with cheese and egg in the oven until golden brown for about 10 minutes.
Pasta in the oven with cheese and sausage
Ingredients:
- pasta - 400 g;
- cheese - 170 g;
- medium-sized eggs - 2 pcs.;
- smoked sausage - 140 g;
- - 70 g;
- olive oil- 20 ml;
- parsley;
- onions - 120 g;
- cream - 200 ml;
- salt.
Preparation
Boil the pasta until half cooked. Add some oil and stir. Chop the onion in half rings, chop the sausage into strips, and grind the cheese on a grater. Mix pasta with sausage, add tomato, finely chopped parsley and stir. Beat the egg with the addition of salt and cream. Place pasta with sausage and tomato into the mold. Lay out onion half rings on top. Fill all this with egg-cream sauce. Cover the casserole with foil and cook at 200 degrees for 20 minutes. After that, remove the foil, crush it with cheese on top and cook for another 10 minutes. Serve the pasta casserole in the oven with cheese right there and then hot.
Ingredients:
Preparation
Cook the pasta almost until cooked, drain the water, add oil. In a frying pan, simmer the minced meat until tender. Melt butter, add flour, pour in milk and let it boil. Immediately turn off the heat, add 150 g of grated cheese, stir until smooth. Sprinkle the form with oil, place half of the pasta, put the minced meat on top, again the pasta and fill it all evenly cheese sauce... Fill with the remaining cheese on top and put in the oven. We bake for about half an hour at 180 degrees. Bon Appetit everyone!
Do-it-yourself Bavarian sausages are an excellent snack on outdoor recreation, an alternative to the boring banal shish kebab. And with a glass of cold fresh beer - she has no price. Weisswurst are considered one of the most delicious Bavarian sausages - white sausages, the recipe for which we will share today.
These sausages should be prepared from a mixture of minced pork and veal, seasoned with aromatic spices and herbs, tamped into a natural shell (pork belly). If desired, at the end of cooking, the casing, despite the fact that it is natural, can be removed (this is what the Germans do), or you can eat with it. In general, whoever loves it.
Try the recipe below for Weisswurst and you will be pleasantly surprised this weekend! You have never tasted anything tastier!
Ingredients
- Veal - 600 g;
- Pork - 300 g;
- Pork fat - 400 g;
- Salt - 1 teaspoon;
- Ground black pepper - 0.5 teaspoon;
- Chopped cardamom - 0.5 teaspoon;
- Ice - 300 g;
- Lemon zest (can be dried) - 0.5 teaspoon; ...
- Fresh parsley - 50 g;
- Pork skins - 100 g;
- Onions - 100 g;
- Peeled pork belly.
minced meat prepared for sausages
Cooking sausages
1. Boil the pork skin, add onion at the end of cooking. And then scroll through everything in a meat grinder or grind with a blender or food processor.
2. Then you need to grind the meat (pork and veal) in the same way, gradually adding half of the ice.
3. After that, you need to grind the bacon (lard).
4. After that, in a separate container, you need to mix the pork skin, two types of meat and bacon, adding lemon zest, parsley, the remaining ice to them.
To prevent sausages from bursting during frying, they should be boiled beforehand.
5. Minced meat is ready. It remains to fill the pork belly with it.
In principle, the sausages are ready. But there is one secret so that they do not burst during frying, they must first be boiled for 15 - 20 minutes in boiling water. Now they will not burst even if they are fried in a pan, grilled or over an open fire. The last option is the most preferable.
You can serve sausages with your favorite sauce
Bon appetit and great weekend!
Today we will tell you about a wonderful beer snack - Bavarian sausages! They are loved by both those who adore beer and those who prefer to do without it, since these sausages smell amazing and differ excellent taste they are famous all over the world.
Delicate, juicy sausages will appeal to everyone.
What kind of sausages? Curious facts
Germany is famous for its aromatic, hearty and mouth-watering sausages. Weisswurst - white Munich sausages - are rightfully considered the most delicious. Made with a 3 to 1 mixture of minced veal and pork, seasoned with herbs and spices, tamped into natural shell(pork intestine) these sausages are simply a mind-blowing treat.
Only natural ingredients are welcome.
Sausages are called white (due to their color, not stained by chemistry), or in German Weisswurst(actually - weisswurst), Bavarian (in this region they were born), Munich (in this city they were first prepared).
They prepare this mouth-watering dish of minced veal, lard, lemon peel, meat from the head of a calf, herbs, onions, peppers and other spices. Crushed ice is also added to the minced meat to add splendor to the filling.
The magic of taste begins in the kitchen.
The following are considered ideal proportions: 51% - veal in the form of minced meat, pork fat - 30%, water - 5%, calf head meat - 10%. As you can see, absolutely natural composition- delicious!
A bit of history: glory to Moser!
February 22 - Birthday of the famous Bavarian sausages. They were first served in a Munich pub in 1857. The father of these delicious sausages considered Sepp Moser.
His pub was going through hard days, and once it got to the point that Moser had nothing to fall for breakfast with a few guests. Traditionally, the pubs served fried sausages from lamb intestines stuffed with minced meat. But on that memorable day, there were only pork intestines on the market, which were not suitable for frying. Moser was not taken aback and prepared original dish- boiled sausages from pork intestines, minced veal, pork and spices.
Christmas toys - sausages ... Why not?
Since then, Moser's beer house has gained fame not only in Munich, but also in all the surrounding regions: from all over Bavaria, and then from other regions, connoisseurs of delicious food began to come to taste original sausages.
With what and how is it served?
Mouth-watering white sausages are served with beer, mustard and a tasty salted pretzel. Spread mustard on sausage, eat pretzel.
Who can resist such a yummy.
If you like fried sausages, then you can try them, or the same mustard.
Usually, sausages are served in a special pot with three legs. In the same place where they were cooked in hot salted water (boiling water is not suitable for them). Weisswurst are caught with special tongs.
According to a long tradition, bavarian sausages it is customary to serve in a pot.
At home, it is customary to eat sausages with your hands, sucking the minced meat from the shell. But in the institution (or just for those who do not like to eat with their hands), the sausages are carefully cut into portioned pieces and decorously freed from the shell. Then spread with mustard - and eat! Or they cut it in half (lengthwise) and, having removed it from the shell, again smear it with mustard and eat it with appetite.
A couple of rules
Cooking Munich sausages at home - treat yourself to sausages ...
How do you prepare delicious and natural Bavarian sausages at home? It's not that hard. Here are a couple of detailed mouth-watering recipes... Try to recreate the spirit of cozy Munich beer halls in your kitchen - German beer, good company and aromatic sausages!
To the surprise of the guests!
Recipe 1
You will need:
- veal - 600 g (cut into half a centimeter cubes and freeze in the freezer for 20-30 minutes);
- pork - 300 g (also chop and freeze);
- pork fat - 400 g (cut in the same way);
- salt, pepper, dried ginger, grated cardamom - to taste;
- ice - 300 g;
- lemon zest - half a teaspoon (the zest must be dried);
- parsley to taste;
- cleaned pork intestines;
- onions - 10 g;
- pork skin - 100 g.
German cuisine boasts not only mouth-watering Bavarian sausages, but also crispy and ruddy Berlin biscuits. This dish is rightfully considered one of the most popular in the German capital. However, you can try this amazing delicacy at home. We will reveal to you the true one.
The capital of Bavaria, its pearl, undoubtedly, is Nuremberg. This city has a rich history and keeps many legends. Everyone who travels around Bavaria should stop by Nuremberg for at least one day, walk along the cozy streets, and admire the neat houses. What to see in Nuremberg in one day read in.
Recipe 2
For those who appreciate traditional homemade options ...
You will need:
- Veal (3 parts) - 750 gr.
- Pork (1 part) - 250 gr.
- Parsley
- Egg white - 1 pc.
- Lemon zest - from half a lemon
- Pork fat - 250 gr. (you can take both raw and boiled bacon)
- Onions to taste (a little)
- Salt and white pepper to taste (add nutmeg, cardamom, or grated ginger)
- Crushed ice - 150 gr.
- Cleansed Pork Intestines
Note: Sausages can also be cooked in a double boiler. Sausage meat should be chilled.
We fry the sausages!
Those who bought the semi-finished product "White (Bavarian) sausages" can be recommended to try fried sausages. Before frying, sausages can be brushed with adjika. Or you can douse them with beer.
Sausages from packages are in no way inferior to freshly prepared ones.
Do you know what is in the top ten most popular alcoholic beverages the world. The secret of the drink has not been kept in the strictest secret for many decades. If you don't know what to bring your friends from Germany as a gift - Jägermeister is what you need.
If you are thinking of a train to Munich, there is no better time than this. It is in this month that the capital of Bavaria will appear before you in all its splendor.
The most convenient way to get around Munich is by metro. will quickly take you to any place.
Where to taste Bavarian sausages? Weisswurst at home
Munich
The Hofbräuhaus is very cozy and delicious.
Berlin
- Bayerische Restaurants, Restaurants address - Bornholmer Str. 87, 10439 Berlin - This place serves traditional Bavarian cuisine, including white sausages;
- Zillemarkt, address - Bleibtreustr. 48a, Berlin-Charlottenburg, delights visitors with a selection of German sausages, including Bavarian ones!
White sausages in Russia
Moscow
Weisswurst can be enjoyed in Moscow and German restaurants other cities of Russia. You can cook Bavarian sausages at home, ball yourself, family and friends with a hearty, aromatic and natural dish. And you can wave to Bavaria - to sausages and beer, leisurely walks and cozy pubs, beautiful landscapes and chic establishments, Oktoberfest and historical monuments.
Bavarian sausages are perfect snack for beer. They are nourishing, tasty and savory, it is a pleasure to eat them. But what is sold in modern stores does not look like real sausages. And therefore, in order to fully enjoy the taste, it is better to cook such a dish yourself at home.
What is this dish?
Bavarian sausages, sometimes called Munich or German sausages, are a traditional dish national cuisine Bavaria (this is the area in Germany). They appeared a long time ago and almost immediately became a popular snack for beer. And today they are common not only in Germany, but also in many other countries.
What is required for cooking?
Bavarian sausages are quite easy to prepare if you have the necessary tools and ingredients on hand.
Components
Sausages are prepared, of course, from meat, and usually a mixture of beef and pork is used, sometimes lard is added, it makes the appetizer more fatty. Also, spices are an integral part, and a lot of them are added, since in Germany and especially in Bavaria, spicy dishes are very fond of. If desired, you can add milk or cream, such an ingredient will make the meat more tender.
The casing is used natural, usually pork or beef intestines, of course, peeled, play its role.
Gadgets
Since the meat will be crushed, you will certainly need a meat grinder, and a special one with a nozzle for cooking sausages and sausages (it looks like a small funnel on which the shell is put on).
How to cook?
So how do you prepare Bavarian sausages? We offer you two options.
Option one
This recipe is classic, the sausages will turn out to be hearty and savory.
List of required ingredients:
- 1.5 kilograms of veal;
- 500 grams of pork fat;
- 1 large onion head;
- a pinch of nutmeg;
- greens to taste;
- ground black pepper and salt to taste;
- pork intestines (for the shell).
- The meat must be washed well and cleaned of veins, if any. Next, cut it into small cubes.
- Peel the onion, cut into slices.
- Pass the meat through a meat grinder along with onions, and preferably twice, so that the sausages are tender and not sinewy.
- Add greens to the minced meat (it must first be washed and chopped), salt, nutmeg and pepper, mix everything well.
- Now attach the sausage attachment to the meat grinder. Cut the intestines into several equal pieces about 20-30 centimeters long. Take the first part, tie one end with a thread or rope, fill the resulting tube and tie the other end. Prepare the rest of the Bavarian sausages in the same way.
Option two
This option involves the addition of cream or milk, so the sausages will be more tender. And the wine will make them especially aromatic.
- 1 kg of pork;
- 500 grams of beef;
- 300 grams of pork belly;
- a glass of milk;
- a glass of cream;
- 200 ml of dry white wine;
- several pieces of loaf;
- a pinch of ground cloves;
- a pinch of nutmeg;
- salt to taste;
- intestines.
- Pass pork, brisket and beef through a meat grinder.
- Soak the loaf with milk, and when it softens, add it to the minced meat together with cream, wine, salt and seasonings, mix everything thoroughly, or it is better to pass it through a meat grinder again.
- Now fill the intestine with minced meat, dividing it into parts and tying the ends with a thread.
- These sausages are best fried.
Heat treatment
There are several ways to prepare Bavarian sausages:
- Frying in a pan. And it is better to fry not in oil, but in lard or fat.
- Grilling - perfect way! The sausages will turn out to be very juicy and will acquire an appetizing crust.
- In the oven. Why not? Just grease a baking sheet or lard, coat the sausages with them, place them at some distance from each other and bake until tender, that is, until golden brown appears.
- Cooking. Yes, sausages can be boiled. A kind of dietary option.
- If you wish, you can prepare a charcoal snack by putting sausages on skewers or placing them in a wire rack.
- Stewing is also allowed, and it is advisable to stew in some kind of piquant sauce.
How to serve?
Such an appetizer is served, of course, to the favorite foamy drink - beer. In addition, they must certainly be accompanied by some kind of sauce, preferably spicy. It can be mustard or, for example, ketchup. And in Bavaria, sausages are often served with pretzels, and this combination turns out to be incredibly tasty and harmonious!
As for serving, it is best to put all the sausages on one large dish and place the bowl of sauce next to it. It is quite possible to eat such a snack with your hands, but neat and pedantic gourmets will prefer to eat with forks and from their own plates, so do not forget about them.
Several useful tips to help make Bavarian sausages even more delicious:
- If you are using not very fatty meat, then by all means mix it with lard, since the appetizer should turn out to be quite fatty.
- The intestines must be thoroughly rinsed, otherwise the finished dish may acquire an unpleasant aftertaste. Wash them inside and out under running water. If it is not possible to remove all the insides, then you can leave the guts for a couple of hours in a bowl of water. Then they need to be dried and then they will be ready to use.
- You can add any seasonings to your liking, but in the end the sausages should turn out to be quite spicy, otherwise they cannot be called Bavarian.
- You can add beer (especially dark) to the minced meat, it will add extra juiciness and incredible aroma to the appetizer.
- Be sure to serve the Bavarian sausages hot, otherwise they will not be tasty and juicy!
Now you know exactly how to please your household or guests.