The casing for saumagen is pig’s stomach, which is stuffed with a mash of pork meat, carrots, onions, and potatoes seasoned with pepper, thyme, and garlic among other spices. Meaning “sow’s stomach,” this dish comes from the Paltz region of Germany and is similar to Scottish haggis. In Thuringia, rotwurst is known as the “queen of blood sausage.” 22. The mixture is seasoned with cinnamon, cloves, and thyme, then cured with salt. Rotwurst is just one variety of German blutwurst, or blood sausage, and is made with pork blood, liver, speck (pickled pork belly, similar to bacon), and groats (cereal grains). Pinkelwurst is especially popular in northwest Germany. Pinkelwurst is considered a variety of grützwurst - sausages with groats (cereal grains). Traditionally served with kale or potatoes, the pork filling in this sausage is paired with oats and onions. Nürnberger rostbratwurst are grilled or pan-fried and often served in a roll of three to 12 with a side of potato salad or sauerkraut. ![]() But some legends also suggested that their diminutive size arose from the fact that they were passed through keyholes by innkeepers to hungry customers locked out after curfew or snuck through the walls in prisons to hungry inmates. Butchers devised a clever scheme: Make the sausages smaller and thinner so they would be cheaper to produce. Nürnberger rostbratwurst might have first appeared in German cuisine in the early 1300s, but by the 16th century, demand for the sausage had dropped. These finger size pork sausages hail from the Bavarian city of Nuremberg, as the name suggests. The flavor of mettwurst tends to be stronger than most mild German sausages, usually imparted by garlic, pepper, and the addition of a liquor like rum. The texture of mettwurst can vary: Sometimes it’s smoked for long enough that casing produces a satisfying “snap” when you bite into it, but there are also varieties of mettwurst that are soft and spreadable, like liverwurst.
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