Bockwurst
The Bockwurst is a German type of sausage . It was originally served with bock beer . Alternative names are, for example, Knobländer , Rote or Rote Wurst .
history
The word bockwurst came up in the 19th century as a name for sausages that were eaten during the bock beer period.
Bockwurst was common in Bavaria in the first half of the 19th century . In his Bavarian Dictionary , published in 1827, Johann Andreas Schmeller characterized bock beer with bockwurst as a “popular old Munich breakfast”.
According to a Berlin tradition, the Bockwurst and its name are said to have originated in Berlin in 1889. At the opening ceremony of the winter semester of 1889, the local restaurateur Robert Schol (t) z is said to have offered his guests the fine boiled sausages of the Jewish butcher Benjamin Löwenthal, which would have consisted only of veal and beef sausage, in contrast to the otherwise usual coarse Knacker / Knobländer . The Tempelhofer Bock, a regional bock beer, was also offered. Allegedly the (previously unknown) type of sausage was called Bockwurst by the guests. In the period that followed, it has become a typical snack in Berlin and the surrounding area.
Classification and manufacture
The Bockwurst is a scalded sausage that is smoked in a hot smoke for about 30 to 60 minutes before cooking . This gives it its typical brownish hue. The German Food Book specifies pork and bacon as the starting material . The addition of beef is permitted and helps to increase the firmness ( crackers ). Meat from other animal species may only be used if this is indicated in the sales description of the product (e.g. poultry sausage, lamb sausage).
A bed in the form of ice is added to the finely chopped sausage mass (sausage meat ), which gives the sausage its consistency. The pouring amount is usually around 20% based on the meat and fat material. Other ingredients are nitrite curing salt , technologically necessary substances (e.g. cutter aids ) and spices. Typical spices are pepper , paprika , ginger , mace and coriander .
The sausage meat is usually filled into narrow pig intestines (narrow S-gut, pork char). Alternatively, sheep cheesecloth or edible artificial intestines (collagen intestines) can be used. The diameter (caliber) of the sausage casings is usually less than 32 mm (mostly between 28 and 30 mm).
Required analysis values
The guidelines for meat and meat products prescribe a muscle protein content ( BEFFE content ) of at least 8% for Bockwurst . The muscle protein content must also make up at least 75% of the meat protein in the product.
Web links
Individual evidence
- ↑ Bockwurst. In: Digital dictionary of the German language .
- ^ Johann Andreas Schmeller : Bavarian Dictionary. Collection of words and expressions . tape 1 . Cotta, Stuttgart and Tübingen 1827, p. 151 ( full text in Google Book Search [accessed October 15, 2014]).
- ↑ Background story at friedrichstraße.de.
- ↑ a b German food book, guidelines for meat and meat products. LTS 2.221.03.
- ↑ German food book, guidelines for meat and meat products. LTS 2.11
- ↑ Christine Brombach: Butchery Today. Basic and specialist level in learning fields. Büchner, Handwerk und Technik, Hamburg 2007, ISBN 978-3-582-01410-8 , p. 313 ff.