Coburg bratwurst

from Wikipedia, the free encyclopedia
Grill for Coburg bratwurst

The Coburg Bratwurst is a traditional specialty in Coburg and the surrounding area. It consists of at least 15% seared beef or veal, roughly defatted pork and pork rich in fatty tissue. Raw eggs are used as a binding agent - with a special permit. It is seasoned with salt, pepper, nutmeg and lemon.

The "Bratwurstmännle" on the town hall roof

Coburg bratwursts are traditionally fried in the catering trade on a grill over a fire of pine cones , called Kühle in Coburg. The so-called "Bratwurstmännle", which is located on the roof of the Coburg town hall, has been watching over the production of the Coburg Bratwurst for over 250 years. In fact, this represents the city saint of St. Mauritius .

It is considered a variant of the coarse bratwurst .

Pollutant pollution when grilling

In 2012, limit values ​​for polycyclic aromatic hydrocarbons (PAH) in grilled meat were introduced in the European Union . In the spring of 2014 higher than the limit of the EU were investigated at the LGL sausages benzo [a] pyrene levels detected (77 micrograms with admissible five micrograms of benzo [a] pyrene per kilogram of meat). The bratwurst temporarily had to be grilled on charcoal . The butchers' guild initiated a series of measurements, experimented with beech wood, which led to similar limit values ​​being exceeded, and initially recommended using charcoal and adding only a few and as dry as possible pine cones or beech wood in order to maintain the taste and reduce the benzo [a] pyrene values . The use of a special grooved grate was also considered, with which less fat should drip into the fire. The changes implemented by the end of 2014 include higher roasting grids, smaller gaps between the flat iron of the grillage and searing on pine cones with ready-to-cook cooking on beech wood. In 2018, the butchers' guild recommended reducing the number of cones. In the absence of a European exemption, the gentle grilling techniques will continue to be used. An application for an exemption was submitted to the Bavarian Ministry of Consumer Protection in May 2018 . A series of tests to further optimize the preparation is ongoing.

Individual evidence

  1. ↑ Coburg specialties. Coburg bratwurst. In: genussregion-oberfranken.de. Genussregion Oberfranken e. V., archived from the original on January 9, 2019 ; accessed on January 14, 2019 .
  2. ↑ Ernst Eckerlein: tells from the Coburg homeland . Volume VI, Fiedler-Verlag Coburg, 1986, p. 105.
  3. ↑ Coburg Bratwurst. Roasted over a fire made from pine cones. In: www.spezialitaetenland-bayern.de. Bavarian State Ministry for Food, Agriculture and Forestry , accessed on January 12, 2019 .
  4. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products . 23rd edition. Deutscher Fachverlag, 2009, ISBN 978-3-86641-187-6 , ISSN  1438-3160 , p. 357 .
  5. ↑ Is the traditional Coburg bratwurst threatened with extinction? In: Nürnberger Zeitung . May 24, 2014, p. 19 .
  6. ↑ Olaf Przybilla: 9 cm versus real sausage art . In: Süddeutsche Zeitung . September 24, 2014, ISSN  0174-4917 , p. 29 .
  7. ↑ A bratwurst in the crossfire . In: Münchner Abendzeitung . No. 11 , May 24, 2014, p. 11 .
  8. ↑ Simone Bastian: Flames and cones damage . In: Coburger Tageblatt . May 24, 2014, p. 3 .
  9. ↑ a b In Brussels it was about the sausage . In: Franconian Day . July 29, 2016, p. 21 .
  10. ↑ Helke Renner: The main thing is that it tastes smoky . In: Coburger Tageblatt . July 2, 2014, p. 9 .
  11. ↑ Helke Renner: The city ​​has filed a complaint itself . In: Coburger Tageblatt . June 14, 2014, p. 9 .
  12. ↑ Simone Bastian: Cooling doesn't hurt bratwurst . In: Franconian Day . November 8, 2014, p. 16 .
  13. ↑ a b Simone Bastian: More than sausage tradition . In: Coburger Tageblatt . May 10, 2018, p. 10 .