Franconian cuisine

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As Franconian cuisine the total number of typical regional dishes in which it is German region Franken called. Products such as Nuremberg gingerbread , Nuremberg city sausage , bratwurst or Franconian wine are well known beyond Franconia .

Well-known dishes and specialties

bratwurst

"Drei im Weggla "
" Saure Zipfel " with stock and onions as well as with a pretzel

Franconian cuisine is mostly associated with the nationally known " Nuremberg sausages " made from pork . The Franconian bratwurst kitchen has a much greater variety.

The "small" Nuremberg bratwurst is native to the city of Nuremberg (and may only be produced there) and is consumed in multiples of three in and around Nuremberg (six pieces, nine pieces, twelve pieces, etc.). Three sausages are usually consumed in a Weggla , six mostly on cabbage . In terms of taste, it corresponds to the bratwurst that can be found in the Ansbach area: In addition to salt and pepper, it is seasoned with marjoram .

The bratwurst is also prepared with marjoram in the rest of Franconia. In western Main Franconia, the Franconian bratwurst , which is about twelve centimeters long and thick as a thumb, is eaten individually or in pairs. In the Hofer room, the Hofer Bratwurst , which is filled with finely chopped sausage meat, is the size of a small finger and is much leaner, is common and consumed in pairs. The Kulmbacher Bratwurst, which is common in neighboring Kulmbach, is thin and lean like the Hofer Bratwurst, but in contrast to this, it has a high proportion of veal. A special specialty , only available in the city and district of Coburg , is the Coburg bratwurst . It is similarly coarse and thick as the Franconian bratwurst, but is roasted dark for a long time over a full fire made of pine cones , and receives an additional aroma from the thick smoke of the burning pine cones .

Most often, sausages are fried on the grill or (at home) in a pan, and then usually eaten in a bread roll or on sauerkraut . On sauerkraut they are ordered as "two on cabbage", "three on cabbage" (Franconian bratwurst) or "six on cabbage" (Nuremberg bratwurst), while you order your bratwurst in bread rolls at bratwurst stands at events, in pedestrian zones and city centers. Fried sausages are usually eaten with medium-hot or hot mustard or horseradish . Ketchup is available as a spice for bratwurst at practically all bratwurst stands and is popular with children, but it is not used in traditional Franconian cuisine.

As a variant, there is the option of cooking the sausages in vinegar. This brew consists of water, vinegar , onion rings , sliced carrots , salt , pepper , a bay leaf and juniper berries . The small sausages are left to cook for about 15 to 20 minutes below the boiling point. This sausage dish is known in Franconia and Upper Palatinate as "Saure Zipfel" or " Blaue Zipfel ".

As a snack, the sausage meat is spread raw about one centimeter thick on hearty farmer's bread, topped with diced onions and seasoned with salt, pepper and paprika, which is what East Franconian "Ghäckbrot" or "Ghacktsbrot" (from minced meat ) or simply "Ausgstraaftaa" means “( Stripped ) calls. In rural areas this is often referred to as tartar bread, which has nothing to do with the actual beef tartar . Smoked sausages are also a popular component of the snack platter.

carp

Baked carp

The Aischgründer mirror carp is native to the area between Forchheim and Bad Windsheim im Aischgrund . Traditionally, the fish is divided in two lengthways and is baked or " blue " (in vinegar or beer stock ) a specialty for all months with an "r". In being baked form cock fish and roe sex means of carp mentioned are considered a delicacy and are in francs as "Ingreisch" (of offal known). However, you often have to order these dishes in advance in carp restaurants. To taste the real Aischgründer carp places are own fish farming best suited in autumn (September to November). After that, the carp often come from Eastern European countries and are no longer so fresh due to the transport. Only a really fresh carp writhes while baking. If the fish is flat on the plate, this is an indication that it is not a freshly slaughtered fish.

flesh

Franconian Schäufele

As in most German regional kitchens, there are also many meat specialties in Franconia, especially pork . The baked pork shoulders, the so-called Schäufele (because of the shovel-shaped shoulder blade) with the crispy, diamond-shaped rind are well known. Roast pork with a crust is also popular . It is similar to the Upper Bavarian one, in addition to the dumpling , sauerkraut , red cabbage , "Wirsching" ( savoy cabbage ), green beans or various salads are served as a side dish.

The Franconian sauerbraten is also a specialty . In contrast to the Rhenish sauerbraten, it is prepared without raisins. The sauce of the sauerbraten is bound with a slightly sweetened gingerbread (“ sauce cake ”) soaked in a little water and crushed . The gingerbread gives the Franconian sauerbraten its own note. As a vegetable side dish is red cabbage served, in some areas even a bowl belongs cranberry compote to Arrangement.

In the Schweinfurt butcher's bowl , cooked parts of the pork are served as kettle meat together with sauerkraut, fresh bread, and grated horseradish directly on wooden platters the size of a table. There is also Franconian wine and finally a packet of liver and blood sausages to take away.

Baked blood , also called Schwaaß, is still a popular, traditional dish, especially in the Hofer Land. Similar to blood sausage or pressed sack, diced bacon, onions and stale rolls are added to the blood collected from the animal, seasoned with marjoram and salt and the whole thing is baked. Traditionally, sauerkraut and potatoes are eaten as side dishes.

Side dishes

For roasting there is a mixed salad and raw or half-silk dumplings, in Franconia the classic side dish . These dumplings are filled with some bread cubes. If there are still dumplings left over from the Sunday meal, they are traditionally cut into pieces on Monday and fried in a pan. For the preparation of dumplings , jacket potatoes from the day before and mixed bacon are mainly used. These dumplings are considered a typical Lower Franconian specialty. In Franconian cuisine, vegetables are almost only served as a side dish. Usually start sauerkraut , white cabbage , red cabbage , savoy cabbage , kohlrabi or carrots . Salsify , also known as winter asparagus, has been grown in Franconia since the 17th century. With boiled ham and boiled potatoes as a side dish and served in a cream sauce, they are a typical dish in the cold season.

Franconian asparagus with potatoes, melted butter, ham, red press sack and Silvaner

Also asparagus , such as several varieties of garlic country , is used in the Franconian cuisine. This is peeled, boiled and served warm, typically with boiled ham fried in butter or sausages with boiled potatoes. Alternatively, asparagus is very popular as a side salad.

A special supplement is known as Kren horseradish . It is mainly grown in Middle Franconia between Erlangen , Forchheim and Höchstadt an der Aisch , especially in Baiersdorf . Krensauce is mainly served with boiled beef ( horseradish meat ), but is also used for many other dishes.

gingerbread

Nuremberg gingerbread with almonds and icing

In the Middle Ages, Nuremberg was a trading center for, among other things, exotic spices. In the surrounding Nuremberg Reichswald there were many "Zeidler" ( beekeepers ) for honey production, these factors establish a long tradition of gingerbread production. The gingerbread has its origin in the nearby monastery in Heilsbronn. From the end of August until winter, the pastries are offered together with “Christkindlesmarkt mulled wine” made from blueberry wine. Today there are only a few small manufacturers who work by hand. Most of the gingerbread now comes from industrial production. Many Franconian bakeries and confectioners also make their own gingerbread and other Christmas cookies during Advent. The most popular variant is called Elisen Lebkuchen , which often have a rectangular shape in addition to the traditional round ones. The quality levels of gingerbread are defined in the “Guiding Principles for Fine Baked Goods”. This means that the high quality level is always a wafer gingerbread.

Küchle

In Franconia and in parts of Upper Bavaria, a sweet yeast dough baked in fat is called Küchle, Küchla or pulled donut , which is often freshly prepared in public at festivals.

Küchla with powdered sugar

There are different shapes of the cakes: They can be square, rectangular or round. The latter are also called Knieküchle because the bakers used to pull them over their freshly washed knee in order to get the thin crust typical of Küchle. Today this goal is achieved either by pulling the yeast dough lump over the hand, over a turned donut stick or even over a rubber ball. With this form, the cake is fried in fat. There are also regional differences in size: A distinction is made between the large (Catholic) hat donuts and the smaller (Protestant) Küchle / Küchla. In the Bamberg area, the Küchla are known as hat donuts and are infused in such a way that they are not flat, but almost hemispherical.

This process has resulted in a pastry that consists of a three-centimeter-high bead of dough in a golden brown color, has a taste similar to donut dough and has a thin crust on the inside that is almost transparent.

Rectangular cakes, so-called Striezel, puff up in the shape of a pillow when frying in fat. This process is also known as "rising". When fully baked, they consist of a thin, flat, golden-brown base and a thicker, pillow-shaped top. The upper half of the hood is also golden brown, the lower half is lighter. This is because the cakes are turned over when baking. Since they have already inflated themselves at this point, they swim on the fat, so that only part of them is in contact with the hot fat, and they brown. The baking process is sensitive to minimal defects in the dough: If it tears when it rises, the cake collapses and remains flat or irregularly shaped with a few bubbles. These failed pastries are known as "Dutschen".

Blooz, a cake made from yeast dough, is common in Hohenlohe, which is part of the Franconian region .

beverages

Schlenkerla, a smoked beer from Franconia
Wine in the Bocksbeutel

In Franconia is the area with the highest density of breweries in the world, which is why the term beer Franconia was formed. There are around 270, mostly small, breweries in Franconia. Especially in Franconian Switzerland and in the Bamberg district, many villages still have their “brews” that survived the great death of breweries in the 1970s and 1980s. The "cellars" open in summer. These rock cellars used to be used as a storage location for beer, because before the era of the refrigerator, beer could only be kept fresh there with ice cut from rivers and streams or specially created ponds in winter. Today the cellars are often very romantic places, but they mostly only offer cold cuisine. It is customary, his "Vespers" ( snack ) to the extent necessary (one liter beer) or "Seidla" (half a liter of beer) itself.

There are also many small breweries along the Main and in northeast Upper Franconia. The town of Kulmbach was made public by advertising a resident brewery as "secret capital of beer", and in the city of Hof are six independent medium-sized breweries, while (for comparison) in about eleven times larger town of Nuremberg only four breweries (the Large brewery Tucher Bräu and three small breweries with an attached restaurant (Barfüßer, Altstadthof, Schanzenbräu) exist. In Fürth, which used to be known as a brewery town with five large breweries and several small ones, there is no longer an active brewery today. The city of Bamberg with twelve breweries and just over 70,000 inhabitants is considered the Franconian beer city.

Wine is especially widespread in Lower Franconia . The Franconian wine is typically bottled in bulbous Bocksbeutel bottles. The Franconian wine-growing region is best known for its white wines Silvaner , Bacchus and Riesling as well as the dry red wine Domina . Braking is a specialty during the grape harvest .

Intangible cultural heritage "Upper Franconian specialties"

The preservation and promotion of culture, diversity and quality of regional specialties in Upper Franconia was included in the UNESCO register of good practice examples of the intangible cultural heritage in 2016 .

literature

  • Thomas Häußner (Ed.): The old Franconian kitchen. Echter, Würzburg 2000, ISBN 3-429-02261-4 .
  • Oliver van Essenberg (Ed.): Enjoy the way of life - specialties in Franconia. selekt Verlag, Bamberg 2016, ISBN 978-3-9813799-9-0 .
  • Ulla Jakobs (compilation and processing): The best recipes from Franconia , Mosaik Verlag, ISBN 3-576-10582-4

Web links

Commons : Fränkische Küche  - Collection of pictures, videos and audio files

Individual evidence

  1. Nuremberg Asparagus Days: The last asparagus in the region. Nürnberger Nachrichten, June 16, 2017, accessed on October 3, 2018 .
  2. Preservation and promotion of culture, diversity and quality of regional specialties in Upper Franconia on unesco.de, accessed on August 4, 2019.