Cabbage sausage
Krautwurst is a regional sausage specialty from Upper Franconia and the neighboring northern Upper Palatinate that contains white cabbage (cabbage). It is a spreadable cooked sausage in pork intestines with a liver portion and an insert made from fresh, steamed white cabbage, which is offered smoked or unsmoked. The herb content is usually around 10% today, but it can also be higher; The cabbage is finely chopped up and "overcooked" during the production of cabbage sausages and should only be perceptible as a flavor component. Cabbage sausage is fried in the pan and served with fried potatoes and sauerkraut , but it is also enjoyed cold.
In addition, with "herb sausage", a bock sausage-like scalded sausage , which is strongly with marjoram seasoned.
preparation
Fresh white cabbage is finely chopped, steamed, pressed and poured with kettle broth from sausage production, seasoned with marjoram, juniper and allspice . Pork is ground, brewed and together with fresh liver and cabbage minced , filled in hog - partly in jars or cans - and brewed. Fresh produce is then partly smoked.
distribution
Krautwurst is available all year round, but is offered by butchers in the Bamberger Land , in Franconian Switzerland and in the Steigerwald , especially during the "Krautsaison" from October to March . It is said to have arisen from the practice of extending the boiled sausage meat with white cabbage when there is a lack of meat, but is no longer necessarily produced from this motivation.
Individual evidence
- ↑ Cabbage sausage. Genussregion Oberfranken eV, accessed on December 29, 2014 .