Meat roast
Mutzbraten is called a fist-sized piece of meat from the shoulder or the comb of the pig in the east of Thuringia and in the west of Saxony , which is seasoned with salt , pepper and marjoram , marinated and cooked in birch wood smoke on so-called Mutzbraten stands. Bread , sauerkraut and mustard are usually served with it, whereas consumption with ketchup is rather frowned upon.
Mutzbraten is best known around Schmölln and Altenburg in East Thuringia and in the Thuringian Woodland . In the Altenburg dialect, the word "Mutz" describes an animal without a tail, here the pig. Especially in Holzland, the “Mutz” is jokingly named as the supplier of the meat for the Mutzbraten, a mythical creature, an “egg-laying woolly milk pig, which is essentially similar to the Bavarian Wolperdinger ”.
history
At the beginning of the 20th century , the first Mutzbraten were offered to the public in Schmölln . At that time, the Mutzbratenstand consisted of four sticks stuck into the ground with side supports for the skewers. In the middle there was a birch wood campfire, long pans to catch the fat were placed under the skewers. The film was initially shot by hand. The heat and smoke of the fire were very hard on the assistants - mostly children who received a meat roast free of charge for their hours of work - but the technology remained unchanged for decades.
When electric gear motors came onto the market in the sixties, many inventors tried to make the preparation more effective and pleasant. On behalf of local butchers, meat roast stands that had an electric drive were now also industrially manufactured. Nevertheless, the Mutzbratenstand was never produced as a “consumer good”. For many it was difficult to get access to the technology of the state- owned companies , which is why they built their own booth for private use. The motor of a Trabant windshield wiper and a bicycle or moped chain were mostly used for the drive . Due to technical progress, the Mutzbraten became known beyond the borders of Schmölln and the surrounding area.
In the meantime, there are not only stalls and accessories to buy, you can also order ready-cut and seasoned meat roast from local butchers.
Original Schmöllner Mutzbraten
The Original Schmöllner Mutzbraten is prepared from pork neck or shoulder . The meat should be streaked with fat, because lean meat would dry out during preparation and take in too little of the aroma of the birch wood , which is an essential characteristic of the Mutzbraten. Cube-shaped pieces of meat weighing around 250 g are cut and soaked in salt, pepper and marjoram for several hours. The skewered meat is then grilled over birch wood on a roast meat stand for at least two hours. The Mutzbraten is served with bread , sauerkraut and some mustard .
Both "Original Schmöllner Mutzbraten" are and "Schmöllner Mutzbraten" at the German Patent and Trademark Office registered trademarks in favor of the city administration Schmölln . "Original Schmöllner Mutzbraten" is registered as a word and image mark for the following classes of goods: grills; Meat and sausages; Poultry and game; Sauces (condiments); Sauerkraut; Pork meat; Organization and conducting of folk festivals, including with musical performances; Organization and conducting of congresses, conferences and seminars; Presentation of exhibitions and operation of a museum on the history of crafts, cities or culture; Operation of a discotheque; Operation of sports facilities and sports fields; Operation of amusement parks; Organization of competitions for education and entertainment; Compilation of programs for presentation on radio and television. “Schmöllner Mutzbraten” only exists as a word mark for the following classes of goods: organization and organization of congresses, conferences and seminars; Operation of a discotheque; Operation of sports facilities and sports fields; Operation of amusement parks; Organization of competitions for education, compilation of programs for presentation on radio and television.
Meat roast stand
The meat roast stand is box-shaped and open on the sides. On the open sides, the skewers are placed, which are rotated by a motor. Birch wood is burned in the middle of the stand, which gives the meat roast a distinctive and intense taste. Gutters are made below the skewers to catch the dripping fat. This prevents the grease from dripping into the fire and producing harmful vapors.
During the GDR era, most of the stands were self-made, rigid and difficult to transport. Today's models can be dismantled and are therefore transportable.
For private use there are meat roast stands for 14, 28 or 52 servings; Stalls for butchers, on the other hand, can hold several hundred portions.
Raw, marinated meat roast
Skewered raw meat roast
Finished meat roast
Mutzbraten served with sauerkraut and bread
Individual evidence
- ↑ Kraftsdorf community - Mutzmuseum
- ↑ Trademark registration number 30159350 from October 9, 2001, current term of protection until at least October 31, 2021.
- ↑ Trademark registration number 30012537 from April 29, 1999, current term of protection until at least April 30, 2019.
- ↑ Patrik Stäbler: From the life of the Mutzbraten King . March 16, 2012. Accessed January 12, 2013.
