bratwurst

from Wikipedia, the free encyclopedia
A typical Nuremberg bratwurst stand

As bratwurst different are sausages from meat referred. It is understood to mean sausages that are intended for frying or that have been fried.

term

The name Bratwurst is a combination of the Old High German words brāto 'sheer meat ' and sausage . The word is based on roast and actually means meat sausage ( Middle High German  brātwurst ). A double origin of the word is not excluded.

The term is used in many ways. In colloquial language it is also used to refer to sausage-shaped, elongated rolls made from meatless doughs and masses, which are similar in appearance and cooking properties to the sausage product.

According to another (regional) view, the term also means a smoked raw sausage made from raw, coarse sausage meat , which is eaten cold or heated in water.

Manufacturing

French bratwurst made from duck meat (left), Italian bratwurst made from pork (center) and Moroccan merguez made from lamb (right), raw ...
... and fried

Bratwurst comes in raw and scalded form, with the scalded form being more common. The most common are unsmoked scalded sausages . Regionally there are also raw sausages as bratwurst. For the production of meat in the meat grinder or cutter, if necessary together with other ingredients (spices, onions, herbs) and aids such as B. Egg whites finely chopped. It is then filled into the intestines of pork or lamb or shaped in another way (such as wool sausage ) without intestines in hot water. Then you scald the sausages in hot water, broth or steam . For preparation, they are usually fried on the grill or in the pan .

As food substitutes, meat-free alternatives are also known as bratwurst, which are put together on the basis of vegetable and other animal protein by adding ingredients such as water, fat or oil, thickeners, colorants and other food additives in order to imitate bratwurst-like properties.

sorts

General terms

Sausage stand at a fair in 1988
Rostbratwurst with a small roll and mustard as a typical snack offer
Hungarian bratwurst with radish and mustard

In Germany, standard recipes are usually used in the production of sausage types. Examples are:

Fine bratwurst (also white sausages)
is a boiled sausage made from bratwurst base meat . It is commercially available in raw or brewed form. It is filled into pig intestines with a diameter of 26 to 28 mm and weighs 80 to 120 g each. A well-known variant is the Rhenish bratwurst , which is made using chicken eggs .
Medium-sized bratwurst (also Franconian bratwurst, pork sausage, grilled sausage)
is a boiled sausage made from pork and bratwurst base sausage. Typical spices are contained in the sausage mixture 1 . The mass has a coarse structure of up to 5 mm. It is filled into pig intestines with a diameter of 26 to 28 mm and weighs 100 g each. Well-known variants are the Polish bratwurst , which is also seasoned with garlic and marjoram , and the Munich bratwurst , which is twisted into strings with a diameter of 22 to 24 mm and a piece weight of 40 to 50 g.
Coarse Bratwurst (also Rostbratwurst, Hamburger Bratwurst, North German Bratwurst)
is a boiled pork sausage. Typical spices are contained in the sausage mixture 1 . The mass has a rough structure of 5 mm. It is filled into pig intestines with a diameter of 26 to 28 mm and weighs 100 g each. Well-known variants are the Coburg bratwurst , which also contains at least 15% beef and fresh egg, and the pine cones are roasted on the grill in an open fire - the so-called cool - and the Franconian Rostbratwurst , which is also seasoned with marjoram and allspice . Almost identical variants are the Nordhäuser Bratwurst , which is also seasoned with caraway seeds and made with raw, chopped onions (4 g / kg), and the Hessian bratwurst , whose onion content is lower (2 g / kg). As a grilled sausage , it is more seasoned, e.g. B. with more pepper or by adding Tabasco or similar special seasonings.
Rostbratwurst
is a synonym for coarse and medium coarse bratwurst. It is a boiled sausage made from pork and / or bratwurst base sausage. Typical spices are contained in the sausage mixture 1 . The mass is ground and chopped until it has a fine structure with a maximum grain size of pea . It is filled into pig intestines with a diameter of 26 to 28 mm and weighs 100 g each. The truffled bratwurst variant is supplemented with finely chopped truffles . The Tyrolean sausages are also made with raw, chopped onions and chopped parsley (10 g / kg). For anchovy sausage , add finely chopped anchovy fillets .
Raw bratwurst (e.g. the Schweinfurt bratwurst or Thuringian bratwurst)
differs from other varieties only in that they are only cooked before consumption. They have to be consumed or sold in Germany on the same day.
Veal sausage
is a boiled sausage made from sausage meat for veal sausage. It is filled into pig intestines with a diameter of 28 to 32 mm and weighs 100 g each.
Beef bratwurst
is a boiled sausage made from beef and meat fat . It differs from the Frankfurt beef sausage only in the use of table salt instead of nitrite curing salt.
Farmer's sausage (also Westphalian or farmer's sigh)
is a cold-smoked raw sausage made of pork . The typical spices are nitrite curing salt , pepper and caraway seeds. It is filled into pig intestines with a diameter of 28 to 32 mm and weighs 100 g each.
Bohemian sausage
is a boiled sausage made from pork, bacon and pork cheek . Typical spices are contained in the sausage mixture 1 . In addition, the mass is seasoned with white wine. With the addition of cutter aids , the mass is finely chopped. Partly the pork cheek is added coarsely. It is filled into pig intestines with a diameter of 28 to 32 mm and weighs 100 g each. According to the original recipe, the sausage strand is formed into spirals / snails of 200 to 250 g. Less white wine is used for the Oberländer Bratwurst variant , and half of the pork cheeks are added in a coarse-grained manner.
Currybratwurst
is a boiled sausage made from pork and bacon . In addition to the sausage mix 1, the typical spices are some curry powder . It is filled into pig intestines with a diameter of 28 to 32 mm and weighs 100 g each.
Alsatian bratwurst
is a boiled sausage made from bratwurst base meat with grated onions. It is filled into pig intestines with a diameter of 28 to 32 mm.
Italian bratwurst (also salsiccia )
is a boiled sausage made from bratwurst base meat, pork and pork belly . Typical spices are table salt, white pepper and fennel seeds . The mass has a fine structure with a grain size of up to 2 mm. It is filled into pig intestines with a diameter of 28 to 32 mm and weighs 100 g each.
Munich bratwurst
is a variant of the medium coarse bratwurst and a synonym for Upper Bavarian bratwurst .
Nuremberg bratwurst
Nürnberger Bratwurst is a boiled sausage made from pork and bratwurst base sausage. Like the local Rostbratwurst, it is protected. Typical spices are included in the bratwurst mix; marjoram is used for this. The mass has a coarse grain size of 5 mm. It is filled into strings with a diameter of 22 to 24 mm and weighs 40 g each.
Upper Bavarian Bratwurst (also Palatinate Bratwurst, Munich Bratwurst, Regensburg Bratwurst)
is a boiled sausage made from pork and bratwurst base sausage. Typical spices are contained in the sausage mixture 1 . The mass is ground and chopped until it has a fine structure with a maximum grain size of pea. It is filled into strings with a diameter of 22 to 24 mm and weighs 40 to 50 g each.
Schlesische Landbratwurst (also Schlesische Landwurst, Kielbassa)
is a cold smoked raw sausage made from pork, bacon and roast beef base. The mass has a fine structure with a grain size of up to 3 mm. Typical spices are nitrite curing salt, pepper, cardamom and garlic. It is filled into pig intestines and shaped into rings or sausages weighing between 300 and 350 g.
Schweinfurt sausage
is a boiled pork sausage. The mass has a rough structure of 5 mm. It is filled into strings with a diameter of 24 to 26 mm and weighs 40 g each. As a specialty, it is usually sold raw and freshly brewed before consumption.
Spanish Red Bratwurst (also Paprika Bratwurst, Stuttgart Bratwurst, South German (Red) Bratwurst)
is a boiled sausage made from pork, seasoned with table salt and rose paprika and noble sweet paprika , the use of which is indicated by the red part of the name . The mass has a fine structure with a grain size of up to 2 mm. It is filled into char with a diameter of 22 to 24 mm. The Silesian Bratwurst variant is also made with caraway seeds and raw chopped onions (2 g / kg).
Vaudois bratwurst
is a boiled pork sausage. Typical spices are table salt, pepper, matzo, ginger, cardamom and marjoram. Medium-bitter white wine is also added. The mass has a fine structure of 3 mm grain. It is filled into pig intestines with a diameter of 26 to 28 mm and rolled up in a spiral shape. The portion pieces are cut from these as required; so the sausage has no sealed ends.
Würzburger Bratwurst (also vintner bratwurst)
is heavily spiced, 15 to 20 cm long and about 15 mm thick. But it also contains a portion of white Franconian wine . The name “Würzburger Bratwurst” goes back to a competition held by Mayor Klaus Zeitler , who called for an original Würzburg sausage to be created.
Kulmbacher bratwurst
is long and thin. It consists of a very fine Mett (veal) and is served in an aniseed roll, the so-called bratwurst stollen.
1The typical bratwurst spice mix of the butcher's trade consists of table salt , pepper , matzo , ginger , cardamom and lemon powder .

Protected names

Nuremberg Rostbratwurst

Nuremberg grilled sausages

The Nürnberger Rostbratwurst is a boiled sausage made from pork. Typical spices are table salt and marjoram. The mass has a fine structure of 3 mm grain. It is filled into strings with a diameter of 15 mm. The Nuremberg Rostbratwurst has a unit weight of 20 to 25 g and a length of 7 to 9 cm. Typically, you eat three im Weggla (three in a roll), or twelve (a dozen) or six (half a dozen) roast sausages with cabbage on a tin plate.

The designation "Original Nürnberger Rostbratwurst" or Nürnberger Bratwurst is protected by the EU Commission as a geographical designation of origin . Only bratwursts that are produced in the city of Nuremberg and according to a defined recipe are allowed to bear this name. The legal protection includes the recipe that was laid down on March 18, 1998 by a resolution of the Committee for Law, Economics and Labor of the City of Nuremberg.

In Nuremberg, bratwurst is produced by four large industrial companies, namely Schlütter / Ponnath , Kupfer, Forster / Wolf, HoWe Wurstwaren ( Hoeneß -Weiß) and numerous butcher shops. A project of the EU Commission has been running since 2010, in which the marketing and sale of the “Nuremberg Bratwurst” is promoted under the term Weltgenusserbe Bayern . Nuremberg grilled sausages are prepared as a special delicacy in Nuremberg sausage roasters. These special restaurants (e.g. Zum Gulden Stern from 1419, Bratwurst-Röslein , Bratwurst-Glöcklein ) are often restaurants with a tradition that goes back centuries.

St. Gallen bratwurst

OLMA sausages

St. Gallen veal bratwurst is a boiled sausage made from pork, bacon and at least 50% veal in the meat content of the sausage. If there is less veal, they are called St. Gallen bratwurst. Milk gives the St. Gallen bratwurst its characteristic white color. The spices salt, white pepper and mace are mandatory, other spices such as onion, lemon, nutmeg, cardamom, coriander and ginger are permitted. After filling into a skin made of pig intestine, the raw sausage is scalded for ten to twenty minutes in water at about 70 degrees Celsius and then quickly cooled in an ice bath. Since 2008 the St. Galler Bratwurst has been registered as a PGI or Indication géographique protégée ( IGP ) for the Eastern Swiss cantons of St. Gallen , Thurgau , Appenzell Ausserrhoden and Innerrhoden . The OLMA bratwurst and the St. Gallen children's festival bratwurst only differ in size and weight.

Both manufacturers and lovers of St. Gallen bratwursts vehemently advocate enjoying the sausage without mustard. Those who do not adhere to it are torpedoing eastern Switzerland's food culture. It is simply scandalous to eat sausages with mustard in Eastern Switzerland. The Eastern Switzerland sausages are a delicacy as such. Precisely because the people of Eastern Switzerland campaign and fight so vehemently for their custom, this also inspires opponents and satirists to present their point of view.

Thuringian sausage

Thuringian roast sausages

The Thuringian Rostbratwurst (also Thuringian Roster ) is a medium-fine Rostbratwurst made in the Free State of Thuringia from coarsely defatted pork, pork cheek without rind, possibly with stripped veal or beef , raw or scalded and with a spicy taste. Typical spices are salt, pepper and, depending on the regional character, in particular caraway, marjoram and / or garlic. The mass has a fine structure of max. 3 mm grain. It is in the narrow natural casing of pigs or sheep, each piece is at least 15 cm long and 100 g to 150 g in weight with a fat content of 20 ± 5%. Since January 6, 2004, the name Thuringian Rostbratwurst with these features has been registered as a protected geographical indication (PGI). Originally, at least 51% of the raw materials used had to come from Thuringia in order to be allowed to be called that. This condition was deleted in 2012 following Germany's application published in the Official Journal of the European Union on October 22, 2011. The reason was that the quality or reputation of the Thuringian Rostbratwurst does not depend on the origin of the raw materials, but is based on the art and experience of the Thuringian butcher's trade and traditional recipes.

The Thuringian Rostbratwurst has a centuries-old tradition. The oldest known documentary mention of a bratwurst in the region is in the Thuringian State Archives in Rudolstadt in a copy of the provost's bill of the Arnstadt Jungfrauenkloster from 1404. There it literally says: "1 gr vor gutme czu brotwurstin" (1 groschen for bratwurst casings ). The oldest known recipe is in the Weimar State Archives . It comes from the regulations for the butcher's trade in Weimar, Jena and Buttstädt from July 2, 1613. The Thuringian-Erfurt cookbook from 1797 contains another recipe , which also mentions a smoked variant.

Bratwurst in Austria

Sausages of all kinds are known throughout Austria. For example, the “Instructions for an Austrian Agriculture and Housekeeping Calendar ” from 1769 mentions: Westphalian cracked sausages and sausages, kasellian blood sausages, hamburgers and Hanoverian brain sausages and liver sausages, and Frankfurt press gizzards . Most of the time, sausages were already made in the course of slaughter for direct consumption as part of the sauté dance . Accordingly, there were always regional differences in the recipe.

In the Codex Alimentarius Austriacus it is listed as boiled sausage in chapter B14.

In traditional knowledge , the bratwurst is listed in the register of traditional foods for the whole of Austria .

In Upper Austria , the 1st Sunday in Advent is also called Bratwurst Sunday , as it is the custom that sausages with sauerkraut are eaten for lunch on this day.

Statistics and miscellaneous

1. German Bratwurst Museum in Holzhausen
Actual illustration of the long bratwurst, which was carried around by the butcher's tradesmen ... 1658 in the place ... and its length was 600 and 58 Eln ... , Nuremberg 1658

The image of Germany abroad, especially in the USA, is shaped by beer, sausages and sauerkraut . The five most popular sausages are salami (5.5 kg / head / year), meat sausage , sausages (4.3 kg / head / year), cooked ham (2.7 kg / head / year) and sausages (2.7 kg / year) Head / year). While the purchase volume generally fell by 2.7% in 2012, the decrease for bratwurst and sausages was particularly pronounced at 4%. Around 90% of Germans put sausages on the grill. Private purchases made up 8.3% of bratwurst. The share of sausages in total sausage and meat consumption per capita (31 kg) is 2.7 kg. In 2011 the production of sausage products in Germany was 1.49 million tons. The largest product group is made up of scalded sausages with 878,513 t, followed by raw sausages with 450,150 t. This is followed by cooked sausages with 169,984 t and finally sausages with 122,000 t.

The Nuremberg bratwurst bell was mentioned for the first time in 1313 in a statute issued by the council of the imperial city of Nuremberg and was thus the oldest bratwurst kitchen in Nuremberg. The statutes determined a meat inspector who carried the service designation "sausage", the sausage production is still subject to the strictest regulations due to the Nuremberg Purity Law . Weight, thickness and length are also constantly checked, of which not only a sausage measure adorning the tombstone of a “cook of St. Lorenz” who died in 1554 at the Rochus cemetery bears witness, but also the current length measuring fork, which the chairman of the sausage protection association uses as an official symbol.

Due to the attributed importance of the Thuringian Rostbratwurst for the Thuringian way of life and also with the aim of promoting tourism, the 1st German Bratwurst Museum was opened in Holzhausen near Arnstadt in 2006 . In addition, in 2006 the city of Suhl crowned a sausage king of Thuringia for the first time .

A sausage with a total length of 5888 meters was produced in Kumhausen in 1999.

Similar dishes

literature

Web links

Wiktionary: Bratwurst  - explanations of meanings, word origins, synonyms, translations
Commons : Bratwürste  - Collection of images

Individual evidence

  1. ^ Bibliographical Institute. Dudenredaktion (ed.): Duden, the dictionary of origin. Etymology of the German language . 5th edition. Dudenverlag, Mannheim 2014, ISBN 978-3-411-04075-9 , pp. 184 .
  2. ^ Friedrich Kluge : Etymological dictionary of the German language . 24th edition. de Gruyter, Berlin a. a. 2002, ISBN 3-11-017472-3 , pp. 146 .
  3. ↑ Entry for sausage at duden.de
  4. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .
  5. ^ Upper Palatinate peasant sigh. In: Bavaria, a country of specialties. Bavarian State Ministry for Food, Agriculture and Forestry, accessed on October 12, 2018 .
  6. ↑ Original recipe from 1998
  7. ↑ St. Gallen Bratwurst specification sheet (PDF, 98 kB, July 27, 2016)
  8. ↑ Entry at kulinarischeserbe.ch .
  9. ↑ St. Gallen bratwurst IGP. Website of the St.Galler Bratwurst, Salez variety organization, accessed on July 18, 2016 .
  10. ↑ What Coop has allowed itself to be scandalous, eastern Swiss sausages can be enjoyed without mustard
  11. ↑ St. Gallen butcher: «Add mustard? Yes, but not with our sausage »
  12. ↑ If I were king, I would have mustard with my sausage
  13. ↑ Bratwurst with mustard - DiCaprio has to pay for it Humorous video clip with Swiss German subtitles
  14. ↑ Regulation (EC) No. 2206/2003 of the Commission of December 17, 2003 Thuringian Rostbratwurst as a protected geographical indication on the EU website . (No longer available online.) Archived from the original on June 8, 2008 ; Retrieved February 17, 2008 .
  15. ↑ Entry in the EU's DOOR database .
  16. ↑ a b c European Union (Ed.): Publication of an amendment request according to Article 6 Paragraph 2 of Regulation (EC) No. 510/2006 , accessed on February 8, 2014 . In: Official Journal of the European Union .
  17. ↑ Approval of the proposed deletion with Implementing Regulation (EU) 657/2012 of the Commission of July 16, 2012
  18. ^ Johann Wiegand: Instructions for an Austrian agriculture and housekeeping calendar . printed by Joh. Thom. Noble von Trattnern, 1769, p. 375 ( books.google.de [accessed February 6, 2018]).
  19. ↑ Bratwurst . Entry no. 212 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
  20. ↑ Upper Austrian customs calendar, Upper Austrian folk culture
  21. ↑ Germany picture in the USA: Bratwurst and Big Business In: Der Spiegel . Online September 29, 2012 ( spiegel.de ).
  22. ↑ Wurst , Planet Wissen from May 15, 2012
  23. ↑ Salami is clearly ahead , Bundesverband der Deutschen Fleischwarenindustrie e. V., April 17, 2013
  24. ↑ Lidl grill study 2012
  25. ↑ InterMeat 2012: Meat and sausage continue to be very popular! (No longer available online.) Messe Düsseldorf, archived from the original on October 27, 2012 ; accessed on March 11, 2019 .
  26. ↑ Bratwurst Records , Bratwurst Museum