Nuremberg city sausage
Nürnberger Stadtwurst (also Grobe Stadtwurst ) is a type of sausage that is assigned to the city of Nuremberg or Franconian cuisine .
It is a scalded sausage with coarse meat . The production corresponds to that of hunting sausage . One uses cold meat base meat , which is mixed with cubes of low-fat and sinew-free pork and pork belly . Typical spices are pepper , coriander , matzo , ginger and marjoram . Nitrite curing salt is used for flavoring and reddening . The mass is filled into artificial casings with a caliber of 40/50 or thin pork casings and cooked (scalded) in water or steam for 45 minutes. The sausages are then smoked hot for 30 minutes . After cooling, the sausage can be eaten immediately.
Many other types of sausage are similar to the sausage. The Silesian or Silesian city sausage is made in the same way. Coarse meat sausage and coarse Lyoner are made without marjoram. No curing salt is used for Grobe Weisse Lyoner .
The city sausage is offered in different variants: the simple reddish, the dark red homemade, the unsmoked white and the smoked black. The Hausmacher-Stadtwurst may only contain pork and has a dark red color on the outside. A common form of preparation is the so-called city sausage with music : the peeled sausage is cut into thin slices, marinated with vinegar and oil, sprinkled with fresh pepper and with plenty of onion rings or chopped onions.
literature
- 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 .
- German food book, guidelines for meat and meat products, LS: 2.223.2 ff.