North Hessian Ahle Wurscht
Under the name North Hessian Ahle Wurscht , the Slow Food initiative has included a traditional method of preparation of the Hessian raw sausage variety Ahle Wurst (according to the pronunciation in Hessian dialect also Ahle Wurscht or Ahle Worscht) in their Ark of Taste .
The North Hessian Ahle Wurscht was included in the “Ark of Taste” in June 2004 in order to promote the traditional production method and secure it as a cultural asset.
For the production, the meat of older pigs ( sausage pigs ) is used, which are specially bred for the production of sausage. Their meat is processed into sausage mass shortly after slaughter (“ warm at the slaughter ”) or without maturing. The pieces of meat are cut into medium-sized grains using a meat grinder . Typical spices are table salt and saltpeter , or nitrite curing salt . The use of other condiments depends on the recipe of the respective manufacturer. The sausages are traditionally made in sausage casings with different diameters. Depending on the diameter, the ripening period is three to nine months.
On the initiative of Slow Food North Hesse , the Förderverein Nordhessische Ahle Wurscht e. V. This awards the North Hessian Ahle Wurscht trademark annually . The quality requirements of this association include the exclusive use of pork from the region of North Hesse or neighboring regions, a minimum weight of 150 kg for slaughter pigs and the processing of the meat within 32 hours after slaughter by companies in the region. Garlic , coriander , nutmeg , pepper , allspice , mustard seed and sugar can be used as condiments . The manufacturers affiliated to the association do not add nitrite curing salt, starter cultures, flavor enhancers and ripening accelerators.
There are two varieties with different minimum ripening times. Round are bent into a loop. They have a diameter of approx. 35 mm and a maturation time of at least four weeks in pig intestines or six weeks in beef intestine. Stracke are left straight. Their diameter is 43 mm to 80 mm and they mature for two to seven months.
literature
- Hermann Jakob: Successful raw sausage recipes. Deutscher Fachverlag, Frankfurt am Main 2003, p. 99, ISBN 978-3-87150-794-6 .
Web links
Individual evidence
- ^ Hermann Koch, Martin Fuchs: The production of fine meat and sausage products , 22nd edition, Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6
- ↑ a b North Hesse's culinary heritage . Website of the Slow Food Deutschland e. V. Accessed December 4, 2017.
- ^ Förderverein Nordhessische Ahle Wurscht e. V. Website of the Friends' Association, accessed December 4, 2017.