Paulaner sausages
Paulaner sausages , including Paulaner sausages, are a specialty of Viennese cuisine ; They are breaded and deep-fried patties made of a croquette-like fish mass ( pike or pikeperch ).
preparation
The mass is made according to the recipe, always using pike or pikeperch fillet . After breading, the patties are fried in boiling lard .
Some recipes also describe the sausages as fish sausage stuffed in intestines that is cooked in water.
The sausages are traditionally served with potato salad .
History of origin
It is assumed that the court originated in the former monastery of the Paulaner monks , who lived in Vienna, before 1784 (abolition of the order in Austria). Since they were forbidden to eat meat by vow, they kept fish ponds on their monastery grounds to provide food. These ponds contained mostly carp and pike. But since the monks were looking for the optical pleasure of meat, they shaped their fish so that it came closest to meat. The dish has nothing to do with the Paulaner brewery .
Individual evidence
- ↑ Recipe for the original variant
- ↑ Modified recipe type ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ History of the Paulaner parish in Vienna
