Regensburg sausages
Regensburg burgers are boiled sausages made from fine or coarse sausage meat with a pork insert . The compact shape with a length of about 10 cm and a diameter of a little over 4 cm is typical. They were invented in Regensburg in the second half of the 19th century . Only sausages made in the inner city are allowed to be called “Original Regensburger”. The colloquial term in the Regensburg area is "Knacker", in Upper Bavaria it is "Dicke" or "Handwurst".
For production, lean pork is finely chopped , mixed with nitrite curing salt and spices and mixed with small cubes of pork. The mass is then filled into beef wreath casings, tied into short sausages, smoked over beech wood and finally scalded.
Regensburg burgers can be eaten hot or cold. They are also the basis for the Regensburg sausage salad , which is prepared with a marinade of vinegar , oil , chopped onions and mustard .
As a “Knackersemmel mit Allem” (Knackersemmel mit Everything), the fried Regensburg burger, cut in half lengthways, is served with sweet mustard , hot horseradish and a few slices of pickles in a roll as a snack . This combination was invented by the Reisinger Wurstbraterei around 1955 and offered in their Wurstbraterei on Neupfarrplatz in Regensburg. In the meantime, it has established itself as a traditional dish on the Regensburg Christmas markets.
Individual evidence
- ^ Regensburg sausage . In: fleischtheke.info . Retrieved March 24, 2016.
- ↑ Bavarian dictionary . In: bayrisches-woerterbuch.de . Retrieved March 24, 2016.
- ↑ Wurstbraterei Reisinger . Retrieved June 14, 2020.