Silesian Grützwurst
Silesian Grützwurst (Polish: Kaszanka śląska , Upper Silesian : Krupniok , Silesian : Schlasche Graupawurscht or Schlasche Gritzwurscht ) is a sausage specialty of the Silesian cuisine. Grützwurst , which belongs to the cooked sausages , is characterized by the addition of pearl barley , which gives it its name , which makes it cut-resistant. Other ingredients are blood, offal, head and cheek meat and spices. Since 2016, the Silesian Grützwurst has been registered under the Polish name Krupnioki śląskie in the European Register for Protected Geographical Indications (PGI) within the meaning of the EU regulation on quality regulations for agricultural products and food.
description
The Silesian Grützwurst is a non-durable, heated sausage made from offal and blood in the natural intestine . The name-giving components of the sausage specialty are barley or buckwheat grains , which are added to the sausage filling. Groats made in the traditional way have a diameter of 30 to 40 mm and a length between 15 and 25 cm. The unit weight of a sausage is 200-300 g.
The sausages have a gray to brown or dark brown surface. Due to the heated pork, the added pearl barley, the fat and the skins, the sausage has a typical brown color with a purple or bronze tinge when cut.
The degree of fineness of the sausage filling should not exceed 5 mm, whereby small pieces of lean meat and pearl barley should still be recognizable, which are evenly distributed in the cross section of the sausage. The Silesian Grützwurst has a firm but crumbly consistency. The added pre-cooked pearl barley gives the sausage mass binding so that it can be cut into slices.
The fat content of the Silesian Grützwurst is a maximum of 35%, the salt content should not exceed 2.5%. In contrast to other groats, which usually contain between 20% and 25% pearl barley, the Silesian groats only contain around 15% barley or buckwheat groats. The ingredients consist of approx. 85% raw materials of animal origin. The Silesian Grützwurst has a high calorie content. The individual ingredients should combine harmoniously, in particular the selected pearl barley, the liver, the onions and the pepper play a special role in the distinctive, typical taste and smell quality of the end product.
Manufacturing
The recipes for the production of the Silesian Grützwurst were often passed on from generation to generation by the individual producers. Those used for the preparation of the black pudding pig heads , and - baking either unsalted or pickled state cooked. Then the pig's head is boned . Both ingredients are then cut into cubes with an edge length of approx. 1 cm.
The barley or buckwheat groats, oat groats are also used in other recipes, are suspended in the hot cauldron for several hours. The raw offal, such as lung, kidney, liver or heart are together with a portion of the jaws and the onion minced . The solid components should drain well. The cured blood comes lukewarm for processing. Then pepper, allspice, marjoram, cloves, cinnamon and nutmeg as well as the onions and the drained groats are mixed in as spices.
The resulting sausage mass is filled into sterile natural casings. The groats are then cooked for 60 minutes at 80 ° C.
The guidelines for meat and meat products stipulate that the use of kidneys and lungs when placing the sausage on the market is mandatory .
history
There is a long tradition in Silesia for the production and preparation of grützwurst, which can be traced back as far as ethnographic research on Silesian cuisine. The oldest known mention comes from a village near Gliwice , where the grützwurst was mentioned as early as the end of the 18th century. Numerous mentions are known from the 19th century. The grützwurst was part of the traditional Silesian wedding menu.
From the 1830s onwards, the grützwurst was found to be much more widespread. This is associated with the increase in the pig population in Silesia during this period. The development of hard coal mining in Silesia in the 19th century is said to have played an important role in the increasing spread of the sausage specialty. The miners who did hard physical labor needed high-calorie and nutritious food. Many families in the industrial centers and mining regions had small gardens and stables in which pigs were kept in addition to rabbits and pigeons.
The butcher was appointed to slaughter a pig. The home slaughter was a special and important ritual for many families in which all family members were present to help with the subsequent processing of the carcass. For the production of the grützwurst, with the innards, the blood, the rinds and the pig's head, the less noble parts of the carcass were also used, so that this could be optimally used. Large quantities of the groats were usually prepared, which were then given away to the relatives and neighbors who had supported the fattening of the pig with leftover food and rubbish.
For decades, the Silesian Grützwurst has not only become better known and more popular in Silesia, but also throughout Poland and abroad. Grützwurst producers regularly take part with their products in exhibitions and competitions, such as the competition Our Culinary Heritage - the Flavors of the Regions , the Meat Meeting in Sosnowiec or the Polish Meat Days " Świętomięs Polski ". The “Krupnioki śląskie Day” is held in Nikiszowiec ( Katowice ) .
Following an application by the EU member state Poland, the name Schlesische Grützwurst has been registered as a Protected Geographical Indication (PGI) under its Polish name Krupnioki śląskie since June 2016. In order for a grützwurst to be called Krupnioki śląskie , the actual production of the sausage with the scalding and chopping of the ingredients, the mixing and seasoning of the sausage filling, the filling in the natural casing and the final scalding in the Silesian Voivodeship , the Opole Voivodeship or the municipality of Dziadowa Kłoda ( Lower Silesian Voivodeship ). However, the raw ingredients may also come from other areas.
Individual evidence
- ↑ Upper Silesian dialect words from Upper Silesia
- ↑ a b c d e f g h i j k Registration application in accordance with Article 50 (2) (a) of Regulation (EU) No. 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and food (2016 / C 67/07) . In: Official Journal of the European Union of February 20, 2016, pp. C 67/17 - C 67/19 ( PDF (PDF) )
- ↑ Regional sausage culture - Part 2 In: Butcher's trade - The specialist magazine for the production and sale of artisanal meat and sausage products. 1/2016, p. 13
- ↑ a b c Recipe 4-169: Silesian Grützwurst. In: Hermann Koch, Martin Fuchs: The production of fine meat and sausage products: The standard work for the traditional production of meat products 24th, revised and expanded edition, Deutscher Fachverlag 2016, ISBN 3-86641-314-9 , p. 504
- ↑ Guidelines for meat and meat products: Guideline 1.511, new version of 25.11.2015 (BAnz AT 23.12.2015 B4, GMBl 2015 p. 1357)
- ↑ Implementing Regulation (EU) 2016/984 of the Commission of 7 June 2016 on the entry of a name in the register of protected designations of origin and protected geographical indications (Krupnioki śląskie (PGI)) In: Official Journal of the European Union of 21 June 2016, p. L 162/3