Wiener sausages
As Wiener Würstchen ( Viennese for short , Swiss High German Wienerli ), horseradish sausages , Frankfurter Würstl (Austrian and Netherlands, mostly Frankfurter ), Swabian strings , in the Passau area Thurner-Würstl or Thurner for short is a thin boiled sausage in a Saitling . It is a modification of the Frankfurt sausage and, in contrast to this, is made from beef and pork.
term
In Austria, Wiener is the name for a savory cut sausage, while Wiener sausages are called Frankfurter . A sausage served individually is sometimes called a single horse .
In southwest Germany , where they are often served with lentils with spaetzle , they are called Saitenwurst (after string = thin gut; often just referred to as strings ), but are also called Wienerle in some areas . In North America, people mostly say Wiener or Viennas , but also Frankfurter or Franks for this sausage. In tourist regions of Italy, Spain and France they are called Wu (e) rstel . In the French region of Alsace they are called "Knack".
A normal Vienna sausage weighs around 50–70 grams. Longer viennese sausages measuring around 25 centimeters are also known as Sacher sausages and are around 85–90 grams. Both types are usually served in pairs. Smaller tea or cocktail sausages are around 30 grams. Merano sausages taste a bit spicier and contain pieces of ham.
history
The dispute over the origin of the sausages is old: In Frankfurt am Main , the Frankfurt sausages have allegedly been known since the Middle Ages.
On the other hand, Johann Georg Lahner (1772–1845), a butcher who immigrated from Frankfurt to Vienna, had great success there with a variant of sausages called “Frankfurter”, which spread steadily from there in the course of the 19th century. Lahner came from Gasseldorf in Franconian Switzerland . He learned the butcher's trade in Frankfurt. At the beginning of the 19th century he moved to Vienna and from May 15, 1805 offered his sausages in his smokehouse, which was opened a year earlier in today's Neustiftgasse number 111 , but with a slightly different recipe due to the addition of beef (today often approx. 30% share). At that time, the pork and beef butchers were still strictly separated in Frankfurt, but not in Vienna, which is why Lahner was able to produce the Frankfurter sausages in this way.
This story is the representation of the Lahner family. The Austrian appetite lexicon from 1894 does not mention Lahner, but instead writes: “Frankfurter sausages made from minced pork in finger-thick mutton intestines are an achievement of the 19th century that came to Vienna from southern Germany around 1840.” Beef is not mentioned there. In the 19th century in Austria they were eaten with horseradish as a snack with beer. A Viennese novel that appeared in 1868 speaks of "sausages with horseradish" which "are sold everywhere as Viennese sausages". A recipe for "Viennese sausages", which are made in equal parts from lean pork and pork fat, can be found in a Cologne cookbook as early as 1840.
According to the “Systematics of Cooking” published in 1886, “Viennese sausages” consist primarily of lean beef to which a little “Viennese sausage lard” is added. In contrast, “Frankfurter Würste” contain primarily lean pork, to which a little veal or beef is added.
Food law
In the Codex Alimentarius Austriacus they come under category B.4.2.1 - sausages and are sales names . Since Sacherwürstel is a general generic name, everyone can use it, but according to the ruling of the Supreme Court , only the Hotel Sacher may use the additions “real” or “original”. In the Codex they are classified in more detail as "Type 1 a) Frankfurter and other sausages with a prominent designation" and Type 1 b) "Frankfurter, Wiener Würstel, Sacher, tea, cocktail sausages and other sausages". In addition, three basic recipes are described there.
In the meat of a frankfurter different parts of beef or pork are Class I, bacon Class II water in the form of ice, so that the good in automatic stirring does not heat up too much, and at standard frankfurters still potato starch added.
Class I beef consists of 8% fat and can contain the following beef parts, each of which has to be roughly freed from tendons: Schlegel or leg ( called Knöpfel in the Viennese division of cattle ) without wad ham , roast beef ( Beiried ) and the main part of the Shoulder ( thick shoulder ). Class I pork consists of 10% fat and can contain the following pork parts: Muscle meat from the thigh ( Schlögel ), the shoulder, the rib ( square ) and the pork neck ( roasted pork ), roughly cut without pork knuckle ( stilt meat ). Class II bacon has no back fat or rind and consists of 80% fat.
For frankfurters with a prominent name, mix 47 parts of class I meat, 23 parts of class II bacon and 30 parts of water. There are two recipes for normal Frankfurters. The first mix 42 parts of Class I meat, 25 parts of Class II bacon and 33 parts of water. The second involves mixing 41 parts of Class I meat and 30 parts of Class II bacon with 29 parts of water. A part of potato starch is added to both. Depending on the company, the choice of meat parts can be more specific and there are mixed spices. Beef and pork are usually used, pure beef frankfurters are specially named that way. For the same reason, there is also an increasing selection of turkey and poultry frankfurters.
Due to the curing salts they contain, these scalded sausages should not be heated excessively (e.g. grill or fry), as nitrosamine formation , which is suspected of causing cancer, is possible at temperatures above 140 degrees .
See also
literature
- Sebastian Hackenschmidt, Stefan Oláh: Ninety-five Viennese sausage stands. The hot 95. Verlag Anton Pustet, Vienna 2013, ISBN 978-3-7025-0697-1
Individual evidence
- ↑ Ignaz Thurner. on: regiowiki.pnp.de
- ^ Einspänner in the Vienna History Wiki of the City of Vienna
- ^ Johann Georg Lahner in the Vienna History Wiki of the City of Vienna
- ^ Heinz Dieter Pohl : The Austrian kitchen language. A lexicon of typical Austrian culinary specialties (with linguistic explanations). (= Studia interdisciplinaria Ænipontana. 11). Praesens-Verlag, Vienna 2007, ISBN 978-3-7069-0452-0 , Frankfurter Würstel. P. 64.
- ^ A b Robert Habs, Leopold Rosner: Appetit-Lexikon. Badenweiler 1997, p. 156. (Reprint of the original edition Vienna 1894) (SLUB digitized version of the 1894 edition)
- ^ Anton Langer: A Viennese police agent from anno 48 - a novel from Viennese folk life. Vienna 1868.
- ↑ New Cologne Cook or Handbook of Cooking Art. 10th edition. Cologne 1840. (SLUB digitized version)
- ↑ L. Naumann: Systematics of the art of cooking: international cookery textbook for households of all classes. Dresden 1886, p. 381 (SLUB digitized version)
- ↑ OGH 4Ob291 / 98t, May 18, 1999 , ris.bka.gv.at
- ↑ Austrian Food Book IV. Edition. Codex chapter B 14 - Meat and sausage products ( Memento of May 24, 2013 in the Internet Archive ) (PDF; 515 kB), status: January 8, 2010.
- ↑ This is about the sausage at Agrarmarkt Austria Marketing, accessed on June 4, 2017
- ↑ Unhealthy or not: Is it allowed to grill Wiener sausages? ( Memento from December 1, 2017 in the Internet Archive )
- ↑ Where the Viennese Frankfurter are. In: The world . June 1, 2013, p. R9.
Web links
- Frankfurter / Viennese sausages . Entry no. 160 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .