Sausage (Berlin)
As Berliner different are sausages referred to in the city Berlin originate, the typical preparation there correspond or these are attributed. Traditionally, cheaper types of meat, sausage meat and offal are used for production.
Many types of sausage have standardized recipes that have developed in the butcher's trade.
- Berliner Mettwurst , a cold-smoked raw sausage / Mettwurst that consists of two parts of lean beef and one part of pork belly . Typical spices are caraway , coriander , garlic and pepper
- Berliner Knackwurst (also: Berliner Knacker ), a cold-smoked raw sausage / Knackwurst made from streaky pork and pork belly. Typical is the coarse crushing by Wolfen to 3 mm grain size, which are clearly visible fat and muscle meat parts. Typical spices are pepper and mustard seeds .
- Berliner Bockwurst , a variant of the Bockwurst with garlic. The invention of the sausage is mainly attributed to a Berlin butcher and host.
- Berliner Dampfwurst , a boiled sausage made from inferior ingredients than those used for the Bockwurst. Tendon-rich beef and pork, bacon and pork lung are used. The part of the name 'steam' refers to the increased water content in the sausage, which is up to 20 percent of the mass due to the addition of ice snow, not due to production. It is flavored more strongly by a larger selection and quantity of spices.
- Berliner Feine Leberwurst consists of liver, pork dumplings , cured and pre-cooked beef and sausage meat , which is finely chopped in a cutter . Typical spices are pepper, onions and mazis .
- Berliner Leberwurst consists of liver sausage mass and sliced base meat without a filler.
- Berliner liver sausage roll is a cooked sausage from pig liver, pig's head ( pig mask and pork cheek ), jowls and pig lung . Rolls or pieces of white bread are separately soaked in sausage stock and mixed with the other chopped ingredients before cooking.
- Berliner Fleischwurst is a blood sausage variant made from blood sausage base and liver and an insert made from pre-cooked pork and pork belly.
- Berliner Presswurst is a blood sausage variant made from a blood sausage base and an insert made from pre-cooked bacon with rind .
- Berlin black pudding with rolls is a variant of blood sausage with rolls , which are called "rolls" in Berlin. The sausage consists of pork head, pork lung and the rolls, which are previously soaked in pig blood. This is unusual for other recipes, and broth is used to soak instead. The sausage is available both as a 100 g portion sausage and as a wreath.
- Berliner Sülzwurst is a sausage variant made from streaky pork and veal , pork belly and pork tongues. As a liquid, light bone broth and milk are used.
- Berliner Schüsselwurst is a synonym for Grützleberwurst .
Individual evidence
- ^ Hermann Koch, Martin Fuchs: The production of fine meat and sausage products , Deutscher Fachverlag 2009, 22nd edition, ISBN 978-3-86641-187-6 .