How to cook Bavarian sausages and what to bring them to the table

German cuisine is famous all over the world for its sausages and other similar products. And each of their kind: Munich, Nuremberg, Bavarian sausages - has its own recipe, composition and cunning cooking. Let us dwell on the culinary fantasy of Bavaria. Like any culinary masterpiece, Bavarian sausages have many variations, but in essence they remain the same. Most often they are made in the form of semi-finished products, so as to be ready to bring before the serve. The cooking methods are somewhat different, we will describe some of them.

Scalded sausages

Whichever recipe you use to cook Bavarian sausages, you will need guts in any case, where you will stuff stuffing. So this important detail should be taken care of in advance: not everywhere and not always they can be bought. For the described recipe, a kilogram of veal is grinded with two hundred grams of ice (it can be replaced by very cold water), separately - a quarter kilogram of fat (fat instead of it also suits well), and lastly - a bulb. All ingredients are crushed with chopped parsley, salt and pepper (fragrant and peas, which need to be ground in a coffee grinder). The juice from the half of the lemon is also pressed here. The stuffing is thoroughly stirred and half an hour is cleaned in the refrigerator. Then it is packed into the intestines, not too tightly, so that they do not burst. Through commensurate gaps, not longer than 10 cm, a thread is made. The resulting Bavarian sausages are laid in hot, but not boiling water for a third of an hour. You can keep the container on fire, but carefully monitor that water does not heat above 80 degrees. When the product cools, it is taken to the refrigerator, and fried before consumption.

Preparation in the oven

With the help of the oven you get not only tasty, but ruddy sausage (see photo above). More juicy and fragrant it will come out if you mix different types of meat. For 900 grams of stuffing it is desirable to take 100 grams of fat, but if you do not like fat, you can do without it. Filling the garlic in the amount of 4 pressed denticles, paprika, red and black pepper, salt - according to your taste. For elasticity, the mixed stuffing is placed in a bag and fights lightly against the table. The filling is pushed into the shell, it is bandaged, and the prepared Bavarian sausages are placed in a hot oven for twenty minutes. If you made them with a reserve, they are extracted, cooled and cleaned in the cold. If you want to savor now - add heat to the oven and return the delicacy to it for another 10 minutes to brown it properly.

Smoked sausages

If you have a smokehouse, consider that you are lucky. With its help you can cook simply amazing Bavarian sausages. The recipe is for 2 kilos of beef and half a kilo of pork, but you can count for more. At first the meat is cut into small pieces and is cleaned for half an hour in the freezer. Then individually scrolls in the meat grinder. In a bowl, combine a tablespoon of sea salt, grain mustard and sugar, two small spoons of white ground pepper and a quarter - ascorbic. Seasonings are mixed with minced meat, the resulting filling is pushed into the intestines, which are tied up in the manner described above (alternatively they simply twist). A bunch of sausages goes to a smokehouse with a temperature of 83 degrees for two hours. When they cool, they should be wrapped in parchment paper and kept in the refrigerator. Unfortunately, smoked Bavarian sausages have a shelf life of only 2 weeks. However, they will not last longer - they will be eaten earlier. But cooked in this way sausages have a significant advantage: in addition, they do not need to be processed.

Frozen sausages

To make a semi-finished product without pre-treatment, it is required to ground the forcemeat several times to make it look like paste or pate. In principle, the ratio of products is similar to those described above, but to avoid scalding, it is better to use a blender. If you do not have it, twist the mincer twice. Many German housewives advise also to add egg whites to stuffing - one for each kilogram of meat. And for frozen sausages it is recommended not to mix neither pork nor chicken, but only veal. When the Bavarian sausages (photos of which are presented in the article) will be packed, they are first placed in the refrigerator for several hours. And only after that they hide in the freezer.

What to eat with Bavarian sausages

If you are very hungry, then you can not do without garnishing. In this case, cooked potatoes, fresh vegetables (cucumbers with tomatoes), braised cabbage will suit the sausages. And also a traditional potato cold salad. However, if you want to feel the true German taste, serve only sweet mustard and breccoli to the sausages. The first one is easy to find, it is sold in supermarkets. The correct pretzels for those who do not have a German bakery near by, can hardly be bought. In this case, do not forget at least about beer! What can be Bavarian sausage (photo you saw in the article) without a favorite foamy drink!