German cuisine is famous worldwide for its sausages and other similar products.And each of their kind: Munich, Nuremberg, Bavarian sausages - has its own recipe, composition and cooking tricks.Let us consider the culinary imagination of Bavaria.Like every culinary masterpiece, Bavarian sausages are many variations, but essentially remain the same.Most often they are made in the form of semi-finished to ready to bring before the filing.Methods of cooking several different, we will describe some of them.
scalded sausage
Whatever recipe you may use to cook Bavarian sausages, in any case, you need guts, where you will fill stuffing.So what about this important part should take care in advance: not everywhere and not always buy them.For the described recipe kilogram of beef is ground with two hundred grams of ice (it can be replaced very cold), separately - a quarter of a kilogram of bacon (bacon instead too bad fit) and in the last instance - the bulb.All components of the flavor of chopped parsley, salt and pepper (and fragrant peas that need to grind in a coffee grinder).This also squeeze the juice of half a lemon.Minced thoroughly kneaded and for half an hour in the refrigerator removed.Then he packed up in the gut, not too tight, so they do not burst.In a proportionate period not longer than 10 cm, is ligation thread.These Bavarian sausages are placed in a hot but not boiling water at the third hour.You can keep the container on the fire, but watch closely, so that the water was not heated above 80 degrees.When the product has cooled, it is removed in the refrigerator and before eating fried.
cooking in the oven
With oven turns out not only delicious, but also rosy sausages (see above photo).More juicy and aromatic, it will, if you mix different types of meat.At 900 grams of minced meat, it is desirable to take 100 grams of fat, but if you do not like fat, can not do without it.Filling flavored garlic squashed at 4 cloves, paprika, red and black pepper, salt - to your taste.For elasticity Mix stuffing is placed in the bag and gently bounces on the table.The filling is pushed into the shell, she bandaged and prepared Bavarian sausages are placed in a hot oven for twenty minutes.If you are doing with their stock, they are extracted, cleaned and cooled in the cold.If you want to savor now - add in the oven for heat treat and return it ten more minutes to brown properly.
Smoked sausages
If you have a smoker, consider yourself lucky.With it you can cook a delicious Bavarian sausages.The recipe is for 2 pounds a pound of beef and pork, but can be counted for more.First, medium-sized meat is cut and removed half an hour in the freezer.Then separately scrolling in a meat grinder.In a bowl, combine a tablespoon of sea salt, mustard grain and sugar, two small spoon white pepper and a quarter - askorbinki.Seasonings was mixed with minced meat obtained filling is pushed into the intestine, which are tied as described above (as an option - just twisted).Bundle of frankfurters in a smokehouse is sent with a temperature of 83 degrees for two hours.When they cool down, they should be wrapped in parchment paper and keep in the refrigerator.Unfortunately, smoked Bavarian sausages have a shelf life of only 2 weeks.However, the longer they will not last - they will eat before.But thus prepared sausages have a significant advantage: they further process is not necessary.
Frozen sausages
To make cake mix without pretreatment required minced grind several times that he turned like a paste or pate.In principle, the ratio of products similar to those described above, but to avoid scalding better to use a blender.If you do not have - at least twice a meat grinder twist.Many German housewives are advised to add in minced egg whites - one for each kilogram of meat.And for frozen sausages are advised not domeshivat no pork or chicken, confine veal.When Bavarian sausages (photos are presented in the article) will be packed, they are first placed in a refrigerator for several hours.And only after that hide in the freezer.
What should eat Bavarian sausages
If you are very hungry, you can not do without a garnish.In this case, a suitable sausages boiled potatoes, fresh vegetables (cucumbers, tomatoes), stewed cabbage.As well as the traditional cold potato salad.However, if you want to experience true German flavor, serve only to sausages sweet mustard and pretzels.The first is easy to find, it is sold in supermarkets.Correct the pretzels for those who do not have at hand the German bakery to buy is unlikely.In this case, do not forget to at least about the beer!What might be Bavarian sausage (photo you saw in the article) without favorite beer!
