Germans rush to discover the wurst way to eat

The Telegraph (UK) ^ | 02/02/2003 | Irene Zoech

[Oschisms]

Also, Hallo Berlin is the wurst restaurant in NYC! Check out the menu.

http://www.amazon.com/exec/obidos/tg/detail/-/B000063AY1/103-0827622-9779822?vi=glance

[riri]

What about Minnie Winnies?

[syriacus]

Thanks for the link. I'll check it out.

Looks like the French discuss bratwurst and weisswurst, too.

Bratwurst

C'est une saucisse précuite très populaire à base de porc et de veau ou seulement au veau
Il en existe 4 plusieurs sortes

• Bratwurst de veau: très douce
• Bratwurst fine: texture très fine assaisonnée très légèrement avec un peu d'oignon et du citron
• Weisswurst: c'est une bratwurst fine dans laquelle on ajoute du persil - saucisse blanche de veau assaisonnée de persil, d'épices douces et liée à l'oeuf. Certains bouchers y ajoutent de la tête de veau pour sa gélatine mais elle devient alors beaucoup plus indigeste. Pour rester dans la note, il faut la déguster avec de la moutarde sucrée et des bretzels
• Bratwurst fumé: cuite et fumée, cette saucisse est un peu épicée sans être forte, assaisonnée de poivre, de paprika et de cumin.

Réchauffer doucement dans l'eau bouillante ou griller dans le poêle ou sur le barbecue Servir avec de la moutarde allemande et une salade de pommes de terre pour un repas froid; ou avec de la choucroute chaude et une bonne chope bien froide de bière allemande.

[Michael81Dus]

Yep, we shoudl call Clinton and Schröder "die verbiegenden Würstchen".
Katya, look at my profile to see why I´m here.
SCHRÖDER HAS A HEAVY SETBACK TODAY!!! HIS PARTY FACES GREAT LOSSES IN TWO MAJOR STATES IN GERMANY! :-)))))

[Katya]

"SCHRÖDER HAS A HEAVY SETBACK TODAY!!! HIS PARTY FACES GREAT LOSSES IN TWO MAJOR STATES IN GERMANY! :-)))))

On another thread I compared this to Gore's losing his home state of Tennessee during the election. I won't translate the Wuerstchen joke...might not pass the profanity warnings here....but I will check out your homepage :)

[pt17]

The word "shallow" comes to mind. You don't end a friendship because he or she prefers ketchup or lemonade to the traditional!!

Shallow's good but I don't think such people really have many friends.

[carlo3b]

You bet Howie, Roll out the Barrel....Ha!

I don't know about you guys, but I am a bit paranoid about the ingredients in the normal packaged hot dogs and sausage. The claim about ALL BEEF, or 100% PURE MEAT or NO BEEF BY-PRODUCTS! (What in the Hell does that mean???) These labels are sooooo ambiguous, and purposely misleading, as to cause me even more angst about serving it to my kids and grand kids. Not that I think they will get sick eating it, because I believe they are sufficiently careful to insure their product is safe.  It's just I don't like the thought of what is possible in determining what constitutes all meat as a legal definition... YIKES!  Making your own is a heck of a lot better tasting and a whole lot healthier, and so much more satisfying....

Because I feel that way, I have purposely kept an old family tradition alive, a "Making Sausage Day" with my kids and ex-wife.. LOL On this day we (for our 4 little families) prepare all of the various hot dog and sausages (Italian, German, Polish, Breakfast, and Hot Dogs) we intend to eat for the next 3 months or so. This was the way I was brought up when the old women folk would use this occation as a get together for families and ladyfriends of my 2 great Grandmothers', to have some fun, and believe me when making this stuff it can be great family fun...really...I mean it!!  Once you buy the ingredients and get the equipment out, it really moves fast, and efficiently. There are a few recipes that we still make from the old days, just the way the cultures shared recipes in our old neighborhood in Chicago... somehow I never thought I would be the one that would be the keeper of the flame, but I do it with great pleasure...enjoy!

Homemade Frankfurters
(The best Hot Dogs you have ever eaten)  
Ingredients:

• 3 feet sheep or small (1-1/2-inch diameter) hog casings
• 1 pound lean pork, cubed
• 3/4 pound lean beef, cubed
• 1/4 pound pork fat, cubed
• 1/4 C. very finely minced onion
• 1 small clove garlic, finely chopped
• 1 t. finely ground coriander
• 1/4 t. dried marjoram
• 1/4 t. ground mace
• 1/2 t. ground mustard seed
• 1 t. sweet paprika
• 1 t. freshly fine ground white pepper
• 1 egg white
• 1-1/2 t. sugar
• 1 t. salt, or to taste
• 1/4 C. milk

Instructions:
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

Preparing the Casing:
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below.

After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.

Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

NOW, AS THEY SAY, STUFF IT!...LOL
 

[carlo3b]

This easy recipe is for hot sausages as we like our foods a bit spicy, but you could certainly decrease or even cut out the red pepper flakes if you chose to. The best way to determine if you are going to have perfectly seasoned sausages, is to mix your meat and seasonings together, and then before you go any further, cook up some of the seasoned meat and determine if you need to add more of any of the spices.

This recipe uses 26 pounds of pork shoulder, which creates about 24 pounds of sausage. You can either cut the recipe in half, or use it as a basic guide.

Homemade Italian Sausage

This recipe uses 26 pounds of pork shoulder, which creates about 24 pounds of sausage. You can either cut the recipe in half, or use it as a basic guide.

• 26 Pounds of Pork Shoulder ( Bone In)
• Hog Casings (Prepared As Instructed Below)
• 3/4 Cup of Salt
• 1/2 Cup Sweet Paprika
• 1/2 Cup Pepper
• 1/4 Cup Fennel Seed
• 1/2 Cup Red Pepper Flakes (Medium Heat)

Prepare the hog casings the day before by soaking in water with a little orange juice and salt. Before using, rinse well and cut into pieces 18"- 2' long. Keep the casings in warm water to keep them soft and flexible.

Cut the meat off the bone and coarsely grind. I use a Kitchen Aid Table Mixer with meat grinding attachments with good results. Place the prepared meat in large bowls in the refrigerator until you have it all ground.

Next put all the meat out on a large clean surface such as a baking board or counter. Spread out across the surface, and begin to pour the spices across the top. Mix well using your hands until all the spices are incorporated into the meat. Take about 1 cup of the seasoned pork and place in a frying pan with about 1/4 cup of water. Cook over medium heat until the meat is nicely browned and then taste to determine if the seasonings are adequate. If necessary, add more seasonings of choice.

Take your casing, tie the end and begin to stuff it fairly firmly using your machine of choice. Continue until the entire casing is stuffed up until the last three or four It takes two people to do this adequately, one holding the casing in place and one adding meat into the shute. Hold the intestine firmly and try to add as little air as possible. Continue until the entire casing is stuffed up until the last three or four inches. Tie off firmly with string. Set aside and continue in this manner with the remaining casings and pork mixture until you are finished. We now go back and tie off each sausage section in 6-8" segments. I place meal sized portions into zip lock plastic bags and freeze.

To cook, I boil briefly for about 5 minutes to remove some of the excess fat, and then I barbeque or roast the sausages until golden brown. Great served with roasted potatoes and sautéed greens!

Cooks Tip: We like our sausages pretty spicy but I do realize not everyone does. We make one half of sausages lightly seasoned, and the other half much hotter. I then mark the packages as I place them in the freezer. That way if we have guests, I don't have to worry our food might be too spicy for their tastes.

Try grilling your sausages with bell peppers, and crusty Italian, or French bread.

Buon Appetito!
 
 
 

[Ichabod Walrus]

Since then, pork fat and herbs have been added to the weisswurst to enhance its flavour, and it is now served with pride at state receptions and official functions.

And yet this milk sausage, weisswurst, has a rather bland flavor as far as sausage goes. The smallest amount of herbs added are quickly detected. It's perfect for persons with palates that are in a word, er, delicate.

For those who associate sausages with stuffed peppers and garlic, this is not really something to send us scrambling for seconds.

This is not intended as a knock to weisswurst really, just a culinary critique, more of an observation actually, and a rather lame one at that...so don't take it to mean you shouldn't try some - if you haven't already.

[Ichabod Walrus]

Thank you for sharing your thoughts and recipes.

Much appreciated. Thanks.

[Aquamarine]

Those homemade frankfurter's sound so good Carlo, I haven't eaten hot dogs in years and miss them. How bout you make some homemade frankfurter's and sell them....I'll buy some. :)

[syriacus]

For those who associate sausages with stuffed peppers and garlic, this is not really something to send us scrambling for seconds.

Variety is great!! We eat (Italian) sausage-pepper-and-onion heroes, too.

[aruanan]

Thanks for the recipe! I'm looking forward to making it. When I buy sausages or hot dogs, I make sure I don't get anything that has "mechanically separated" meat. After the carcass has had all the meat cut away that can come off by cutting it away, the carcass is subjected to high pressure water jets. The jets are used to blast away the remaining flesh. The water is passed through screens. The mechanically separated meat is accumulated as a pink sludge. I imagine they extrude this through screens to clear out bits of bone (not always successful) and cartilage and then use the remainder as the meat part of "mechanically separated" hot dogs and sausages.

Some people say this represents greed. I don't believe so. The same people who say this are the same who yammer on and on about the nobility of the American Indian (or whatever they're calling him now) in his use of every bit of the animals he had caught.

Still, the image of pink sludge becoming the core of the weiner I'm to put in my mouth just grosses me out.

[aruanan]

Werner Siegert, argues that the correct way to eat Bavarian weisswurst, or white sausage, is to suck it out of its skin, rounding off the messy process with a hearty smack of the lips.

Sounds like a dining method perfected by Ernst Röhm and his soon-to-be-executed buddies in the S.A..

[aruanan]

How is it possible that I have never heard of this "national debate" yet? FR is always the first to know!

I guess it's just practical proof that, whatever the DU says notwithstanding, FR is not a bunch of Nazis.

[stanz]

Sorry, chef......I only eat Boca meatless products and Morningstar Farms veggie dogs......but the pangs of childbirth never fully fade no matter how much a "labor" of love they were. My little brat-wurst weighed 8 lbs. 4 oz - -I weighed 115 lbs - - -a "stretch" by any sense!

[Freedom4US]

Well... one thing the germans know how to make - bratwurst, sausage and Beer. No doubt about it. I was planning on bringing several pounds of good sausage with dry ice till found out it was technically illegal and all that. It's really that good. Fresh every day.

[carlo3b]

Bit@h, Bit@h, Bit@h... You would think men have never experienced any real pain... speaking of WEINERS, have you ever been in a really big hurry... and caught your shirt tail in a zipper of your britches...and not knowing it, renched your neck when you stood up.. WELLLLL young lady...thats pain!!

[dighton]

Uh, I'll leave the "sucking tubes of white flesh" to those who are so inclined.

Aruanan did it justice in #54.