How to cook Bavarian sausages. German delicacy - Bavarian sausages

On the shelves of stores now there is an extensive assortment of various sausages, sausages, sausages and kupat, which can be purchased both frozen and fresh. These meat products can be in a natural or polyethylene casing, with or without spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out to be truly tender, juicy and fragrant, you need to know some of the features of preparing such a product. In addition, you can make a homemade dish that will be more healthy, natural and very appetizing. After analyzing the different ways of baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.

in a frying pan

The most suitable method for home cooking is using a frying pan, it is easy to fry on such dishes, and the finished product has a pleasant superficial crust.

You can bake products from various meats in this way. It turns out delicious if you fry Bavarian sausages in a pan, which are distinguished by their white color, natural casing and veal, lard and seasonings included in the composition. Snacks from such a dish are considered tasty, satisfying, and also free of harmful ingredients. It is recommended to boil Bavarian kupaty first for about ten minutes, and then fry over moderate heat for the same period of time.

In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and kupaty is placed. After the water has completely evaporated, add vegetable oil to the dishes and cook until browned on all sides. This method is used in order to preserve the delicate surface film of sausages, which bursts easily. Also, experienced housewives are advised not to use a fork, since when a snack is punctured, its natural film from the intestines is also easily torn.

How long to fry chicken sausages in a pan? Chicken meat cooks faster than other types, so it will take no more than ten minutes to cook delicious kupat. Pour one tablespoon of sunflower oil into a hot dish, add half a glass of water and place the meat product, covering the pan with a lid. After five minutes of simmering over medium heat, turn the sausages over so you can fry them on the other side. A beautiful golden crust will indicate the readiness of the snack.

If there is no time for long baking, then there is an opportunity to reduce it. To do this, using a toothpick or a sharp needle, make several punctures in the outer shell of the sausages, after which they can immediately be baked in butter, remembering to turn over often.

Any meat kupaty should be thawed before cooking. It is better to place them in the refrigerator, placing them on the bottom shelf, and then continue the process at room temperature for about another half hour. So the product will not lose its taste and useful properties. And for quick defrosting, it is enough to briefly lower the sausages into warm water, but it should be borne in mind that this method makes the product less juicy and saturated.

Grill

The traditional way of cooking kupat is grilling, not in a frying pan. Before baking, it is recommended to dip the product in boiling water for thirty seconds, and then grease it with fat or oil and fix it on the wire rack. Juicy sausages should be fried on smoldering coals for about half an hour, changing the sides of contact between the coals and the grate so that the crust on the shell can form evenly and the product can be completely boiled.

For cooking in nature, homemade pork kupats are perfect, which are easy enough to cook with all the necessary products. And it is better to use them with fresh herbs, canned vegetables or fresh bread smeared with mustard. This option is especially suitable for those who live on a farm and are engaged in animal husbandry.

Tender sausages can be appetizingly fried in a grill pan. To begin with, meat products are boiled in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each "sausage" is greased with oil and placed on a hot frying pan. Bake the product for about four minutes on all sides, getting ruddy stripes.

Homemade

In order to cook homemade kupaty in a natural shell, you will need:

• 800 gr. pork;
• 200 gr. beef;
• 200 gr. fat;
• 3 m of natural intestines;
• 2 cloves of garlic;
• 3 onions;
• spices.

We twist the meat, lard, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, stuff it through the funnel with the resulting meat mixture and tie it again after twenty centimeters. Repeat the process until you run out of ingredients. After that, boil the sausages in boiling water for one minute and let them dry.

This product can be frozen and stored in the freezer or immediately fried.

To bake kupaty in the oven, heat it up to 180 degrees and place a baking sheet with meat products pre-oiled. We cook the dish for about ten minutes on one side, then turn it over and cook for about the same amount of time. Meat in a natural film should acquire a beautiful golden or red layer, depending on its composition.

Sausages are served hot with various sauces or side dishes. You can cut the product into pieces or use it as a whole. Kupaty is usually cooked, including their own imagination and experimenting with the composition of spices, seasonings and even herbs. Such an appetizer is always tasty, satisfying and fragrant.

An important advantage of meat sausages is the possibility of baking them not only at home, but also in nature. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. By following the rules of roasting and using the advice of experts, you can get not only a spicy dish, but also satisfaction from the culinary process itself.

The famous Munich sausages captivated consumers not only with their taste, but also with their strange appearance - they are completely white. Unusual color for sausages is explained by the fact that such sausages are not fried, but boiled (with the possibility of subsequent frying) in order to prevent the small pork intestine from bursting. The sausages themselves have the simplest composition, which includes a mixture of meat with fat and simple ones.

Munich sausages - recipe

Usually, the meat component of sausages includes a mixture of minced pork, veal and a small amount of fat with pork skin. Original additions like ground cardamom, ginger and lemon zest are added to the meat mixture.

Ingredients:

• veal - 580 g;
• pork - 310 g;
• lard - 310 g;
• ice - 300 g;
• pork skin - 240 g;
• lemon zest - 1 teaspoon;
• a pinch of white pepper;
• a pinch of ground ginger and cardamom;
• parsley - 20 g;
• pig intestines.

Cooking

Before preparing the Munich sausages, prepare the pork intestines by cleaning and rinsing them well.

Boil the pork skin in a liter of lightly salted water for about 15 minutes, then cool and twist. After twisting the veal with pork, beat them with a blender with half of crushed ice, zest and spices into a homogeneous paste-like minced meat. Beat the rest of the ice separately and mix with minced meat, adding twisted skin and greens. After cooling the minced meat for at least an hour, distribute it in the intestine using a special nozzle for a meat grinder. Form sausages by twisting the intestines at an equal distance, try to distribute the minced meat so that the sausages are not stuffed too tightly and do not burst during cooking.

Munich sausages are boiled for half an hour at a constant temperature of 80 degrees. After boiling, they are placed in ice water until completely cooled.

Ingredients:

Cooking

After twisting both types of meat, put the resulting minced meat in a blender along with the rest of the ingredients, then beat, gradually pouring in about 900 ml of ice water. Adding liquid during whipping will help emulsify the minced meat.

Put the sausages in water with a temperature of 80 degrees and boil for 15 minutes. Next, bake the Munich sausages in the oven for about 20 minutes at 190 degrees.

Bavarian sausages are the perfect snack for beer. They are hearty, tasty and spicy, eating them is a pleasure. But what is sold in modern stores does not look like real sausages. And therefore, in order to fully enjoy the taste, it is better to cook such a dish yourself at home.

What is this dish?

Bavarian sausages, sometimes called Munich or German sausages, are a traditional dish of the national cuisine of Bavaria (this is a locality in Germany). They appeared a very long time ago and almost immediately became a popular beer snack. And today they are common not only in Germany, but also in many other countries.

What is required for cooking?

Bavarian sausages are quite easy to prepare if you have the necessary tools and ingredients on hand.

Components

Sausages are prepared, of course, from meat, and a mixture of beef and pork is usually used, sometimes lard is added, it makes the snack more fatty. Spices are also an integral part, and a lot of them are added, since spicy dishes are very popular in Germany and especially in Bavaria. If desired, you can add milk or cream, such an ingredient will make the meat more tender.

The shell is used natural, usually its role is played by pork or beef intestines, of course, cleaned.

fixtures

Since the meat will be crushed, you will certainly need a meat grinder, and a special one with a nozzle for making sausages and sausages (it looks like a small funnel on which a shell is put on).

How to cook?

So, how to cook Bavarian sausages? We offer you two options.

Option one

This recipe is classic, sausages will turn out hearty and spicy.

List of required ingredients:

• 1.5 kilograms of veal;
• 500 grams of pork fat;
• 1 large head of onion;
• a pinch of nutmeg;
• greens to taste;
• ground black pepper and salt to taste;
• pork intestines (for the casing).

Cooking:

The meat must be washed well and cleaned of veins, if any. Next, cut it into small cubes.

Peel the onion, cut into slices.

Pass the meat through a meat grinder along with onions, and preferably twice, so that the sausages turn out to be tender and not sinewy.

Add greens to the minced meat (you must first wash and chop it), salt, nutmeg and pepper, mix everything well.

Now attach the sausage attachment to the meat grinder. Cut the intestines into several equal parts about 20-30 centimeters long. Take the first part, tie one end with a thread or rope, fill the resulting tube and tie its second end. Prepare the rest of the Bavarian sausages in the same way.

Option two

This option involves the addition of cream or milk, so the sausages will be more tender. And the wine will make them especially fragrant.

Ingredients:

• 1 kg of pork;
• 500 grams of beef;
• 300 grams of pork belly;
• a glass of milk;
• a glass of cream;
• 200 ml dry white wine;
• a few pieces of a loaf;
• a pinch of ground cloves;
• a pinch of nutmeg;
• salt to taste;
• intestines.

Cooking:

Pass pork, brisket and beef through a meat grinder.

Soak the loaf with milk, and when it softens, add it to the minced meat along with cream, wine, salt and seasonings, mix everything thoroughly, or better pass through the meat grinder again.

Now fill the gut with minced meat, dividing it into parts and tying the ends with a thread.

These sausages are best fried.

Heat treatment

You can cook Bavarian sausages in different ways:

• Frying in a pan. And it is better not to fry in oil, but in lard or fat.
• Grilling is the perfect way! Sausages will turn out very juicy and acquire a delicious crust.
• In the oven. Why not? Just grease a baking sheet with fat or lard, coat the sausages with it, place them at some distance from each other and bake until done, that is, until golden brown.
• Cooking. Yes, sausages can be boiled. A kind of dietary option.
• If desired, you can cook a snack on the coals by putting sausages on skewers or placing them on a wire rack.
• Stewing is also allowed, and it is advisable to stew in some kind of spicy sauce.

How to apply?

Such an appetizer is served, of course, with a foamy drink loved by many - beer. In addition, they must certainly be accompanied by some kind of sauce, preferably spicy. It can be mustard or, for example, ketchup. And in Bavaria, sausages are often served with pretzels, and this combination turns out to be incredibly tasty and harmonious!

As for serving, it is best to put all the sausages on one large dish and put a bowl of sauce next to it. It is quite possible to eat such an appetizer with your hands, but neat and pedantic gourmets will prefer to eat with forks and from their own plates, so do not forget about them.

Some useful tips to help make Bavarian sausages even tastier:

If you are using not very fatty meat, then be sure to mix it with lard, as the appetizer should turn out to be quite fatty.

The intestines must be thoroughly washed, otherwise the finished dish may acquire an unpleasant aftertaste. Wash them under running water inside and out. If it was not possible to remove all the insides, then you can leave the intestines for a couple of hours in a bowl of water. Then they need to be dried, and then they will be ready for use.

You can add any seasonings to your liking, but in the end the sausages must turn out to be quite spicy, otherwise they cannot be called Bavarian.

You can add beer (especially dark beer) to the minced meat, it will give the appetizer additional juiciness and incredible aroma.

Be sure to serve Bavarian sausages hot, otherwise they will not be tasty and juicy!

Now you know exactly how to please your household or guests.

Do-it-yourself Bavarian sausages are an excellent snack on outdoor recreation, an alternative to a slightly boring banal barbecue. And under a glass of cold fresh beer - she has no price. Weisswursts are considered one of the most delicious Bavarian sausages - white sausages, the recipe for which we will share today.

These sausages need to be prepared from a mixture of minced pork and veal, seasoned with aromatic spices and herbs, rammed into a natural casing (pork casing). If desired, at the end of cooking, the shell, despite the fact that it is natural, can be removed (the Germans do this), or you can eat with it. In general, who loves how.

Try the Weisswurst recipe below and you will be pleasantly surprised this coming weekend! Nothing tastes better than you have ever eaten!

Ingredients

• Veal - 600 g;
• Pork - 300 g;
• Pork fat - 400 g;
• Salts - 1 tea \ spoon;
• Ground black pepper - 0.5 tea / spoon;
• Chopped cardamom - 0.5 tea / spoon;
• Ice - 300 g;
• Lemon zest (can be dried) - 0.5 teaspoon; .
• Fresh parsley - 50 g;
• Pork skins - 100 g;
• Onion - 100 g;
• Pork belly cleaned.

minced meat prepared for sausages

Cooking sausages

1. Boil the pork skin, add onion at the end of cooking. And then scroll through everything in a meat grinder or chop with a blender or food processor.

2. Then you need to chop the meat (pork and veal) in the same way, gradually adding half of the ice.

3. After that, you need to chop the fat (lard).

4. After that, in a separate container, you need to mix the pork skin, two types of meat and bacon, adding lemon zest, parsley and the remaining ice to them.

To prevent sausages from bursting during frying, they should be boiled beforehand.

5. Minced meat is ready. It remains to fill them with a pig's stomach.

In principle, the sausages are ready. But there is one secret so that they do not burst during their frying, they must first be boiled for 15 - 20 minutes in boiling water. Now they will not burst even if they are fried in a pan, on a grill or on an open fire. The last option is the most preferable.

Serve sausages with your favorite sauce.

Bon appetit and have a great weekend!

Bavarian sausages or white sausages are a wonderful beer snack.

Sausages are called white (due to their natural color without dyes), or in German Weisswurst (actually - Weisswurst), Bavarian (they were born in this region), Munich (they were first cooked in this city).

Germany is famous for fragrant, hearty and mouth-watering sausages.

Weisswursts are considered to be the most delicious - white Munich sausages.

Made from a mixture of minced veal and pork (3 to 1), seasoned with spices and herbs, rammed into a natural casing (pork intestine), Munich sausages are incredibly tasty.

They are loved not only by those who drink beer, but also by those who prefer to do without it, because these sausages smell amazing and have an excellent taste.

Bavarian sausages are known all over the world, but you don't have to go to Bavaria to try them.

There is a simple recipe for Bavarian sausages at home.

This appetizing dish is prepared from minced veal, lard, lemon zest, meat from the head of a calf, herbs, onions, peppers and other spices. Crushed ice is also added to the stuffing to give the filling splendor.

The following are considered ideal proportions: 51% - veal in the form of minced meat, pork fat - 30%, water - 5%, calf head meat - 10%.

Standard length of sausages: 15 cm, diameter - 3 cm. This means that not all pork intestines are suitable for cooking these sausages. Such specific parameters are related to the standards of pig intestines on pig farms near Munich.

white bavarian sausage recipe

Ingredients:

• veal - 600 g (cut into cubes of half a centimeter and freeze in the freezer for 20-30 minutes)
• pork - 300 g (also cut and freeze)
• pork fat - 400 g (also cut)
• salt, pepper, dried ginger, grated cardamom - to taste
• ice - 300 g
• dried lemon peel - 0.5 teaspoon
• parsley - to taste
• cleaned pork intestines
• onion - 10 g
• pork skin - 100 g

How to cook Bavarian sausages:

1. Pass the onion boiled with pork skin through a meat grinder.

2. Then grind meat, spices and 150 g of ice in a meat grinder.

3. Grind lard separately.

4. Mix with minced meat, parsley, zest and the remaining half of the ice.

5. Stuff the intestines with minced meat.

6. Cook sausages in hot (not boiling!) Water for 15-20 minutes.

You can cool the sausages in cool water (so that they are easier to clean). You can make them warm again by heating them in broth with herbs.

Homemade Munich sausage recipe

Ingredients:

• Veal (3 parts) - 750 g
• Pork (1 part) - 250 g
• Parsley
• Egg white - 1 pc.
• Lemon zest - from half a lemon
• Pork fat - 250 g (you can take both raw and boiled lard)
• Onions - to taste (a little)
• Salt and white pepper to taste (you can add nutmeg, cardamom or grated ginger)
• Crushed ice - 150 g
• Cleaned pork intestines

Preparation of Bavarian sausages:

1. Beat the veal and pork in a creamy state with meat hammers.

2. Gently stir in the protein, zest, finely chopped onion and spices.

3. Add crushed ice and chopped parsley.

4. We stuff the intestines tightly.

5. Cook in hot water for 15 minutes.

Sausages can also be cooked in a double boiler.

Those who bought the semi-finished product "White (Bavarian) sausages" can be recommended to try fried sausages. Before frying on the grill, sausages can be greased with adjika. And you can pour beer on them.

How to fry Bavarian sausages in a pan: pour half a glass of water with a spoonful of vegetable oil into a heated pan, put sausages. Simmer covered for 5 minutes on each side. Then fry the sausages on all sides for about 7 more minutes, removing the lid and reducing the heat.

How to bake Bavarian sausages in the oven: sausages are fried on a greased grate for about 20 minutes. To prevent dripping fat from staining the oven, place a baking sheet with water under the grate.

How to Grill White Sausages: grilled sausages need to be turned over constantly. The grate must be oiled. Just 15-20 minutes - and delicious ruddy sausages are ready!

You can boil sausages until half cooked at home, and in nature send them to the grill until golden brown.

But open fire is not suitable for Munich sausages.

How to serve and with what to eat Bavarian sausages

Weisswursts are usually eaten for breakfast.

This is due to the fact that in the distant times of the creation of white sausages it was impossible to store them for a long time.

Therefore, sausages that "survived" until dinner, and even more so until the evening, were already considered, so to speak, unsafe.

Appetizing white sausages are served with beer, mustard and a delicious salted pretzel. Mustard is smeared on a sausage, a pretzel is eaten.

If you like fried sausages, then you can taste them with cabbage, potato salad or the same mustard.

According to a long tradition, Bavarian sausages are served in a special three-legged pot.

In the very one where they were boiled in hot salted water (boiling water is not suitable for them).

Weisswursts are caught with special tongs.

At home, it is customary to eat sausages with your hands, sucking the minced meat out of the shell.

But in an institution (or just for those who do not like to eat with their hands), the sausages are carefully cut into portioned pieces and decorously freed from the shell.

Then spread with mustard - and eat!

Or they are cut in half (lengthwise) and, having come out of the shell, they are again smeared with mustard and eaten with appetite.

No need to try to eat the Munich sausage casing.