The origin of Bockbier is in Einbeck near Hannover, while the origin of the Bockwurst is presumably Bavaria). Among them are wieners (supposedly from the city of Wien = Vienna, Austria made with a crunchy casing), franks (with definite origin in the Hessian metropolis, with and without crunchy casing) and bocks (a bit larger than wieners and franks, with different seasonings, and consumed with the famous Bockbier, which is customarily a dark, strong, bitter tasting brew with 8 – 12% alcohol content. Brats, bocks, franks, and wienersĬontrary to perception, the word “Brat” as in “Bratwurst” does not come from “braten” (German for “to fry”), but from the medieval word “Brät” which is synonymous to “ground up meat.” Although many regional sausages are fried (as in Thuringia and Nuernberg ), the majority of the 1,500 different sausage types in Germany are actually “Brühwürstchen” which means scalded sausages. “Nofatty” “Gelbwurst” or “Fleischwurst” taste like the “real thing” and can be purchased in Bavarian supermarkets. Thus, the meat releases more of the proteins actin and myosin which allows the ground up meat to bind more water. During this patented production process, the temperature of the cutter blades is kept at low temperatures which involves constant monitoring and cooling techniques. The Fraunhofer Institute (Germany’s leading institute for basic research and development) in cooperation with Bavarian master butcher Josef Pointner developed “Nofatty, ” a pork based sausage which contains less than 3% of fat – but tastes like the regular varieties (which on average contain 25 – 40% of fat, like bologna, salami, or ham) The secret: technically advanced chopping and grinding of lean meat cuts like Schnitzel. Pork Sausages are not renowned to be “fitness food” – until now. The Sausage Purity Law can be seen at the German “Fried Sausage” Museum in Holzhausen, Germany (in Thuringia, between Erfurt and Gotha) – a worthwhile visit for sausage aficionados. ![]() According to an old document from 1432 found at a library in Weimar (Thuringia), only pure fresh pork and certain seasonings were to be used to make original Thuringia fried sausages. But over centuries, German master butchers refined those techniques of grinding, stuffing and preserving meat, bacon, water and seasonings – even to a point where they were encoded in law. of sausage products per person every year, there’s sausage purity law, a Bratwurst museum and the latest trend is “meatless.” Here is a collection of the latest German sausage news: The sausage purity lawĪlthough these convenient meat snack was already known in ancient Rome, Greece and China, sausages became integral to the German cuisine. The country boasts over 1,500 different sausage types, Germans devour over 66 lbs.
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