German sausages: the best recipes, cooking features and reviews

Germany is not in vain called the country of sausages. They produce more than one and a half thousand items of similar products. Especially popular among the local population are the Thuringian, Frankfurt and Nuremberg sausages. German sausage, whose name and taste are known far beyond Germany, can be not only bought in the store, but also made at home.

Features of preparation

The basis for the production of this snack is meat. And in most cases for such purposes use a mixture of beef with pork. Sometimes in the mincemeat they add a little bit of fat, thanks to which the German sausages become more fat.

Another integral component of this dish is spices. In Germany they like sharp snacks, so a lot of seasonings are added to the mince. To make the meat more tender, milk or cream is added to it.

As a shell, usually used beef or pork intestines. They are stuffed with minced meat and tightly knotted. To fry German sausages (the grill may simply not be at the right time), you can use a conventional oven, heated to two hundred degrees, or a thick-bottomed cast-iron frying pan.

Classic Edition

By the technology described below, it is possible to prepare a savory snack relatively quickly. It is equally successfully combined with beer, and with vegetable salads. Therefore, it is often taken with them to a picnic. To your loved ones appreciated the nourishing and fragrant German sausages you made, the recipe of which presupposes the use of a certain set of ingredients, you must go to the store in advance. To prepare this dish you will need:

• A half kilogram calf pulp;
• Large bulb onion;
• Half a kilo of pork bacon.

As a spice in this case will be used salt, fresh herbs, nutmeg and ground black pepper. In addition, make sure that at the right time you have at hand pork intestines.

Process description

A well washed, dried and loosened meat is cut into small pieces. Then it is scrolled twice through the meat grinder along with the pork bacon and previously peeled onions. Thanks to this, the minced meat, from which German sausages will be prepared later, will turn out to be more gentle and not sinewy.

In the resulting mass add chopped greens, salt and spices. All the well mixed until a homogeneous consistency. To the meat grinder attach a nozzle for making sausages, thread attached to it a thirty centimeter piece of brushed pig intestine, fill it with minced meat and tie the second end.

Before feeding to the table, the resulting preforms are subjected to heat treatment. At will they are boiled, stewed, baked in the oven or fried in a pan or on a grill. Serve ready sausages with cabbage in German or with any other side dish.

Option with cream

Sausages made according to this recipe, will be a great addition to a family dinner or dinner. They perfectly match with almost any garnish and sauces. Before you start working with the products, make sure that you have everything you need at hand. In this case, you will need:

• Kilogram of pork pulp;
• Large bulb onion;
• Two hundred and fifty grams of beef tenderloin;
• Eighty milliliters of cream.

Plus, you need to stock up in advance with pig intestines, salt, parsley, black and white pepper. All these spices will give the prepared dish a unique taste and aroma.

Sequencing

At once we will warn, that the given recipe excludes use of a meat grinder. Therefore, prepare a sufficiently sharp knife in advance. Pre-washed meat cut into very small pieces and combine with chopped onions. The resulting mass is added with salt, spices and parsley. All this is covered with a food film and placed in a refrigerator.

After a couple of hours cream is added to the bowl of meat. All mixed well and returned to the refrigerator. An hour later, stuffed guts are filled with minced meat, not forgetting to bandage every fifteen centimeters. After that, the future German sausages are kept for a couple of hours in the refrigerator, and then subjected to heat treatment and served on the table.

Heat treatment options

Very often such sausages are cooked on the grill. Do this at a low temperature, before waiting for a complete burnout of the coals. The grill, on which the semi-finished products are laid, is greased with grease in advance. Otherwise, it can adhere to the natural shell. Before placing the sausages on the grill, they are lowered into boiling water for a few seconds.

No less popular way of preparing such dishes is frying in a frying pan. To make the dishes better keep the right temperature, it should be cast iron and have a thick bottom. Before sending the sausages to the hot oil, it is desirable to make several punctures in them using a conventional toothpick. Fry semifinished products on moderate fire, periodically turning them over. The cooking time largely depends on the size of the products.

Also, sausages can be baked in the oven, heated to two hundred degrees. Semi-finished products are laid on a baking sheet, oiled with lean oil, or wrapped in foil. In the latter case, ten minutes before they are ready, they are opened and periodically watered with greased fat.

Hostess Reviews

Many women who at least once treated their relatives with home-made sausages in German, say that it is a very hearty and fragrant dish, ideal for a family dinner, and for going on a picnic.

Virtually every hostess knows a few secrets that can significantly improve the taste of finished products. Most of them recommend serving German sausages with some kind of spicy sauce. It can be mustard, tkemali or ordinary ketchup.

The opinions of many experienced culinary experts agree that it is advisable to use fat types of meat to prepare such a snack. If you do not have the right piece at hand, you can add a little fat to it. In addition, there is one nuance that is relevant to guts. Before filling with minced meat, they must be thoroughly washed. Otherwise, the prepared dish will have an unpleasant aftertaste.