Vienna sausage. Street food in Vienna Step by step recipe

French sausage Ingredients: 500 g beef, 500 g pork, 250 g bacon, 400 g intestines 45–50 cm long, 1.5–2 g saltpeter, 25 ml alcohol or cognac, 10 allspice peas, 3 g nutmeg , 3 bay leaves, 2 g sugar, 35–40 g salt. Peel beef and pork from tendons and

Ham sausage Ingredients: 1 kg of pork with fat, 100 g of intestines, 2 g of saltpeter, 5 g of pepper, 15 g of salt. Cut the meat into thin strips so that each strip has fat. Add a mixture of salt, pepper and nitrate, mix, leave for 12 hours under pressure, then stuff with minced meat

Country-style sausage Ingredients: 4 kg of lean beef, 2.4 kg of fatty pork, 4 bay leaves, 400 g of large intestines, 10 allspice peas, 5 g of ground black pepper, 40 g of salt. Rinse the beef, cut into pieces and leave for 12 hours to let the blood drain, then skip

SAUSAGE Finely chopped meat stuffed into beef intestines. There are cities that owe their fame to their good sausages. There are sausages from Lyon, Strasbourg, sausages from Arles; but it must be admitted that the beauty of the Arlesian women glorified their city to an even greater extent than their taste

Homemade sausage 4 kg lean beef, 3 kg backfat, 3 kg lean pork, 350 g salt, 20 g sugar, 0.75 g sodium nitrite, 5 g cumin, 3 g cardamom, 0.5 g glucose, pork casings . Skip meat and bacon that have been frozen in the refrigerator in advance.

Tea sausage 7 kg lean pork, 3 kg back fat, 300 g salt, 0.75 g sodium nitrite, 10 g ground white pepper, 5 g dry mustard, 5 g sweet pepper, pork casings. Pass the pre-cooled pork and lard through a meat grinder (4 mm holes) and

Sausage “Hermit” 1 kg of lean beef (from the rump), 1 kg of lean pork (from the hip), 500 g of high-quality back fat (without skin), 3 tbsp. spoons with the top of the mixture for salting, 1 teaspoon with the top of glucose, 2 tbsp. level spoons ground white pepper,

Biodietary sausage 250 g veal, 250 g poultry, 250 g hare meat, 125 g lean beef, 125 g lean pork, 1 tbsp. spoon of dietary salt, 1 tbsp. a spoonful of milk, 2 teaspoons without top of ground white pepper, 1 teaspoon of sugar. All meat components 2 times

French sausage 0.5 kg of fatty and low-fat pork, 1 onion, 1 teaspoon of salt, pinch of pepper, 1 teaspoon of cumin, 2 tbsp. spoons of mashed dry bread, 1 tbsp. spoon of rum, sheep intestines. Finely chop the meat. Add 1 onion, 1 teaspoon salt, a pinch of pepper,

Hungarian sausage 0.8 kg of young, not very fatty pork, 1 teaspoon of salt, a pinch of pepper, ginger, nutmeg, cloves, 1 bun, beer. Add to the meat 1 teaspoon of salt, a pinch of pepper, ginger, nutmeg, cloves, 1 French toast soaked in beer

Pork sausage “Vienna” Ingredients 3 kg of fatty pork, 2 kg of lean beef, 2 eggs, 3 cloves of garlic, ground black pepper, salt. Method of preparation Finely chop the beef, mince the pork. Salt the meat and leave in the cold for 12 hours, then

Sausage Ingredients: 1 kg of pork, 100 g of lard, 1 head of garlic, cumin, ground black pepper, salt. Method of preparation Wash the pork, cut it, mince it. Peel the garlic and chop using a garlic press. Mix the resulting minced meat with garlic,

Anyone who has visited Germany cannot be indifferent to German sausages. This is already a cult food, not only for tourists, but also for residents of the country.

You can eat them right on the street. Wherever we went in Berlin, we were followed by beckoning sausages. Range German sausages impressive... If you come for a snack, the menu will definitely include different types of sausages. But most of all I liked enjoying them on the street. The quality is excellent, you can buy them without fear. When Vitya and I first approached the house with sausages, our eyes were running wild as to which one to choose. I wanted to try everything! At that moment I thought, goodbye figure! Hooray for sausages!

Germans can eat sausages for breakfast, lunch and dinner. To be honest, we wouldn't refuse either. I wanted to write about German national cuisine, but I decided to first whet everyone’s appetite and talk about the most popular sausages in Germany.)

Having stopped in Warsaw for six hours, we tried Polish national cuisine. If you are planning a similar travel route, namely Kyiv-Warsaw-Berlin, follow the links and read!

Back to the topic, aaand so...

The most popular German sausages

The most popular sausages include: Currywurst or curry sausage, Viennese, Munich, Nuremberg, Frankwurst, Bratwurst, Bockwurst.

And now about each order

Currywurst

Translated as curry sausage. The invention of Currywurst rightfully belongs to the Germans. And in particular, Herte Heuwer, who came up with such a delicious treat to the delight of everyone! While preparing the sauce, Herta accidentally spilled curry powder into the tomato paste.) This is how she became famous. In 2009 it was opened German Museum Curry sausages(Deutsches Currywurst Museum).

Currywurst is served toasted. It is cut into pieces and poured over the sauce. As a rule, it is tomato paste mixed with curry powder. Currywurst is complemented with French fries or a fresh crispy bun.

Munich sausages or Weisswurst (Weisswurst)

The second, no less popular German sausage is the white Munich sausage, also called Bavarian or Weiswurst. As a rule, Germans prefer to feast on it before lunch, but we nursed it in the evening. Very tasty! We tried both boiled and fried. We liked the second option better.

It is usually served with cabbage and mustard and a golden-brown German pretzel. The sausage is dipped in mustard and snacked on with a pretzel.

The peculiarity of Munich sausage is that it is not advisable to cook it, so as not to spoil the tender meat inside. The Germans usually place them in hot salted water for about five minutes. Then they take it out, carefully peel it and eat it. These sausages do not need to be fried for long, about two minutes on each side. So, if anyone wants to cook Munich sausages at home, then use my little tip.

Nuremberg sausages or Bratwurst

Sausages made from minced beef and pork. They are great for grilling and boiling. They are usually served with sweet mustard or tender horseradish with a crispy bun. Sauerkraut or potatoes are suitable as a side dish.

“Nürnberger” differs from all others in its small size, “about the size of a finger.” Aromatic marjoram gives sausages an exquisite taste.

Also very popular throughout Germany. These sausages are filled with pork, seasoned with various spices and herbs. Frankfurt sausages are slightly smoked for two hours, this gives them an unsurpassed aroma. Served with mustard and mashed potatoes.

I also call them weeners. What gives them extraordinary tenderness is the ice used in the cooking process. Vienna sausages have an unsurpassed delicate taste. They are slightly smoked on beech branches and then boiled.

Thin heart of lean pork meat with spices. The peculiarity of preparing these sausages is that the minced meat always includes chopped parsley and heavy cream. Bockwurst is served with spicy mustard and a fresh bun.

I can’t help but mention another German delicacy that belongs to German street food: döner. We managed to try it in the city of Dresden . Looks a little like shawarma, but several times larger.

I hope that after this article no one will have the question: " What try it in Germany?" This is, of course, not the entire list of sausages, but those listed above are considered the most popular in Germany. For our trip to Berlin We managed to try a variety of sausages, so if you are planning to go to Germany, be sure to try German sausages, I’m sure you’ll like it! When we were driving back, we stocked up on them to the fullest. It’s a pity that customs no longer allows transportation.(

Thank you for reading our blog. See you soon on the pages of our

Sausages cannot be called a product of modern thought. Our distant ancestors already knew how to grind meat, mix it with seasonings and offal and put it in washed intestines. This is what the distant ancestors of modern sausages and sausages looked like. And the recipe for sausages that made them famous and which is still used today belongs to Johann Georg Laner. The product was presented to the public in Vienna in 1805. True, they were called Frankfurt, it was from there that the famous butcher - the author of the recipe - moved. Although in all other strange places they are known as Vienna sausages.

Why are they difficult to choose?

GOST, which dictates standards for the production of food products, clearly regulates the composition of sausages. Their basis should be meat (pork, beef, lamb), offal. In addition, the composition may contain eggs, milk, flour, starch and seasonings. As well as some substances that enhance taste. Regulations regulate the maximum permissible amount of salt, starch and other artificial additives. Plant components - soy, palm oil - are prohibited. But GOST does not apply to all types of sausages, only to some. In particular, Vienna sausages are made in accordance with technical specifications. This allows manufacturers to save on components. As a result, you can buy ones that don’t even contain meat.

Product Information

Before purchasing, you should carefully read the information on the label. Vienna sausages, which include beef, pork, salt and spices, are of the highest quality. Since sometimes manufacturers do not indicate the full composition on the packaging, you need to carefully consider the product before making a purchase.

What a quality product should look like

Appearance can tell you whether these Vienna sausages are worth buying or not. For example, suspicious pallor may indicate the addition of chicken. Too saturated color indicates a large number of dyes in the composition. A shiny surface with droplets of condensation indicates a high content of additives that retain moisture. Sausages that have been stored for a very long time become slippery and wrinkled.

To purchase delicious Vienna sausages, which are made from high-quality raw materials, you need to carefully consider them. The ideal product has a pleasant soft pink or light beige color. The sausage should not be short and thick or, conversely, too long and thin. A quality product has no unfilled parts or voids. A proper sausage should have a natural casing that is non-sticky and non-slippery to the touch.

Shelf life

Vienna sausages should be stored in the refrigerator. The period depends on the type of shell and packaging. The natural shell allows you to preserve all the qualities of the product for three days. Opaque polyamide increases this time to six days. Can be stored in vacuum packaging for up to three weeks.

Customers' opinions

Few people can visit the capital of Austria and try how delicious Vienna sausages are. Reviews from those who buy them in regular stores are very different from each other. They depend on the quality of the purchased products. That is, on the taste, naturalness of the composition, quality of the raw materials.

The main disadvantages faced by buyers:

• a large number of artificial additives,
• presence of soy;
• excess salt;
• water becomes colored during cooking;
• loss of integrity during cooking.

By the way, sausages in natural casings can burst during cooking, so it is better to avoid this. You just need to put it in very hot water for a while (up to 5 minutes) and then pull it out.

In Austria and Germany, a little ice is added when making sausages, which makes them unusually juicy.

Recipe

Vienna sausages, whose calorie content is 294.08 kcal per 100 g of product, can be prepared independently. There is nothing complicated about this, but you will be confident in their quality.

To do this, you will need 0.5 kg of pork and lard, 0.3 kg of veal (beef), three onions, half a glass of crushed crackers and spices to taste (cloves, cardamom, nutmeg, ground pepper).

The meat needs to be cut into very small pieces, salted, mixed with breadcrumbs and spices added. The bacon must first be boiled, then chopped, mixed with chopped onion and fried in vegetable oil. When the mixture has cooled, combine it with the meat and mix all ingredients thoroughly.

The resulting minced meat must be tightly stuffed into special casings for sausages or small intestines. This completes the cooking, all that remains is to boil them. Cooking time will be about half an hour.

Modern sausages have many recipes. Therefore, from the entire assortment offered in the store, you can choose the ones that best suit your personal taste preferences. Or please your family with home-cooked meat products.

Zhenya, can you send me the recipe? Particularly interested in the brine and subsequent heat treatment.

PASTEURIZED SAUSAGES

Technology

To prepare these canned foods, chilled beef and pork, back fat, shoulder fat or cheek fat are used.

Tendied beef and pork are ground on a grinder into pieces measuring 5-6 cm, then salted (per 100 kg of meat 1.8 kg of seasoned salt and 0.1 kg of saltpeter). Salted meat, each type separately, is placed in basins and transferred to a maturing chamber at a temperature of 4-6 ° C for 2-3 days.

Salted and ripened meat, as well as salted lard or cheek, are ground on a grinder (grid with holes 2 mm). The chopped beef is cut with the addition of finely choppedice, and in winter - cold (up to 8°C) water. Then the shredded pork is added to the cutter. Water is poured into the cutter gradually, and cutting continues until it is absorbed into the minced meat. During cutting, sugar and spices are added to the minced meat, and then chopped lard or cheek and the minced meat are cut until it becomes completely uniform in color and consistency.

Composition of minced meat (in kg per 100 kg):

Salted, trimmed beef. ....thirty

Trimmed pork............................................. 40

Salted bacon or cheek... ......30

Other materials added to minced meat (in kg per 100 kg of main raw materials):

Salt………………………………….1.8

Saltpeter………………………….…….0.1

Sugar........................................ 0, 1

Pepper

black.........................................0.1

red................................ . 0.05

Nutmeg ………………………….. 0,03

The minced meat mixed on the cutter is loaded into the syringe barrel and, using an automatic dispenser, lamb casings with a diameter of 18-20 and 20-22 mm are stuffed with it. The length of the sausages should correspond to the height of the cans.

Bunches of sausages are hung on and sticks for 15-30 minutes kept at a temperature of 20-25 ° C to compact the minced meat and dry the shell, then they are placed in a preheated smoking chamber. The smoking process is divided into three phases:

1. phase - drying for 10-15 minutes over medium heat and a little smoke;
2. phase - actual smoking for 25-35 minutes with low heat and a lot of smoke;
3. phase - additional smoking at medium heat and a small amount of smoke.

The entire smoking process lasts about 60 minutes, The sausages turn light brown.

To ensure uniform smoking, you should rotate the frames or rearrange the sticks with sausages in the chamber during the process. Accumulating at the ends withdrops of water or fat must be removed before smoking or during smoking (wipe with clean towels). After smoking, the sausages are cooled to 18° C.

Before placing them in jars, separate the bars or pairs of them and sort out sausages with a burst casing, with air bubbles, unsmoked, with slips or contaminated.

Sausages are placed in jars in pairs or individual bars (under the lid of the jars, upright). The number and weight of sausages in jars are given in table. 82.

In jars measuring 99 X 177 mm, sausages are placed in two rows.

Sausages placed in jars are filled with specially prepared brine with a strength of 2.5-3°B (temperature not exceeding 18°C). The brine is prepared at the rate of 3.2 kg of table salt per 10 liters of boiled water. Filled jars are sent for seaming.

Canned food is pasteurized immediately after seaming. In digesters, jars are installed upright. The pasteurization duration for different cans is as follows:

In the above descriptions of technological processes for canning sausages, three methods of sterilization are considered.

The first method is sterilization in a closed autoclave under pressure at a temperature of 112°C, the second method is double sterilization at a temperature of 100°C and the third method is pasteurization at a temperature of 100°C.

The last two methods produce sausages of better quality, approaching the taste of non-canned sausages. However, such sausages can only be stored under certain conditions: pasteurized - only at a temperature from 0 to 8 ° C, fractionally sterilized sausages - at a temperature not exceeding 15 ° C, shelf life no more than one year.

These restrictions cannot always be observed, especially when shipping canned sausages to the Far North. Sausages sterilized under pressure at 112°C can be stored at any temperature.

In the production of sausages, special attention should be paid to the quality of the casing. When the casing (lamb casings) arrives, it is necessary to carefully check its quality - strength, correct processing. The stuffing of minced meat into the intestinal casing should be loose so that the casing does not rupture during sterilization.

Recently, artificial casings - protein or cellophane - have been widely used to make sausages. Its advantage is its tensile strength. In addition, the use of an artificial casing dramatically increases the performance of the syringes.

When frying and boiling sausages in a cellophane casing, the top layer of minced meat (under the casing itself) becomes somewhat denser and, when the artificial casing is removed, seems to replace it. In terms of quality, sausages in an artificial cellophane casing are not inferior to sausages in a natural intestinal casing.

For sausages, cellophane casings of the following diameters are used: 20, 22, 24, 26, 28 and 30 mm; the bundles are made 20 and 10 m long. For injection, the sheath is completely put on the shank of the syringe. Stuffing minced meat into the casing is done manually or mechanically.

millimeters less than the diameter of the shell.

The minced meat is tightly stuffed into the casing to prevent air from getting into it and to make it possible to unscrew sausages of a certain length. After injection, the sausages are manually unscrewed into individual bars. The direction of unscrewing alternates: once - to the left, the other - to the right. When unscrewed, the sausages are placed in the form of a necklace so that they can be easily hung on a stick.

When mechanically stuffing minced meat using a syringe with a dispenser, the cellophane shell is pre-soaked in hot water for 30 minutes.

Before putting the shell on the tarsus, the latter is freed from air. The length of the shank is 50 cm, which allows you to pull a 20 m long casing onto it at a time. One end of the shell is tied, and the other remains free.

The untwisted sausages are placed on the work table in a zigzag pattern, two sausages at a time, to avoid unwinding. A stick is threaded through the bundles so that when hung, two sausages face down. With this arrangement of sausages, sticks do not form during frying. Sausages on frames are placed in frying chambers for drying and frying.

During frying, as mentioned above, a crust is formed under the artificial shell, the strength of which depends on the duration and temperature of frying. At a low frying temperature, this crust will be softer and thinner, which is especially important when producing canned sausages in jars.

Fried and smoked sausages are transferred for cooking in a boiler or steam chamber. After cooking, they are immediately cooled in the shower to prevent wrinkles and weight loss.

It is recommended to remove the casings from sausages when wet, immediately after cooling in the shower. In this form, the shell can be easily removed. After placing the sausages in the jars, 2-3% brine is poured into the jars.

Sausages in a cellophane casing are heat-resistant and do not burst when heated to 125°C. Sausages with the casing removed do not lose their shape when heated to PO-115°C. A clean cellophane casing does not contain any bacteria, it is practically sterile, therefore, when canning sausages made in it, the formation of bombing, which is possible when canning sausages in a natural intestinal casing, is excluded.

Sausages produced in an artificial casing can be preserved either with or without the casing.