The Bavarian sausages on the homeland, in Germany, are called white sausage or Weisswurst. They from mix of the melkorubleny veal and fat pork which is generously seasoned with a lemon, parsley, onions, ginger and cardamom prepare. All forcemeat is rammed in fresh pork guts of which, by a perevyazyvaniye, do small sausages. Weisswurst is a natural, and therefore perishable product. Serve sausages boiled, with light wheat beer, sweet mustard (Weisswurstsenf) and traditional salty pretzel – bretsely (Bretzel).
It is required to you
- white sausages;
- water/beer / white wine.
- For брецеля
- 1 1/2 glasses warm (from 55 to 65 wasps) waters;
- 1 tablespoon of sugar;
- 2 teaspoons of salt;
- 1 bag of a yeast powder;
- 4 ½ cups of flour;
- 60 grams of the neskoleny kindled oil
- 10 cups of water;
- 1 yolk from large egg;
- vegetable oil;
- coarse salt.
Instruction
1. Unlike all other German sausages and sausages, the Bavarian sausages never fry on a grill. Moreover, they are never boiled. It is all about too thin natural cover – from such heating it can crack and, according to Bavarians, contents immediately become unsuitable in food.
2. Take a wide, but superficial pan. Fill it to a half with water, light wheat beer or white wine.
3. Bring liquid to the boil and as soon as begins to boil, switch off fire.
4. Right there put in hot liquid the Bavarian sausages, so that they lay in one layer, and cover a pan. You keep sausages under a cover about 10 minutes. Such thermal treatment is enough to finish them until ready. The fact is that the Bavarian sausages are eaten only very fresh. They aren't smoked, don't add preservatives to them, traditionally weisswurst was eaten on the same day when they jammed. Germans even have a saying that weisswurst shouldn't "hear" a midday bell. With development of the refrigeration industry the tradition was forgotten to serve the Bavarian sausages only for breakfast, but it is correct to prepare it is still possible only the freshest products.
5. BretselSmeshayte warm water, sugar and small salt in a bowl the mixer, from above evenly scatter yeast. Wait so far they will begin to foam. It will take about 5 minutes.
6. Add flour and oil, and, using a hook for the test, mix ingredients at a low speed. Increase speed and knead smooth dough.
7. Get dough from a bowl, form a sphere, oil it vegetable and put back in a bowl. Cover with food wrap and put to the warm place for an hour. During this time dough has to double.
8. Heat an oven to 220 wasps. Heat in a pan water (10 cups) to boiling. Lay a baking tray baking paper and prepare a cup with vegetable oil, coarse salt and a brush for pastries.
9. Get dough and divide into 8 equal parts. Roll each part in the 16th centimetric plait. Lay out each plait U-shapedly, and then cross the free ends with each other. At you pretzel will turn out.
10. Shake up a yolk with a small amount of warm water.
11. Lower each pretzel in boiled water for 20-30 seconds and spread on a baking tray. Grease pretzels with a frothed eggs, salt.
12. Bake brettsel of 10-12 minutes, to a subtle golden shade. Give warm, but not hot.