Recommendations of the Editorial team
Almost exactly thirty years ago, on March 18, 1995, VfB Stuttgart striker Fredi Bobic referred to after 2-2 at Frankfurt Eintracht in front of running cameras in front of running cameras Heinz-Dieter Casper in front of running cameras as a “blind bratwurst” because he had shown him the yellow card because of complaining.
Although the bratwurst is part of football like just the beer, the DFB sports court found it not funny and blocked it for a game. Too gracious, the author finds it not because of the insult, but because Bobic has actually quite pulled one of our highest cultural assets into the dirt.
Although the bratwurst in this country has a rather modest existence between football stadiums, year and Christmas markets and the local grill, it is not only a culinary delicacy, but also if prepared by a qualified butcher. And basically also meat -made expression of German identity, it comes from the heart of Germany, from Franconia and Thuringia, and has spread to north and south from there.
Everyone eats an average of 75 sausages a year
Instead of the inappropriate white sausage equator, one should therefore speak better of the sausage belt, which extends from Thuringia to the Palatinate and holds the country together. The Germans eat around 140,000 tons a year, which corresponds to about 75 pieces per person, with the curry, so to speak, in the hit parade of the German favorite sausages.
The rust sausages from Nuremberg are already followed in third place. The bratwurst was probably invented there – at least it was defined for the first time by the city council in 1313. Only the best meat from the loin could be used, and those who were caught when stretching had to be kept with towering and spanking.
At that time there was still the larger variant – the small sausages typical of Nuremberg only arose around 1555, when the city allowed the butchers to halve the sausage with the same sales price, which from then on continued to shrink to the size used today. Nevertheless, not only the Franks love their three in the Weggla and six on herb – and today they cost about the same as a currywurst in Berlin or Dortmund.
The standard, however, are the approximately 110 grams of Franconian and Thuringian, consisting of a cloudy pork and bacon, whereby the Thuringians are generally somewhat finer than the medium -sized from Franconia. Some also add veal or ice water. It is seasoned with salt, majoran or caraway seeds, then the roast is gripped into the intestine and even brewed.
Of course, every region, every butcher, has its own secret recipe. In Nuremberg you refine with allspice, macis blossom and lemon, in Hesse with ginger and cardamom, and in Schweinfurt you love the winemaker sausage refined with silvaners.
More texts by Gunter Blank goes out to eat
In the meantime, the bratwurst can no longer be found in all possible variations only in the tavern, but also in top gastronomy. Even Germany’s gourmet pope Jürgen Dollase successfully experimented with the creation of a gourmet bratwurst, not least because the culinary delight also felt attracted to the seductive fragrance of the bratwurst stalls from time to time, only to be disappointed all too often from the inferior quality.
With Dollases excavation in culinary pop culture, the circle closes, so to speak. Because his approach, musical
To make design elements fertile for the culinary delicacy, as well as to bring their mission to people, was also inspiration for this column more than ten years ago, which began with an insight into the Spanish avant -garde kitchen and now ends with the realization that today you can eat at a level in Germany that is no longer inferior to Spanish.