2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is believed that sausages were invented in 1805 by the famous German butcher Johann Georg Lahner. He moved from Frankfurt to Vienna after learning the intricacies of the craft.
In his Viennese shop, he presented his invention to his customers for the first time - the sausage, which was named Frankfurt, and in some parts of the world became known as Viennese. In Vienna and Austria, however, they are called frankfurters.
In Russia, for many years it was a popular doctor's salami, which appeared in the middle of the twentieth century and became famous as a product designed specifically for people with war-torn health.
Cheese with mold does not surprise anyone. But the salami with mold is a trademark of the Italians. It matures in special underground rooms, where the temperature is always low.
After about a month the salami is covered with light green mold, and after another three months this mold turns gray and its structure becomes very dense.
This means that the salami is fully ripe and ready for consumption. Among the most famous meat products in Germany are white sausages, known as Weisswurst.
They are made from pork, beef, parsley, lemon, onion, salt and aromatic spices. White sausages are called Munich because the man who invented them, Moser Sepp, was from Munich.
Nuremberg sausages should ideally be the size of a puppy. In the Würzburg region, sausages for fairs are made one meter long and rolled up like karnachets.
In northern Bavaria, the blue sausage is popular, which is not exactly blue in color, but is simply very pale because it is boiled with a large amount of vinegar, which makes it slightly sour in taste.
Among the strangest varieties of salami and sausages are vegetarian, which are made from sprouted wheat, bran and various types of seaweed, whose fans are all those who shy away from meat.
There is a restaurant in Düsseldorf that serves gilded sausages. These are ordinary sausages that are covered with a thin layer of pure gold, as the owner of the restaurant is convinced that it is good for health.
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A number of rules must be followed when preparing and storing sausages, blood sausages and meat in general at home. This is due to the fact that home-cooked meat does not have a long shelf life, such as that from the store. This fact, of course, has nothing to do with its quality.
