Sausageology

Did you know that the oldest mention of a sausage surprisingly comes from China? According to the old writings, in Sparta, Ancient Greece, sausages hung in the eating halls and were consumed with great delight. Even in Babylon, a sausage was a welcome addition to their meals.

Today the Germans are the absolute world champions for producing the widest variety – approximately 1500 different kinds of sausages. Of course they also lead in per capita consumption, eating approximately 30 kg per person per annum. South Africa in comparison, comes nowhere near this.

Many people are unaware of the different varieties of sausages available, their uses and their preparation methods. For this reason I would like to describe some of my products, to help you in your purchasing decision and also to enhance your enjoyment of them.

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BRATWURST

A German Evergreen. During the Middle Ages, over a 1000 years ago, the “Franconian Bratwurst” was well known and liked. The good old knights ate them, or rather consumed masses of them with great pleasure.

Today Bratwurst is a well accepted delicacy worldwide.

To prepare, grill or fry. If frozen, defrost slowly at room temperature.  Preheat oven to 160′C and bake for 20 minutes.

German Bratwurst – Pork, herb flavor, with lots of rubbed Majoran. Medium texture, made from a unique
traditional handed down recipe.

Gypsey Bratwurst (Merguez or Zigeunerbratwurst) – Pork, medium texture spicy taste.

Munich Weisswurst – Pork. This is one of the traditional Bavarian specialities. In the old days this sausage
was not allowed to hear the midday church bell ringing, it had to be eaten before noon the same day (no fridges
in those days). Fine texture with a slight lemon parsley flavor. To prepare make small incisions on the top to prevent bursting.

Nurenburger Bratwurst.


OAK SMOKED SAUSAGES

In the Austrian Alps, the farmers needed to preserve meat for long periods of time, since they slaughtered
only once a year in winter. This process includes amongst other methods, natural preservation, slow smoking,
and ripening.

To prepare, boil in water.
Selchwurst – Pork-beef. Made according to very old traditional recipe. This is a very versatile sausage, as it can be eaten hot or cold and cut into soups or stews. Great for hikes, school outings etc. as it will stay fresh for long periods. When exposed to air for some time it will become a dry sausage. Coarse texture, mildly spicy taste with a hint of garlic.

Käsekrainer (Cheesegriller) – Pork-beef with Cheddar cheese, medium texture, delicately spiced. Very popular.

Debreziner – Pork-beef. This sausage has its origins in the Austrian-Hungarian Empire. Spicy taste, predominant paprika. Can for instance be used in a Würstl Gulasch.

Knackwurst – Pork-beef. Fine texture, extremely versatile sausage. Can be used in sausage salads, stews, soups, scrambled eggs, eaten on its own, or filled with cheese, and wrapped in bacon to become a Berner Würstl.

Chorizo – Pork. Coarse texture, spicy with red wine flavour (Portuguese style).

COLD MEATS

Jagdwurst – Medium textured cold meat with mustard seed.

Krakauer – Large ham pieces with green Madagascar peppers.

Almtaler Salami – A delicately spiced cooked salami.

Fleischkäse (Steak loaf) – A well known delicacy in Germany and Austria. It consists of very finely cut meat which is a baked in a loaf form. Traditionally it is prepared sliced into +-1cm thick slices, fried lightly on each side and usually topped with a fried egg. It can also be sliced very thinly and eaten as a cold meat. Alternately the entire loaf can be warmed and served.

SPECIALITIES

Oak Smoked Chicken – Hormone free chickens cured, cooked and smoked ready to eat. Hot or cold or as a chicken salad.

Black Forest Ham * – Made in winter in the old traditional way. Takes about four months to produce.

Ploughman's Platter