Germany is of course famous for Wurst, otherwise known as sausage. There are more Wursts in Germany than can be listed: the world famous Bratwurst (one of our very favorites), Leberwurst, Kochwurst, Preiselbeerenwurst, Mettwurst, Blutwurst, Pinkelwurst, Jagdwurst, Wienerwurst (commonly known as a hotdog), Zungenwurst, Rotwurst. That's a beginning.But one word - Wurst - doesn't cover it. There are general categories too - winter sausage and summer sausage are two. Summer sausage is a bit like winter squash - stay with me here. Winter squash keeps for a long time; summer sausage keeps for a long time.
Originally, winter Wurst was a more or less fresh sausage that was made in late fall when the hog was slaughtered. It didn't keep very long so had to be eaten soon after it was made; it had more fat in the mixture to provide some extra "energy" in the dark months, but less meat.
It is winter here. We had snow last night (pretty when we woke though it melted during the day). We had snow last week, and the week before. It is cold. So, we felt an urge for winter Wurst. This time, it was Beutelwurst.
So, it's Wurst in a sack (Beutel) instead of a natural casing. And to be honest, it sounds pretty unappealing when it is described, but you just can't depend on verbal descriptions. This is home cooking, comfort food, yummy winter warm.
It's pork fat, lots and lots of whole grains (wheat and rye) and blood - that's why it's red. There's no real meat in it, so maybe "sausage" is a bit misleading. It's sliced, fried in a pan (no need to add fat) and served with apple sauce. I had applesauce left over from what I'd made last fall.
First we have to have "Gemütlichkeit" which means cozyness, sort of, hence the candle.
Then there was the main course. It may not be beautiful, but believe me, on a cold winter night it is goooooood eating.
1 comment:
no thanks.
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