In Germany there are 1,500 tipi di sausages and since there are sixteen länder, there are on average a hundred versions of the German sausage. But all the different types of wrstel have a secret to perfect cooking: they go grilled slowly and on low heat, per twenty minutes at 80 degrees. If you are in too much of a hurry, the sausage will eventually be charred and not browned as well as it should be. Reports Italy today that everyone wants their own variant of sausage, different in the package and with different sauces, spicy, sweet, with onion, or without, with skin or peeled. To Ansbach, in Bavaria, for example, they believe their bratwürst is the best in the nation. And they organized a proper roast sausage tour.
The raw material, the sausages, is not produced in the town, but in neighboring countries, where the centuries-old tradition is respected, guaranteed the butcher Karl-Heinz Holch, 70 years old. Like all simple dishes, the sausage also requires unsophisticated skills and ingredients. According to an old joke. someone will be able to prove the existence of God, but will never know what is contained in a sausage.
In fact, in some industrial packages the percentage of pork does not exceed 12%. In Ansbach we arrive at 90%, pork not very fat and not even lean, the rest are selected spices. We respect the historical recipe, dating back to 1430, when for the first time it was established by law what an authentic bratwürst was, only pork meat, without the addition of tongue, liver or blood. And also the quantity: three sausages must have weighed a pfund, a pound, about half a kilo. Today, however, the sausage reaches one hundred grams, and you can easily enjoy a couple.