Which sausage for currywurst?
Which sausage you want to use for a currywurst party depends on the taste of the party guests. In the Ruhr area, pork sausages in natural casings are valued. The Berliners do not do without pigs, they do without a bowel. The spice mixes in the sausage meat and the curry sauces hold the greatest secrets.
Of the approximately 800 million curry sausages sold annually, most are either a Berlin variant without a casing or a creation from the Ruhr area in a pig casing.
Which sausage specialties you can choose
- There are some differences in all of the creations. The Swiss in St. Gallen, for example, like veal sausages. Experts say that veal is too weak and so the curry sauce does not stand up to it. Others recommend a lamb sausage, a merguez. It's coarse and fat, richly flavored and tastes good. You could even do without curry sauce.
- Venison sausage or even meat from the horse is certainly only something for an extroverted taste experience. Wild and horses do not have a taste suitable for the masses either.
- Remain as suitable ingredients for the currywurst meat from pig and Beef. Half and half, not too fat and not too lean, they should be. Red or white sausage and with or without skin - those are completely different questions.
Currywurst with or without skin
Who invented the currywurst and which one sausage the best is, are questions that are answered differently. Berlin is generally considered to be the city of birth. At the beginning of the 1950s, Herta Heuwer sold a bratwurst with sauce and curry powder for the first time.
The Berlin Currywurst is a special sausage without a casing. You can see these Berliners ...
- There are now over 170 sausage stalls and a currywurst museum in the city. Curry sausages are sold based on a Berlin recipe or in the style of the Ruhr area.
- The Berlin sausage is often a boiled sausage, consisting of pork and pork fat. It is 19 centimeters long and has no skin. Scalding creates its own skin. So the sausage meat does not fall apart. Alternatively, bockwurst or steamed sausage with intestines is fried in the capital and served with curry sauce.
- Connoisseurs have valued the crispy sausage specialty from the Ruhr area not only since Herbert Grönemeyer sang about the currywurst. The typical Ruhr area currywurst consists of roast pork, sometimes beef is added. The sausage meat comes in a pig's intestine, which creates the typical shape and ensures the crisp bite.
- The Berliners praise the sausage from the Ruhr area because of the curry sauce. The people from the Ruhr area taste the Berlin boiled sausage even without sauce.
Finally, a smile. If you are wondering why curried sausages are served whole in the east and sliced in the west, then you might One answer is: "The suspicious GDR citizens were afraid that the seller would give them a piece withholds ".
