Vienna sausage

As Wiener (short Vienna, Swiss German wieners ), Krenwürstchen or Frankfurter sausages ( Austrian, mostly short Frankfurt ) refers to a thin cooked sausage in sheep casing. It is a modification of the frankfurter and is made contrary to this from beef and pork.

Term

In Austria, a spicy sausage cut is denoted by Wiener, during the wieners are called Frankfurter. In West Germany, where they are often served with lentils with spaetzle, they are called strings sausage (after string = thin intestine, often referred to simply as strings ), but also Wienerle are called in some areas. In North America they say mainly Vienna or Vienna 's, but also Frankfurt or Franks to this sausage. In tourist regions of Italy, Spain and France they are called Wu ( e) rstel.

A normal Wiener weighs about 50-70 grams. Longer wieners with about 25 centimeters are also called Sacher sausages and have about 85-90 grams. Both varieties are usually served in pairs. Smaller tea or cocktail sausages have about 30 grams. Merano sausages taste something spicy and contain pieces of ham.

History

The dispute over the origin of the hot dog is old: In Frankfurt you know the frankfurters allegedly since the Middle Ages.

On the other hand, had Johann Georg Breitlahner (1772-1845), from Frankfurt to Vienna immigrant butcher, just there with a "Frankfurter " said sausages variant great success that spread from there in the 19th century closed. Breitlahner came from Gasseldorf in the Franconian Switzerland. He learned the butcher's trade in Frankfurt. Beginning of the 19th century, he moved to Vienna and offered from 15 May 1805 in his in today Neustiftgasse number 111 located, a year earlier opened his smokehouse sausages on, but with a slightly different formulation by the addition of beef (today often about 30 % share). At that time, although the beef and pork butcher in Frankfurt were still strictly separated, but not in Vienna, which is why Breitlahner could make the frankfurters in this way.

This story is the representation of Breitlahner family. The Austrian appetite lexicon from 1894 mentioned Breitlahner not, but writes: " Frankfurter sausages of minced pork into finger- thick Hammeldärmen are an achievement of the 19th century, who came in 1840 from southern Germany to Vienna. " Beef is not mentioned there. They were preferably eaten with beer in the 19th century in Austria with horseradish as a snack. In a Viennese novel, which appeared in 1868, is " sausages with horseradish " the speech " are sold everywhere as Vienna sausages ". A recipe "Vienna sausages ", which are made of equal parts of lean pork and pork fat, found in 1840 in a Cologne cookbook.

After the 1886 published "Nomenclature of culinary arts " exist " wieners " primarily from lean beef, which something "Wiener sausage lard " is added. In contrast, " frankfurter " included mainly lean pork, veal or beef which something is added.

Food Law

In the Austrian Codex Alimentarius they fall under the category B.4.2.1 - sausage meat sausages and are sales descriptions. Since Sacher sausages is a common generic name, this can be used by everyone, but according to the Supreme Court may only award the Hotel Sacher suffixed " real" or use "original". In the Codex, they are " a) Frankfurter and other sausages with out a factual name category 1 " and type 1b) " frankfurter, wiener sausages, Sacher, tea, cocktail sausages and other sausages " closer than divided. Moreover, there are three basic formulations are described.

In the meat of a frankfurter different parts of beef and / or pork Class I, bacon Class II water come in the form of ice, so that the good is not too hot in automatic stirring, and at standard frankfurters or potato starch added.

Beef Class I consists of 8% from fat and may include cattle parts that need to be rude freed from tendons, respectively: leg or leg ( at the Vienna division of cattle called Knöpfel ) without Wadschinken, roast beef ( sirloin ) and the main part of the Shoulder ( shoulder thickness ). Pork Class I consists of 10 % fat and can have the following pig parts include: muscle meat from the hind leg ( Schlogel ), the shoulder, the rib part ( square ) and the pork neck ( neck of pork ) gross entsehnt without shank meat ( shank, bone ). The bacon Class II is without backfat and without rind and consists of 80% from fat.

For Frankfurter with out a factual name admixing 47 parts meat of the class I, 23 parts Bacon Class II together and 30 parts water. For normal Frankfurt are two recipes. The first mixing 42 parts of the flesh of the class I, 25 parts Bacon Class II and 33 parts water. In the second mixing 41 parts of the flesh of the class I and 30 parts of bacon Class II with 29 parts of water. In both each is added a portion of potato starch. Depending on the operation, the selection of the pieces of meat to be special and it will be added spice blends. Usually, beef and pork is used, pure bovine Frankfurt extra so designated and happy consumed by people who do not eat pork. For the same reason there is also a widening range of turkey and poultry Frankfurt.