How to cook Bavarian sausages

Bavarian sausages in their homeland, in Germany, called white sausage or Weisswurst. They are prepared from the mixture of chopped veal and fat pork, generously seasoned with lemon, parsley, onions, ginger and cardamom. All beef is rammed in a fresh pig intestines, from which, by ligation, make a small sausage. Weisswurst – natural and therefore perishable. Sausages served boiled, with a light wheat beer, sweet mustard (Weisswurstsenf) and traditional salty pretzel – a pretzel ( Bretzel).

You will need

• • white sausage;
  • water/beer/white wine.
  • For the pretzels
  • 1 1/2 cups warm (55 to 65oC) water;
  • 1 tablespoon of sugar;
  • 2 teaspoons of salt;
  • 1 sachet of dry yeast;
  • 4 ½ cups of flour;
  • Nesolenogo 60 grams melted butter
  • 10 cups of water;
  • 1 yolk from large chicken eggs;
  • vegetable oil;
  • large salt.

Instruction

1. In contrast to all other German sausages and sausages, Bavarian sausages never fry on the grill. Moreover, they never boil. The whole thing in a too thin natural casing, so heat it can crack and, according to the Bavarians, content immediately becomes unfit for food.
2. Take a wide but shallow pot. Fill it halfway with water, light wheat beer or white wine.
3. Bring the liquid to a boil and once it boils, turn off the heat.
4. Immediately put in hot liquid Bavarian sausagesso they lay in a single layer, and cover the pan. Keep sausages, covered for about 10 minutes. Such heat treatment is enough to bring them to readiness. The fact that Bavarian sausages eat only very fresh. After all, they are not smoked, they do not add preservatives, weisswurst is traditionally eaten on the same day and was Packed. The Germans even have a saying that the weisswurst should not hear the midday bells. With the development of refrigeration industry tradition to serve Bavarian sausages only for Breakfast was forgotten, but properly prepared, it is still possible only the freshest products.
5. Pretzels
   
   Mix warm water, sugar and fine salt in a bowl with a mixer, on top evenly sprinkle the yeast..Wait until they start to foam. It will take about 5 minutes.
6. Add the flour and butter and using the dough hook, mix ingredients on low speed. Increase the speed and knead a smooth dough.
7. Remove the dough from the bowl, salmon bowl, grease it with vegetable oil and place back in the bowl. Cover with clingfilm and put in a warm place for an hour. During this time the dough should double in size.
8. Preheat oven to 220оС. Heat in saucepan water ( 10 cups) to a boil. Prepare a baking tray with baking paper and prepare a Cup of vegetable oil, coarse sea salt and brush for baking.
9. Remove the dough and divide into 8 equal parts. Roll each piece into 16 inch harness. Each harness will publish U-shape, and then fold the loose ends with each other. You get a pretzel.
10. Whisk the egg yolk with a little warm water.
11. Lower each pretzel into the boiling water for 20-30 seconds and lay out on a baking sheet. Brush the pretzels with beaten egg, sprinkle with salt.
12. Bake pretzels for 10-12 minutes, until light Golden brown. Serve warm, but not hot.