The one important thing Ive learned after spending lots of time in the D-land is that the sausage must be made of good quality ingredients, and that the sausage should be prepared (grilled) simply. Once prepared it has quite a tart taste and it is always served chilled. Instructions. Your email address will not be published. , Pingback: Germany, inside the numbers for Nov-Dec 2015 | Fotoeins Fotopress, Pingback: Fotoeins Friday: Night vigil at Regensburgs Haidplatz | Fotoeins Fotopress, Pingback: Bavaria 2018: 100 years of statehood | Fotoeins Fotografie, Pingback: Germany: great eats, both sweet and savory (IG) | Fotoeins Fotografie, Click to email a link to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window). Complete review of my Danube River cruise on the blog. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Among the most notable sights in town, is a 12th-century-old stone bridge over the Danube, and its contemporary and aptly titled Historic Sausage Kitchen that has been serving fine fried sausages to patrons for nearly 900 years. Under no circumstances should you boil it vigorously, because then the sausage will burst. I am sooo hungry seeing these pictures especially as I am on a dietly where I am not allowed to eat for three days , Sorry I missed your response, Timo. Had I stopped to listen, Im sure Id have. Knacker in the hot water Heat Sausage Boil the sausage water, add spices and salt. Enjoying Regensburg sausages Historical Recipe They still make homemade sausages purely from ham or pork and the sauerkraut is fermented in their own cellar. Halve the bun by making a horizontal cut in the middle with a sharp knife. Enjoy them afterwards with a pretzel and some sweet Hndlmaier mustard. Make this German sausage recipe at home and enjoy one of my favourite traditional German food recipes. Though I couldve taken a seat inside, its entertaining watching my neighbours devour their orders and watching people standing in line with anticipation. During the high tourist season in summer, additional wooden benches and tables are laid out in front of the tiny building. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window). Prepare the salt, chili and bay leaf. The sausages are made from fine or coarse pork and they're smoked and boiled before being sold or consumed. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Thanks for your comment, Nat and Tim! Together with an expert you can make your own Weisswrste. The pork is us. Locals enjoying Regensburg's famous sausages Wheres the full recipe - why can I only see the ingredients? READ MORE Most popular regional dishes 1 Sausage Bratwurst Nuremberg 4.3 Most iconic: Wurstkuchl Reduce heat to medium and simmer about 40 minutes. The sausage is boiled and smoked, Regensburger can be eaten both warm and cold. - unless called for in significant quantity. 7,4. Recipe Instructions Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Thanks for reading and for commenting how my post made you hungry! Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. This recipe has an option for chicken that's gluten-free. 4. STEP 2 Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. All Rights Reserved. Charcoal grilled sausages served with rolls made with caraway seeds, home-made sauerkraut and mustard became the main dish which prevails to this day. Mix with sausage, onions and cucumber. Last edited on 7 Dec 2022, this post appears on Fotoeins Fotografie at fotoeins dot com as http://wp.me/p1BIdT-7un. In the medieval city of Regensburg, a UNESCO World Heritage site in Bavaria, the Wurstkuchl tavern has been operating for over 500 years. Remove the skin from the sausage and thinly slice the sausage. Here he shares recipes, answers cooking questions and helps with cooking. The Bavarian burger consists of a halved Regensburger in a bun, garnished with sweet mustard, spicy horseradish and pickle slices. Until ca. The tavern is situated beside the town's Old Stone Bridge and directly on the banks of the Danube. 2023 SpottingHistory.com. Regensburger wurst is a German sausage originating from Regensburg, where it was invented in the late 19th century. Note the tips after the recipe and feel free to write me a comment at the end of the page. Today I like to have a Dijon mustard, which is a bit hotter, in the sausage roll. Let marinate for 10-15 minutes. In Straubing there were always horse sausages, they tasted stronger than the originals from the city of Regensburg. The preparation is similar to cooking white sausage . This article about a Bavarian building or structure is a stub. AD 1800, the specialty was 'gesottenes Fleisch' (boiled meat), but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered. The sausage, sauerkraut, mustard, and beer are all made locally. AD 1800, the specialty was boiled meat, but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered. Cut sausage and cucumber into fine slices. 5. You can order a Knackersemmel mit Allem at the sausage stand. It doesn't require any cooking so is a great light meal or side dish. Regensburger sausages from the Christkindlmarkt are filled in pig casings, because the sausage can then be served with casing. Regensburg: Wurstkuchl, historic sausage kitchen, UNESCO World Heritage Visitor Centre (Besucherzentrum Welterbe), Germany, inside the numbers for Nov-Dec 2015 | Fotoeins Fotopress, Fotoeins Friday: Night vigil at Regensburgs Haidplatz | Fotoeins Fotopress, Bavaria 2018: 100 years of statehood | Fotoeins Fotografie, Germany: great eats, both sweet and savory (IG) | Fotoeins Fotografie. Just before serving chop the chives and sprinkle over the salad. The Wurstkuchl is known as the oldest running grilled-sausage stand in the world, with the presence of a stand serving food to labourers from town and visitors from the river since the 12th-century (A,B). Peel the onions, slice into fine rings and place in a bowl with the sliced sausage. In the Regensburg area they are colloquially referred to as Knacker and in Upper Bavaria as Dicke or Handwurst. 12 teaspoon ground cayenne pepper 14 teaspoon ground nutmeg 1 teaspoon allspice enough pork fat, if necessary to make a 3 to 1 meat to fat ratio Then toss in some walnuts, brown sugar, mustard, and caraway seeds to create a tangy glaze. Some swear by sweet mustard, others prefer to eat the sausage with medium-hot mustard. Place the hot sausage halves, flat side down, on the bottom half of the bread. As many as 6,000 sausages are served by the kitchen to guests every day. Additional signs inside show other recorded flood levels. Cook it in the oven or on the grill, and add the veggies of your choice. Strolling along the banks of the Danube in Regensburg, I left the troubles of the world far behind. At the south end of the Steinerne Brcke (Stone Bridge), the Wurstkuchl is adjacent to the Salzstadel which presently houses the UNESCO World Heritage Visitor Centre (Besucherzentrum Welterbe). I know the sausages from Regensburg and from the Guboden folk festival in Straubing. Simple instructions for Bavarian Bread Rolls with Sausage named Knackersemmel and Knacker Snack with Regensburg sausage. In Bavaria we know the Regensburg Sausage Salad, which is prepared with a mixture of vinegar, oil, chopped onions and mustard. Two small plaques on the outside wall indicate record-breaking flood levels in 1893 (February 16) and 2013 (June 4). When the bridge was finished in 1146 AD, the building became a restaurant named "Garkueche auf dem Kranchen" ('cookshop near the crane') as it was situated near the then river port. Add enough cold water to cover ingredients and bring to a boil. Copyright 2007-2022 Tasty-German-Recipe.com, Traditional German Recipes to German Salad Recipes, German Sausage Recipe to Authentic German Recipes. 23. Another variation is the Schwbischer Wurstsalat (Swabian sausage salad), which is made from a mix of blood sausage and lyoner. During the Middle Ages, Wurstkuchl began serving hot, home-cooked meals to stonemasons and dockworkers. For centuries, the tavern provided slow-simmered meat to dockers, sailors and the staff of the nearby St. Peter cathedral workshop. The sausages dont like that either. Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. Cover and let stand for at least 30 minutes. 6. Enter your email address and password to log on. Even better, they cook in minutes. Regensburg Sausage Kitchen Regensburg, Germany Photo from Flickr, copyright donjd2 The Historic Sausage Kitchen of Regensburg ( Wurstkche) is notable as perhaps the oldest continuously open public restaurant in the world. For those who eat pork, its hard to dismiss the simplicity and tastiness of grilled sausage, especially if the ingredients and preparation are done with care. SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper. I like to put bay leaves, peppercorns or chili in water. . All rights reserved. Add the dressing from step 2 and gently mix everything together. When the bridge was finished in 1146 AD, the building became a restaurant named Garkueche auf dem Kranchen ('cookshop near the crane') as it was situated near the then river port. Traditionally, we eat the sausage halved in a bread roll with hot or sweet mustard. 2. Sausage Bratwurst (Thringer Rostbratwurst, Nrnberger Rostbratwurst, Kulmbacher Bratwurst, Franconian Bratwurst, Coburger Bratwurst, , Brat) What was once an item for survival during the cold winter months and a technique of not wasting meat scraps is nowadays a delicacy consumed throughout Germany and abroad. Learn the recipe, the weighing and the cuttering, as well as the filling of the meat into natural casings with subsequent preparation. The heyday of the castle was in the 15th and 16th centuries when it was administrated by Danish and Swedish kings and stewards of the realms. One of my many favourite traditional German recipes. The Wiener Schnitzel and the Christmas goose are now available without an app here in the cooking blog. The small . Josef von Regensburg Regional organized the sausage online order for me. : +49 941 507-4410 Fax: +49 941 507-4418, 2023 Stadt Regensburg, Regensburg Tourismus GmbH, A Trading Metropolis of European Dimension, Schach- und Intarsienladen im Altstadtqurartier Hotel Mnchner Hof, From Noble Canonesses to Iro-Scottish Monks, Meet J.G. 135 mins. The present building at this location dates from the 17th century,[1] but archaeological evidence has confirmed the existence of a previous building from the 12th century with about the same dimensions. The beautiful city and the stone bridge are worth seeing and a great destination in Bavaria. Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Thomas Sixt is a chef, food photographer and cookbook author. You can also serve the cooked sausage with mashed potatoes and creamed savoy cabbage. One hundred twenty five kilometers north of Munich lies the old medieval town of Regensburg, situated at the confluence of three rivers the Danube, Naab and Regen. Cut cucumbers into thin slices. Josef was so nice, went to his house butcher and organized the sausages at the delicatessen butcher Michael Schmid in Regensburg . Get a free PDF of this post! Weve helped you locate this recipe but for the full instructions you need to go to its original source. Our Best Sausage Recipes 1. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. Our tip: Combine a guided tour "Regensburg- Explore a Historic City" with the sausage seminar for lunchmaybeadd a little beer-tasting. Cooked, photographed and written down by chef Thomas Sixt. Cut off the Knacker from the string of sausages. Regensburger wurst is a German sausage originating from Regensburg, where it was invented in the late 19th century. It's an ancient sausage kitchen by the river, which was originally built for those devilish bridge builders. Optionally, you could also sprinkle freshly torn horseradish or horseradish here. High-water marks (Wasserhhe), 16 February 1893 and 4 June 2013. Renowned Bavarian dishes such as Franconian "Saure Zipfel", "Krautwickerl" and "Sauerbraten", as well as a variety of salads etc., are available. Sausages are the main dish[2] on the menu and come in portions of six, eight or ten, along with sauerkraut and mustard. Cut Debreziner sausages into slices in the meantime. The master butcher Michael Schmid delivered fresh, on time and quickly. Add the bratwursts and poach until almost cooked through, about 5 minutes. People coming from different cultural backgrounds sharing seats at the table to dine, to laugh, to cook, to heal and most of all to share the stories of their unique journeys all over the world. This recipe has been indexed by an Eat Your Books Member. The Historic Sausage Kitchen currently occupies another building, not far from its original location. A picture on the Mittelbayerische Zeitung shows flood waters being held back at Wurstkuchl, but flooding the entire restaurant. The present building at this location dates from the 17th century, but archaeological evidence has confirmed the existence of a previous building from the 12th century with about the same dimensions. Tastes really delicious. The castle was damaged under the siege and it took 30 years to renovate it. I love the kitchen, so beautiful! We published The Perfect Wiener Schnitzel and the Perfect Christmas Goose together with great success a good 10 years ago. Regensburg Sausage, Original Knacker From Bavaria, delicatessen butcher Michael Schmid in Regensburg. Make sure the grill is very hot so that the okra will char. From my youth in Bavaria I only know the Knacker-Semmerl with hot mustard. The best place to try one is at the historic Wurstkuchl. 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