Canteens - self-service restaurants and visit the RTS

Germany is a country full of culinary viamaster delights - but sausage is the first thing that comes to mind. Sausage is a food that represents the German gastronomic culture and varied as the history of the country and the people.
Nürnberger viamaster Bratwurst comes from the eponymous town in northern Bavaria, and the recipe is known about 700 years - mainly made of pork with added herbs: marjoram, salt, pepper, ginger, cardamom and lemon powder. The best taste is obtained when baked on the grill, and service with sauerkraut, potato salad and bread. Traditionally served in sets of 6 or 12 pieces.
One of the major historical cities, Munich, is known for its Muenchner Weißwurst. The sausage, which is almost white, is made from veal and pork and seasoning the bacon, onion, parsley, salt, pepper and lemon powder. Weisswurst is part of the tradition in Munich, and is particularly popular during the local festival Oktoberfest. It is a favorite among children because of its mild flavor. Traditionally eaten warm with sweet mustard and pretzel Bavarian.
Berlin and Hamburg are known for Currywurst. Currywurst is a favorite fast food in Germany. Boiled and fried sausages is chopped into pieces, toppings sauce made of ketchup, curry and pepper. Usually served with a bun and fries. More than 800 million Currywurst sold in Germany each year in small shops called Imbiss.
Frankfurter was a long, thin sausage is mildly smoked and made from pork. In Germany in 1860 passed a law to protect "Frankfurter". According to this law, only sausages made in Frankfurt and the surrounding area can not bear the name "Frankfurter". Butchers outside of the region sausages have to call a "Nach Frankfurter Art" (meaning that they are made as Frankfurter, viamaster but not from Frankfurt). These sausages are cooked, but never to the point! Traditionally served with bread, mustard or horseradish, viamaster and a glass of wine from apples viamaster (Apfelwein).
Thüringer Rostbratwurs t the sausages from the region Thüring and a recipe for it is over 600 years. It is made from ground pork and beef or veal and spiced with salt, pepper, marjoram, garlic and cumin. Some butchers are added and marine nutmeg, coriander and lemon zest for extra flavor. It is spicy, very long and thin sausage. Traditionally griluje on the grill and beer coats for more intense flavor. It is served in a bun with mustard.
Coburger Bratwurst is Bavarian sausages of about 25cm, is made from pork and a minimum of 15% meat beef. Traditionally spiced only with salt, pepper, nutmeg and lemon powder. She is the only sausage in Germany made with raw eggs, which serve as connective viamaster tissue. Mostly are grilled over pine fires. Served with bread, mustard and potato salad.
Comment
Newest decoration of cakes - recipe for sugar paste France gastronomy - protected cultural heritage WINEFEST - Wine Fair in Vrsac The Clemenza - meat adventure St. Patrick's Day - beer, stew and whiskey
Five Serbian restaurants will participate on March 19 in the first gastronomic project "Flavours of France", presented their dishes in the French Embassy. With the support of the Ambassador of France in Belgrade, ... Read More
Canteens - self-service restaurants and visit the RTS
France gastronomy - protected cultural heritage
1 day ago
We love food, we love a drink. We love to talk about food and drink. We are an independent website with different categories and a wide selection viamaster of topics related to food and drink. At one point readers want to offer a large selection of quality articles, tips and photos.
We work with sommeliers, professional chefs, caterers and take our texts so as tastier. We are working hard to try all the recipes in our kitchen, and we use photography precisely these recipes.