From aperitifs to quick and easy main dish, a versatile sausage perfectly fit into the modern way of life. Have you ever wondered how and where the German sausages were originated?
Germany is a country full of culinary delights – but sausage is the first thing that comes to mind. Sausage is a food that represents Germany’s gastronomic culture and it is diversified as the history of the country and nation.
The fact is that Germany has a long history, and the food has always been an essential part of their culture, which can be seen even from a fairy tale “Hansel and Gretel”, which mentions food.
One of the great German cuisine main ingredients are sausages, different kinds of sausages. Recipe for sausages varies from north to south, and each region is considered that his recipes are the best.
Sausage is one of the first things that comes to mind when thinking about Germany. There are over 1,500 types of sausages in Germany and can be found on almost every street, on stands with food. It is usually made of minced pork, and there are several methods of preserving meat such as canning, drying and smoking
With all of this is almoust always consumed beer. Germans are the second biggest beer drinkers after the Czechs. They have about 1,300 breweries in its territory, and in Bavaria, the beer is considered a food. Oktoberfest, which majority is carried out during September, is the sixteen day festival which takes place in Munich on whom visitors on average drinks about 6 thousand hectoliters of beer.
The word ‘sausage’ has a rather ambiguous etymology and considered old loanwords, which has long been present in all Slavic languages, with word ‘l’. So in Russia is kolbasa, kolbász in Hungary, in Slovakia klobása a word that is used for this meat products.
Some historians believe that the word has Turkish origin, while some advocate the theory that this is a sausage made of combination of two Hebrew words kol basar, which means ‘all meat’.
The English word sausage is derived from Old French word saussiche which ‘pulls’ origine from the Latin salsicus meaning ‘seasoned with salt’.
From the Babylonians to the Greeks and Romans
Sausage is the oldest meat products on whose existence we can find a variety of (written) evidence. History of sausage began 3,500 years ago with the Babylonians.
Homer in his Odyssey describes the type of sausages made from goat’s stomach filled with blood and fat, which is baked over an open fire.
Sausages are mentioned in a satire of Aristophanes ‘Knights’ in which poor sausages salesman becomes ruler of Athens.
Epicharmus Greek playwright wrote 50 comedies, and one of them is titled ‘Zorya’ or ‘Sausage’.
589 years before Christ was mentioned lachang, Chinese sausage made from lamb and mutton.
Sausage as a sin
Supposedly in the Romans history, during the reign of Emperor Nero, sausages were an integral part of the licentious festivities in honor of the pastoral (pagan) Lupercula God.
With the advent of Christianity and the rule of Emperor Constantine I., scandalous games were eliminated, even eating the sausage declared a sin. Legends say that the sausage still have not disappeared from the Roman menus. Population secretly supplied them with the help of smugglers. Smuggled sausages were brewing Rome in such numbers that the ban was officially lifted soon.
In the Middle Ages experienced a real boom of sausages and job of making Sausages has become a real art. People who make sausages, wurstmachers as they are called in Germany, throughout Europe are devising new recipes and mixtures while almost every major European city and province get they own sausage at which they become known. Of course, Germany is today the capital of sausage with even 1500 species of the Wurst.
Sausages in Montenegro also have a long tradition, but it is completely different formulation, preparation, storage, and a different way of consuming. In our tradition are made from pork or beef or mixed, chopped coarsely and smoke-dried sausages, that can be consumed fresh or cooked with potatoes in ˝gnarled ˝ (boiled potatoes).
However the German sausage in Montenegro are came recently. Their growing popularity was evident among beer lovers who consume this product with they favorite beverage. More and more pubs, taverns and even restaurants include this food in menu to provide its guests with a variety of options.
Sausage and beer a natural fit in the Hotel Helada
In the restaurant of the Hotel Helada in Tivat, with Nikšićko beer, you can try 4 types of the popular sausage:
* KASERKRAINER SCHARF the spicy sausage with Emmentaler cheese, made from pork, beef and chilli ….
* Bratwurst white spicy sausage of pork (88%). Shorter and thicker it looks, mild taste, which is also the most popular among Montenegrin consumers.
* KASEKRAINER stuffed with cheese sausage with Emmentaler cheese. Contains pork, beef meat and bacon. Prepared over low heat, coated with oil ….
* WALDVIETLER is a spicy sausage made from pork and beef (92%). It has a full taste. Smoked over beech wood in order to obtain and develop intense flavor ….
The most popular is definitely white or as it was originally called the Munich white sausage, which was created back in 1857. The German butcher Joseph Moser lost his traditional good sheep intestines for sausages and had to use pork, and so it has remained to this day ..
What is you favorite?
Choose one or make your own mix of four types of sausages that are in the Hotel Helada, served with French fries and ketchup and mustard – Grumpy and spicy, just to extinguish hot taste with beer. Sausages and Beer natural fit!
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