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- Brand: Россия
- Sku: Приправа для тюрингских колбасок
- Reward Points: 1
- Availability: Out Of Stock
100 ₽
Price in reward points: 100
Main specifications
All specifications
Cooking method:
Fry
Minced meat:
4 kg/pack
Nitrite salt required:
no
Prescription Availability:
there is
Recipe difficulty:
1 (из 3)
Seasoning for Thuringian sausages (Thüringer Rostbratwurst).
Recommended sausage casings: natural shells with a diameter of 26-28-30 mm.
The famous Thuringian fried sausages (Thüringer Rostbratwurst) are probably the very first European sausages, they have been cooked in Thuringia for more than 600 years. In German, the word “brät” means “fried”, and “wurst” means “sausage”, i.e. "Brat-wurst" literally means sausage to be fried. By the way, if these sausages are not fried, but boiled for 20-25 minutes at a temperature of 80 ° C, then they will already be called "Brühwurst", i.e. boiled sausages.
The first mention of Thuringian sausages dates back to 1404 (this document is stored in the city archive of the city of Rudolstadt). The oldest recipe for these sausages dates from 1613 and is stored in the Weimar City Archive. In 1797, the already smoked Thuringian sausages were mentioned. In modern Germany, the production of these sausages is regulated by the Thüringer Rotwurst PGI 12/18/2003. According to this document, the sausage should be 15-20 cm long, weigh about 150 g, consist only of fresh meat, salt and natural spices, the sausage shell must be natural - pork or lamb, and sausages are made in Thuringia. These sausages are sold as long medium thin raw sausages. Only such sausages can be called Original Thüringer Rostbratwurst. 1 kg of such sausages in Germany costs about 5 euros. Since January 6, 2004, the name “Thüringer Rostbratwurst” is a geographically protected name. Until October 22, 2011, 51% of raw materials for Thuringian sausages were to be produced in Thuringia, later this condition was abolished.
Thuringian sausages differ from other German sausages in their set of spices, primarily in the presence of marjoram and a low fat content (25%, unlike other varieties of German sausages, where the fat content can reach up to 60%). According to German law “Die Hackfleisch-Verordnung (HFlV)” (Regulation on minced meat, meat filling for pies and other chopped raw meat), raw sausages must be sold on the day of production, fried sausages have a shelf life of 15 days, and frozen can be stored up to 6 months. Incidentally, this provision was published in Germany on July 24, 1936, entered into force on August 1, 1936, and is valid to this day.
Recommended sausage casings: natural shells with a diameter of 26-28-30 mm.
The famous Thuringian fried sausages (Thüringer Rostbratwurst) are probably the very first European sausages, they have been cooked in Thuringia for more than 600 years. In German, the word “brät” means “fried”, and “wurst” means “sausage”, i.e. "Brat-wurst" literally means sausage to be fried. By the way, if these sausages are not fried, but boiled for 20-25 minutes at a temperature of 80 ° C, then they will already be called "Brühwurst", i.e. boiled sausages.
The first mention of Thuringian sausages dates back to 1404 (this document is stored in the city archive of the city of Rudolstadt). The oldest recipe for these sausages dates from 1613 and is stored in the Weimar City Archive. In 1797, the already smoked Thuringian sausages were mentioned. In modern Germany, the production of these sausages is regulated by the Thüringer Rotwurst PGI 12/18/2003. According to this document, the sausage should be 15-20 cm long, weigh about 150 g, consist only of fresh meat, salt and natural spices, the sausage shell must be natural - pork or lamb, and sausages are made in Thuringia. These sausages are sold as long medium thin raw sausages. Only such sausages can be called Original Thüringer Rostbratwurst. 1 kg of such sausages in Germany costs about 5 euros. Since January 6, 2004, the name “Thüringer Rostbratwurst” is a geographically protected name. Until October 22, 2011, 51% of raw materials for Thuringian sausages were to be produced in Thuringia, later this condition was abolished.
Thuringian sausages differ from other German sausages in their set of spices, primarily in the presence of marjoram and a low fat content (25%, unlike other varieties of German sausages, where the fat content can reach up to 60%). According to German law “Die Hackfleisch-Verordnung (HFlV)” (Regulation on minced meat, meat filling for pies and other chopped raw meat), raw sausages must be sold on the day of production, fried sausages have a shelf life of 15 days, and frozen can be stored up to 6 months. Incidentally, this provision was published in Germany on July 24, 1936, entered into force on August 1, 1936, and is valid to this day.
SPECIFICATIONS
Cooking method
Fry
Minced meat
4 kg/pack
Nitrite salt required
no
Recipe difficulty
1 (из 3)
Shelf life, days
24 months
Storage temperature, C°
not higher than +25°C
Country of Origin
Россия
EQUIPMENT (without additional options)
Prescription Availability
there is
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Delivery of Gorilych products and related products.
You can buy any stills, brewing and distillation column "Gorilych" in our Internet-shop ChZDA and get your order in Chelyabinsk or in official representative offices in different Russian cities. The list of stores or points of delivery (PWZ) in the Chelyabinsk region is constantly expanding and the actual information on their addresses and office hours you can always find on the interactive map when ordering, or get the information you need from our consultants free by phone 8 (800) 775-90-83.
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