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Nürnberger Rostbratwurst
''Nürnberger Rostbratwurst'', literally "Nuremberg grilled sausage", is a partially boiled German sausage, typical of the city of Nuremberg. History The recipe is very old: according to historical sources it dates back to 1300. It seems that the poet Johann Wolfgang Goethe also loved Nürnberger Bratwürste, so much so that he had them sent by mail to Weimar. Characteristics Small and thin and light in color (''Bratwurst''), the weight is about twenty grams for about 7–9 centimeters in length and 2 centimeters in diameter. Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram. Other aromas include pepper, chervil, cardamom, ginger and lemon, as well as salt, the various mixtures vary according to the producer. The casing used is made of sheep. Protected designation of origin is protected throughout the European Union as a "protected geographical indication" (PGI). This means that products sold within the EU as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nürnberger Bratwürste
''Bratwurst'' () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German , from , finely chopped meat, and , sausage, although in modern German it is often associated with the verb , to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork. Beef or veal is usual in halal and kosher ''Bratwurst'' sausages, which never include pork for religious reasons. History The first documented evidence of the ''Bratwurst'' in Germany dates to 1313 in the Franconian city of Nuremberg, which is still internationally renowned for the production of grilling sausages. Types and traditions Germany In Germany, a bratwurst is considered genuine if its main ingredient is pork. Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German cuisine, German ''Bratwurst'', many of the best known originating in Franconia (today for the most part si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leberkäse
(German, literally 'liver-cheese'; sometimes also ''Leberkäs'' or ''Lebaka(a)s'') in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in Netherlands, the Netherlands and ''Fleischkäse'' ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol (state), Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made using other kinds of meat such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili peppers. Liver is not traditionally considered an essential ingredient. ''Leberkäse'' is also called ''Fleischlaib'', which literally means "meat-loaf" in German, but it is not a meatloaf, which in German is called ''Hackbraten'' (literally "ground roast", from ''Hackfleisch'', "ground meat", a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Dog
A hot dog is a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The term ''hot dog'' can also refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a frankfurter ( Frankfurter Würstchen, also just called frank). The names of these sausages commonly refer to their assembled dish. Hot dog preparation and condiments vary worldwide. Common condiments include mustard, ketchup, relish, onions in tomato sauce, and cheese sauce. Other toppings include sauerkraut, diced onions, jalapeños, chili, grated cheese, coleslaw, bacon and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile. These types of sausages were culturally imported from Germany and became popular in the United States. It became a working-class street food in the U.S., sold at stands and carts. The hot dog has become clo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choucroute Garnie
''Choucroute garnie'' ( French for ''dressed sauerkraut'') is an Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, when Alsace became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. Background There is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called ''choucroute garnie'' than others. Traditional recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted cuts of pork also often form a part of ''choucroute garnie'', including ham hocks, pork knuckles and sho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Currywurst
''Currywurst'' () is a fast food dish of German origin consisting of sausage with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling it at a food stand in West Berlin. The Deutsches Currywurst Museum estimated that 800 million currywursts are eaten every year in Germany, with 70 million in Berlin alone. History The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949, after she obtained ketchup, or possibly Worcestershire sauce, and curry powder from British soldiers in Germany. She mixed these ingredients with other spices and poured them over grilled pork sausage. Heuwer started selling them at a stand in Charlottenburg, where it became popular with construction workers rebuilding the devastated city. Heuwer patented her sauce under the name Chillup in 1951. At its height the stand was selling 10,000 servings per week. She later opened a small restaurant which operated until 1974. Today, is often sold as a take-away fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horseradish
Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes Mustard plant, mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to Southeastern Europe and Western Asia. Description Horseradish grows up to tall, with hairless bright green unlobed leaves up to long that may be mistaken for docks (''Rumex''). It is cultivated primarily for its large, white, tapered root. The white four-petalled flowers are scented and are borne in dense panicles. Established plants may form extensive patches and may become invasive unless carefully managed. Intact horseradish root has little aroma. When cut or grated, enzymes from within the plant cells digest sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the Paranasal sinus, sinuses and H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Salad
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish. History and varieties Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia., American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century. Potato salad is generally served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery, dill). South German-style potato salad is served warm or at room temperature and is made with a vinaigrette (rather than a creamy mayonnaise-based dressing), and typically includes bacon. North German potato salad is se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiosk
Historically, a kiosk () was a small garden pavilion open on some or all sides common in Iran, Persia, the Indian subcontinent, and in the Ottoman Empire from the 13th century onward. Today, several examples of this type of kiosk still exist in and around the Topkapı Palace in Istanbul, and they can be seen in Balkan countries. The word is used in English-speaking countries for small booths offering goods and services. In Australia they usually offer food service. Freestanding computer terminals dispensing information are called interactive kiosks. Etymology Etymological data points to the Middle Persian word ''kōšk'' 'palace, portico' as the origin, via Turkish language, Turkish ''köşk'' 'pavilion' and French ''kiosque'' or Italian ''chiosco''. History and origins A kiosk is an open summer-house or pavilion usually having its roof supported by pillars with screened or totally open walls. As a building type, it was first introduced by the Sasanian Empire, Sasanid and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, Pungency, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many salad dressing, dressings, Glaze (cooking technique), glazes, sauces, soups, Relish, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of Indian cuisine, India and Bangladeshi cuisine, Bangla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nuernberg Drei Im Weckla 001
Nuremberg (, ; ; in the local East Franconian dialect: ''Nämberch'' ) is the Franconia#Towns and cities, largest city in Franconia, the List of cities in Bavaria by population, second-largest city in the States of Germany, German state of Bavaria, and its 544,414 (2023) inhabitants make it the List of cities in Germany by population, 14th-largest city in Germany. Nuremberg sits on the Pegnitz (river), Pegnitz, which carries the name Regnitz from its confluence with the Rednitz in Fürth onwards (), and on the Rhine–Main–Danube Canal, that connects the North Sea to the Black Sea. Lying in the Bavarian Regierungsbezirk, administrative region of Middle Franconia, it is the largest city and unofficial capital of the entire cultural region of Franconia. The city is surrounded on three sides by the , a large forest, and in the north lies (''garlic land''), an extensive vegetable growing area and cultural landscape. The city forms a continuous conurbation with the neighbouring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
