Thats why I contacted Josef from Regensburg Regional, with whom I published cooking apps in the past. Now there is a cracker roll and a cracker served neatly on the plate. It doesn't require any cooking so is a great light meal or side dish. Another variation is the Schwbischer Wurstsalat (Swabian sausage salad), which is made from a mix of blood sausage and lyoner. The sausages dont like that either. Next to the Dner, Im also fond of the Bratwurst, or grilled pork sausage. All Rights Reserved. Thomas Sixt The Chef Food Blog. A picture on the Mittelbayerische Zeitung shows flood waters being held back at Wurstkuchl, but flooding the entire restaurant. Regensburger wurst is a German sausage originating from Regensburg, where it was invented in the late 19th century. Outside on the walls is the popular special Bratwurstkipferl zum Mitnehmen, 2,50, highlighting grilled sausage in a crunchy roll for takeaway, and high-water (flood) marks. We published The Perfect Wiener Schnitzel and the Perfect Christmas Goose together with great success a good 10 years ago. . The lid doesnt come off the pot for me either. Cover and let stand for at least 30 minutes. A UNESCO World Heritage Site, Regensburg is famous for its historic medieval center containing as many as fifteen hundred listed buildings, the largest such collection north of the Alps. Place the sausages in the boiling water and let them simmer gently without the lid. You can help Wikipedia by expanding it. Today I like to have a Dijon mustard, which is a bit hotter, in the sausage roll. The Historic Sausage Kitchen of Regensburg (Wurstkche) is notable as perhaps the oldest continuously open public restaurant in the world. (B) DW Euromaxx (2013): auf Deutsch | in English. Learn how your comment data is processed. 4 dessert spoons oil All rights reserved. Consume the freshly cooked white sausages on the spot in a convivial atmosphere including a pretzel and Hndlmaier mustard Receive a certificate/diploma for your participation Two small plaques on the outside wall indicate record-breaking flood levels in 1893 (February 16) and 2013 (June 4). 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. 3. It is most common in southern Germany, although, you will find it in other areas too. Thomas Sixt is a chef, food photographer and cookbook author. Hot knakcer on the cutting board Hot Sausage Nowadays, this combination is widespread as a traditional dish at the Regensburg Christmas markets. 2 dessert spoons white wine vinegar Smoked Sausage and Veggie Sheet-Pan Supper This recipe is tasty and quick, and it can easily be doubled for last-minute dinner guests. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) During the Middle Ages, Wurstkuchl began serving hot, home-cooked meals to stonemasons and dockworkers. Pour the marinade over the sausage and mix carefully. Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. Prior to its construction, there was a wooden bridge across the Danube, about 100 meters east of the current bridge, but it was inadequate for the traffic and vulnerable to floods. Optionally, you could also sprinkle freshly torn horseradish or horseradish here. Weve helped you locate this recipe but for the full instructions you need to go to its original source. Skin the sausages and cut into fine slices. Wash the chives and cut into fine rolls. Place the sausages in the boiling water and let them simmer gently without the lid. And of course, the Wurstkchl mustard follows the original historical recipe of the renowned Elsa Schricker. Serve this Bavarian sausage salad with fresh Pretzels, bread or rolls. The 2013 water level reached the top of the restaurants main door. Once prepared it has quite a tart taste and it is always served chilled. Together with an expert you can make your own Weisswrste. Unfortunately, I couldnt find the wonderful sausages in any supermarket in northern Germany. Developed with the EAT SMARTER nutritionists and professional chefs. 2. Save this Regensburg sausage salad recipe and more from The Vatican Cookbook: 500 Years of Classic Recipes, Papal Tributes and Exclusive Images of Life and Art at the Vatican to your own . The kitchen still operates today and serves 6,000 sausages to guests daily. Judy Batson, Tampa Florida Go to Recipe 15 / 30 Sausage and Swiss Chard Pasta Always check the publication for a full list of ingredients. Though I couldve taken a seat inside, its entertaining watching my neighbours devour their orders and watching people standing in line with anticipation. Fold into the sausage salad. In the Regensburg area they are colloquially referred to as Knacker and in Upper Bavaria as Dicke or Handwurst. The master butcher does not currently offer online shipping, but if you call and are nice, the sausages will be sent directly to your home as an exception. The Historic Sausage Kitchen of Regensburg (German: Historische Wurstkche zu Regensburg) is a restaurant in Regensburg, Germany. Oh no, I need to go there now asap! Directions. sort. Cut off the Knacker from the string of sausages. Then toss in some walnuts, brown sugar, mustard, and caraway seeds to create a tangy glaze. Traditional German Recipes to German Salad Recipes Return from I like my Knackersemmel only with mustard and preferably in recent times with Dijon mustard. Cut off the Knacker from the string of sausages. Cook it in the oven or on the grill, and add the veggies of your choice. 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 During the summer tourism season, most of the guests are served outside on wooden benches/tables, as the tiny building barely seats 35 inside. * additional fee for more than 15 participants: 14.00 per participant, ** additional fee for appointments on Sundays and public holidays : 50.00, Tel. The Historic Sausage Kitchen of Regensburg ( German: Historische Wurstkche zu Regensburg) is a restaurant in Regensburg, Germany. Jul 2017. The sausage mixture is usually filled into beef coronary casings. Enter your email address and password to log on. Under no circumstances should you boil it vigorously, because then the sausage will burst. Mix together the oil, white wine vinegar, freshly ground pepper, salt and a pinch of sugar to make the marinade. 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. 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 the dressing from step 2 and gently mix everything together. This time from Budapest to Amsterdam.. Cut Debreziner sausages into slices in the meantime. You can find my knacker, Bavarian sausage recipe in this post. Get a free PDF of this post! Make sure the grill is very hot so that the okra will char. This article about a Bavarian building or structure is a stub. Add Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole 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. The sausage look delicious, how were they? Until ca. Colloquially and regionally, boiled sausages are called Knacker, Dicke or Handwurst. Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Bratwurstkipferl zum Mitnehmen (for takeaway, grilled sausage in a crunchy roll), 2,50. Ketchup is not an option after all it is not a hot dog! Served with: pretzels, Berliner with icing and icing sugar (variously filled), Mini enchiladas with guacamole (with chunky tomatoes). Alternatively, you can serve and enjoy the sausage cold or warm with mustard and farmhouse bread. Only 5 books can be added to your Bookshelf. Along the Danube promenade in Regenburg's Old Town is the historical sausage kitchen, formally "Die Historische Wurstkuchl zu Regensburg", better known as "Wurstkuchl". Cooked, photographed and written down by chef Thomas Sixt. The sausage is prepared using pork without fat which is finely ground and mixed with salt and spices as well as some dices of pork. Josef von Regensburg Regional organized the sausage online order for me. Just enter your email address below and we'll send it to you immediately. Then comes sweet mustard, gherkin slices and freshly grated horseradish to go with the cracker in the bread roll. Sausage and Sauerkraut in Regensburg In the world's oldest continually serving restaurant The Wurstkche Restaurant A. Harrison Strolling along the banks of the Danube in Regensburg, I left. Enjoy them afterwards with a pretzel and some sweet Hndlmaier mustard. It must be midday, and time for lunch. The apps were individual titles and unfortunately have long since disappeared from the App Store. The best place to try one is at the historic Wurstkuchl. Travel Signposts Photo our main travel photography site. Follow us to get best tips to interesting historic sites! Spread the bottom half of the bread with mustard. Our tip: Combine a guided tour "Regensburg- Explore a Historic City" with the sausage seminar for lunchmaybeadd a little beer-tasting. Sausages are the main dish[2] on the menu and come in portions of six, eight or ten, along with sauerkraut and mustard. Log in. I know the sausages from Regensburg and from the Guboden folk festival in Straubing. I made the photos above on 14 November 2015. To be honest, the pickle is already too much for me. It is perhaps the oldest continuously open public restaurant in the world. And now, Im hungry. 135 mins. Josef was so nice, went to his house butcher and organized the sausages at the delicatessen butcher Michael Schmid in Regensburg . Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. Let marinate for 10-15 minutes. Manuel Strehl (CC BY-SA 2.5) In 1146, German builders completed work on a bridge crossing the Danube river in Regensburg. Season to taste with salt . The Regensburg sausage is a special specialty from Bavaria. Renowned Bavarian dishes such as Franconian "Saure Zipfel", "Krautwickerl" and "Sauerbraten", as well as a variety of salads etc., are available. The beautiful city and the stone bridge are worth seeing and a great destination in Bavaria. At 10 I discovered travel, books and philosophy. Place in the pan, then top with sausages. Learn the recipe, the weighing and the cuttering, as well as the filling of the meat into natural casings with subsequent preparation. 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