Wollwurst
Other descriptive names
Nackerte, Geschlagene, Geschwollene
Description
Wollwürste are white, skinless and non-fried sausages made from veal or young beef with bulging contours and short shelf life.
Consumption
The Wollwürste are dipped in milk and then fried briefly at a high temperature until they are a golden colour. By cooking them this way, they remain succulent. An ideal accompaniment is a warm potato salad “mit Herz” i.e. with hotness. Naturally, Bavarian mustard in blue-green stone pots is also added.
Production Area
Bavaria
History
In the vernacular, the sausage is known as a “Nackerte” i.e. naked because it has no casing. In Baden-Württemberg it is known as a “Geschlagene”. The name “Wollwurst” probably comes from the fact that the raw sausage without a skin feels soft, i.e. woollen. It is known as a “Geschwollene” because it swells in the pan when fried in fat.
Ingredients
Coarse veal and young beef without gristle, lean pork, pork jowls and pork fat, salt, pepper, ginger, mace, cardamom and lemon.
Production
The sausage meat which has been finely minced in the cutter is placed in an injection bag and is pressed by hand into boiling water. This results in short but fairly narrow objects. The sausages are then cooked for about 10 minutes at 55°C. They are then plunged into cold water.
Producers
Numerous butchers and both small and large companies produce Wollwürste.
Legal protection
An entry is found in the German Book on Foodstuffs under section 2.221.8. This determines the composition of the Wollwürste.
Company
Contact person
Address
Proviantbachstr. 7
Phone
Internet
Company
Contact person
Address
EC- Baumannstr. 20
Phone
Internet
Company
Contact person
Address
Am Harras 14
Phone
Company
Contact person
Address
Zenettistr. 7/I
Phone
Literatur
- Schneider, Herbert: Küchen- Bayrisch, Rezepte und Geschichten Pfaffenhofen / Ilm 1975 Page 33
- Freund, Heidemarie: Die leckere Wurstküche, Menden/ Sauerland 1983 Page 19
- Lissner, Erich: Wurstologia oder Es geht um die Wurst, Frankfurt 1939 Page (165)
