Laugenbrezel

[Cheesytom]

Bönnsch is quite tasty, has raised with me but a huge hangover, admittedly after a "combat mission".

If we were in Kölle, Kölsch and home cooking, e.g. in the malt mill. there. In those moments, a Hefeweizen from the Pulle can not match. A Budweiser beer in the hornet's nest in Bonn is what quite fine. D ´ village is an old on tap in the old town also a must.

But dia em dia has convinced me the dark Hefeweizen.

[gemic]

I would like to add my "mustard".... the Weisswurscht itself has no pregnanten
Taste, which comes with addition of süßten Senfs... I say times as loading
fled north of the Weißwurschtäquator.... I know Bönnsch, because the glass is easy
bent - nice to distract gag of taste. Although I personally breaking village Kölsch
prefer I say as well the small breweries in southern Germany have great
and delicious beers. Otherwise, I think it so, always try the local beer....

Kölsch-group: wat schmeck better: Weißwurscht or Sky un Ääd???????

[User_11889]

Now we remove us while allmaehloch of the Laugenbrezel, but on the subject of white sausage should noted are, that determines the correct, true, produced by the butcher early in the morning white sausage for speeding consumption is because she properly taste after a few hours, but tends to "fahd".

Not for nothing the phrase was coined in the Weisswurst stone age in Bavaria: "A eingeheizt Weisswurscht derf ahs Middogsleit'n nehd hean!" (a sensible white sausage may not experience the lunch ringing), must be consumed still in the morning.

And because truth is off! Not only is that after the production immediately in the hot water was earlier the white sausage and left there some time.

What is more chemical waste than correct white sausage as "Weisswurst" in meat departments of supermarkets (I speak of D) or also butcher shops offered, now.

Like the Leberkäs it has become difficult for the white sausage, to identify even those small butchers by an oversupply of industrially mish-mash products, working according to old recipes.

But almost everywhere so - even when the beer is: globalisation efforts and purchase by major corporations reflected itself on the origins of typical local food (at my time, beer in Bavaria was at least considered (primary) food): mass instead of class! Cheers and Bon appétit!

[Buca]

but on the subject of white sausage should noted are, that determines the correct, true, produced by the butcher early in the morning white sausage for speeding consumption is because she properly taste after a few hours, but tends to "fahd".

Somewhere between Mering and Odelzhausen there pub ne as order the white sausage at an open window of the butcher's shop, and can see how your Weisswurst are made, then sit down and eat with pretzel and wheat beer. This has with the Salsica Branca slightly pink shimmering here in Brazil nothing to do

[Hoega]

Nothing easier than Laugenbrezel!
500' Flour
1 Packet dry yeast
2 Tsp salt (smooth)
350 ml water
Caraway
50'g lard (banha de porco)
quickly knead into a dough, if nothing more at the hands of glue remains he is correct, click can then approx. 30 minutes in the refrigerator
In the meantime prepare Lye:
2 Note "Bicarbonato Sodio", 250 ml of water and 3 TBSP cooking salt, can be
Dough forms, dive into the boiling solution (20 sec.) and then 20 min put on a very well greased Tin, lassen¨, coarse salt over it, and about 25 in backen...damit go they beautiful shine, still hot thinly with butter bestreichen...fertig!

[heavyfuel]

Somewhere between Mering and Odelzhausen there pub ne as order the white sausage at an open window of the butcher's shop, and can see how your Weisswurst are made, then sit down and eat with pretzel and wheat beer. This has with the Salsica Branca slightly pink shimmering here in Brazil nothing to do

Thanks for the tip, that should be here. NEUMEIER meat GmbH - 5.0 stars, butcher's shops in Baindlkirch municipality of Ried