Emprimir
Correo Electrónico
 |
Ingredientes
- 8 slices thick smoked bacon
- Fränkische Bratwurst
- A relatively long bratwurst, 4-8 inches,
View Full Recipe at Turnips 2 Tangerines
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 232g | |
| Calories 1063 | |
| Calories from Fat 943 | 89% |
| Total Fat 104.49g | 131% |
| Saturated Fat 34.78g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 1933mg | 81% |
| Potassium 483mg | 14% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 26.91g | 43% |
,%20while%20others%20are%20sold%20pre-cooked.%3C/p%3E%3Cp%3EIt%20is%20important%20to%20know%20this%20so%20that%20they%20are%20properly%20prepared%20before%20eating.%3C/p%3E%3Cp%3EBe%20sure%20to%20check%20with%20your%20butcher%20or%20deli%20about%20the%20Bratwurst%20they%20have%20available.%3C/p%3E%3Cp%3EPre-Cooked%20Bratwurst%3C/p%3E%3Cp%3EPre-cooked%20bratwurst%20are%20the%20most%20widely%20available.%3C/p%3E%3Cp%3ETheir%20shelf-life%20is%20longer%20and%20they%20are%20easier%20and%20faster%20to%20grill.%3C/p%3E%3Cp%3EThey%20are%20pale,%20stiff%20in%20appearance%20and%20fully%20cooked.%3C/p%3E%3Cp%3ESimply%20brown%20the%20bratwurst%20in%20a%20pan%20or%20on%20the%20grill.%3C/p%3E%3Cp%3EFresh%20(raw)%20Bratwurst%3C/p%3E%3Cp%3EFresh%20(raw)%20Bratwurst%20are%20pink%20in%20color.%3C/p%3E%3Cp%3EMost%20often%20cooked%20on%20the%20grill,%3C/p%3E%3Cp%3Ethey%20must%20be%20fully%20cooked%20inside%20without%20burning%20the%20outside.%3C/p%3E%3Cp%3EThat%20requires%20the%20bratwurst%20to%20be%20par-boiled%20first.%3C/p%3E%3Cp%3ERaw%20bratwurst%20can%20be%20par-boiled%20in%20water%20or%20beer%20for%205-10%20minutes.%3C/p%3E%3Cp%3EOnce%20fully%20cooked%20inside,%20brown%20the%20bratwurst%20on%20the%20grill%20or%20in%20a%20pan.%3C/p%3E%3Cp%3EEach%20region%20in%20Germany%20has%20its%20own%20version%20of%20the%20Bratwurst.%3C/p%3E%3Cp%3EOver%2050%20kinds%20are%20available%20in%20Germany,%20differing%20in%20size,%20seasonings,%20and%20texture.%3C/p%3E%3Cp%3EBelow%20are%20some%20of%20the%20more%20well-known%20Bratwurst.%3C/p%3E%3Cp%3ECoburger%20Bratwurst%3C/p%3E%3Cp%3EA%20Bratwurst%20originating%20in%20the%20city%20of%20Coburg%20in%20Bavaria.%3C/p%3E%3Cp%3EIt%20is%20made%20from%20a%20minimum%20of%2015%25%20veal%20or%20beef%20and%3C/p%3E%3Cp%3Ethe%20seasonings%20include%20salt,%20pepper,%20nutmeg,%20and%20lemon%20zest.%3C/p%3E%3Cp%3EIt%20is%20coarse%20in%20texture%20and%20measures%20about%2010%20inches%20in%20length.%3C/p%3E%3Cp%3ETraditionally%20it%20is%20grilled%20over%20pinecones%20and%20served%20in%20a%20Br%C3%B6tchen%20(bread%20roll).%3C/p%3E%3Cp%3Eit's%20a%20thick,%20coarse%20sausage.%3C/p%3E%3Cp%3EOriginating%20from%20the%20Franconia%20(Franken)%20region%20in%20Bavaria,%3C/p%3E%3Cp%3Eit%20dates%20back%20to%201573.%3C/p%3E%3Cp%3EThe%20Fr%C3%A4nkische%20Bratwurst%20is%20traditionally%20served%20with%3C/p%3E%3Cp%3Esauerkraut%20or%20potato%20salad,%20but%20with%20no%20mustard.%3C/p%3E%3Cp%3EKulmbacher%20Bratwurst%3C/p%3E%3Cp%3EThe%20Kulmbacher%20Bratwurst,%3C/p%3E%3Cp%3Efrom%20the%20city%20of%20Kulmbach%20in%20Bavaria.%3C/p%3E%3Cp%3EIt's%20made%20mainly%20from%20finely%20ground%20veal.%3C/p%3E%3Cp%3EThey%20are%20long%20and%20thin.%3C/p%3E%3Cp%3EN%C3%BCrnberger%20Rostbratwurst%3C/p%3E%3Cp%3EA%20small,%20thin%20bratwurst%20from%20the%20city%20of%20N%C3%BCrnberg.%3C/p%3E%3Cp%3EIt%20is%20no%20longer%20than%203-4%20inches%20and%20weighs%20no%20more%20than%201%20oz.%3C/p%3E%3Cp%3EThey%20are%20traditionally%20served%20is%20sets%20of%206%20or%2012%20and%3C/p%3E%3Cp%3Eserved%20with%20horseradish%20and%20sauerkraut%20or%20potato%20salad.%3C/p%3E%3Cp%3ENordhessische%20Bratwurst%3C/p%3E%3Cp%3EThe%20Nordhessische%20Bratwurst,%20from%20Northern%20Hessen,%3C/p%3E%3Cp%3Eis%20similar%20to%20the%20Th%C3%BCringer%20Rostbratwurst%20in%20taste.%3C/p%3E%3Cp%3EIt%20is%20made%20from%20coarsely%20ground%20pork%20and%20is%20heavily%20seasoned.%3C/p%3E%3Cp%3EIt%20measures%20around%208%20inches%20in%20length.%3C/p%3E%3Cp%3ETraditionally,%20it%20is%20grilled%20over%20a%20wood%20fire%20and%3C/p%3E%3Cp%3Eserved%20on%20a%20cut-open%20Br%C3%B6tchen%20with%20mustard.%3C/p%3E%3Cp%3ERote%20Wurst%3C/p%3E%3Cp%3EThe%20Rote%20Wurst%20is%20a%20favorite%20Bratwurst%20of%20the%20Swabian%20region.%3C/p%3E%3Cp%3EIt%20is%20similar%20to%20the%20Bockwurst,%20and%3C/p%3E%3Cp%3Eis%20made%20from%20finely%20ground%20pork%20and%20bacon.%20Its%20taste%20is%20spicy.%3C/p%3E%3Cp%3ETo%20prevent%20splitting%20during%20grilling%20or%20pan%20frying,%3C/p%3E%3Cp%3Ean%20X%20is%20cut%20into%20the%20ends%20of%20the%20sausage.%3C/p%3E%3Cp%3EThe%20ends%20open%20during%20cooking,%3C/p%3E%3Cp%3Ebut%20the%20rest%20of%20the%20sausage%20remains%20in%20tact,%20giving%20it%20its%20traditional%20shape.%3C/p%3E%3Cp%3ETh%C3%BCringer%20Rostbratwurst%3C/p%3E%3Cp%3EThe%20Th%C3%BCringer%20Rostbratwurst%20is%20a%20spicy%20sausage%20from%20Th%C3%BCringen.%3C/p%3E%3Cp%3EIt%20is%20long%20(6-8%20inches)%20and%20thin%20in%20shape.%3C/p%3E%3Cp%3ETraditionally,%20it%20is%20grilled%20over%20a%20wood%20fire%20and%20eaten%20with%20mustard%20and%20bread.%3C/p%3E%3Cp%3EW%C3%BCrzburger%20Bratwurst%3C/p%3E%3Cp%3EThe%20W%C3%BCrzburger%20Bratwurst,%20also%20known%20as%20the%20Winzerbratwurst,%3C/p%3E%3Cp%3Ecomes%20from%20the%20city%20of%20W%C3%BCrzburg.%3C/p%3E%3Cp%3EIt's%20size%20is%20similar%20to%20the%20Th%C3%BCringer%20Rostbratwurst,%3C/p%3E%3Cp%3Ebut%20its%20ingredients%20include%20white%20Franken%20wine.%3C/p%3E%3Cp%3EBratwurst%20info%20from:%20German%20Foods%3C/p%3E%3Cp%3EGet%20your%20Bavarian%20Sausage%20online%20here:%20Bavaria%20Sausage%3C/p%3E){kind=link}