U zemlji sa bezbroj kulinarskih izazova kobasica zauzi- ma neprikosnoveno, počasno mesto. Ta mesna prera- đevina najbolje predstavlja nemačku gastronomsku kulturu, raznoliku baš kao što je i istorija zemlje. Za- to nije greška kada se kaže da recepata za kobasice ima mno- go više nego regiona u Nemačkoj, ali je svetsku slavu ugra- bilo samo nekoliko vrsta, koje su postale simboli brze hrane. KARIVURST Tako je karivurst znak prepoznavanja Berlina i Hambur- ga. Kuvana i potom pečena kobasica secka se na komadiće, preliva sosom od kečapa, karija i paprike i služi sa zemičkom i pomfritom. Ovi gradski zalogaji se služe u malim radnja- Tekst/Words: Branka Gajić Fotografije/Photography: iStock
I n a country with countless culinary challenges, sausages occu- py an unrivalled place of honour. This processed meat product is the best way to represent German gastronomic culture, which is as varied as the history of the country. That’s why it’s not a mis- take to say that there are many more sausage recipes than regions in Germany, but only a few types have achieved global repute to be- come symbols of fast food. CURRYWURST And so Currywurst is recognisable with Berlin and Hamburg. Steamed and then roasted, the sausage is cut into chunks, covered with ketchup, curry powder and paprika, and served with a bread bun and fries. These urban snacks are served in small outlets called imbiss, with more than 800 million portions sold annually through-
ma koje se zovu imbiss i godišnje se širom Nemačke proda više od 800 mi- liona porcija. Koliko Nemci vole ovu kobasicu, svedoči i posebna vrsta vi- ljuške kojom se jede. FRANKFURTER Dugačka, tanka, blago dimljena svinjska kobasica koja se duže kuva, ali nikada u ključaloj vodi, zakonom je zaštićena kao frankfurter još od 1860. Po tom zakonu samo kobasice koje su napravljene u Frankfurtu i njegovoj oko- lini mogu da nose to ime. Zato mesari izvan tog regiona moraju da naznače da kobasice prave „Nach Frankfurter Art“ – kao frankfurter, ali nisu iz Frankfur- ta, gde se po tradiciji serviraju sa hle- bom, senfom ili renom uz jabukovo vino. VAJSVURST Minhenska bela kobasica vaksvurst
out Germany. Testifying to how much Germans love this sausage is the fact that there’s also a special type of fork with which they’re eaten. FRANKFURTER This long, thin, lightly smoked pork sausage that is cooked slowly, but never in boiling water, has been protected by law as the “Frankfurter” since 1860. According to this law, on- ly sausages made in Frankfurt and its surroundings may bear the name. That’s why butchers beyond this region must indicate that their sausages are made “Nach Frankfurter Art”- in the Frankfurter style, but are not from Frankfurt, where they are traditionally served with bread, mustard or horseradish, with apple wine. WEISSWURST Munich’s white sausage, “Weiss-
Idući od severa ka jugu, smenjuju se niske obale uz more, pitoreskni brežuljci i rečne doline, te snežni Alpi na samom jugu, a tako se smenjuju i germanski ukusi, jer uz nesporne uticaje kuhinja okolnih zemalja Nemci s ponosom čuvaju svoju lokalnu trpezu Heading from north to south, the scenery shifts between low coasts along the seas, picturesque hills and river valleys to the f snow- capped Alps in the very south. German tastes also shift geographically in this way, because with the indisputable in uence of the cuisine of surrounding countries, Germans proudly preserve its local spreads
je, uz pivo, zaštitni znak čuvenog Oktoberfesta. Osim po boji, ove kobasice su jedinstvene i po tome što se prave od teletine i svinjetine, a začinjavaju se slaninom, lukom, peršunom, so- lju, biberom i limunom u prahu. Za razliku od većine kobasi- ca koje su pikantne, ove zbog blagog ukusa obožavaju i deca. Prema tradiciji, jede se sa slatkim senfom i obavezno uz tako- đe čuvene bavarske perece.
wurst”, is – alongside beer – the trademark of the famous Oktober- fest. Apart from its colour, these sausages are also unique in that they are made from veal and pork, and are seasoned with bacon, onions, parsley, salt, pepper and lemon powder. Unlike most sausages, which are spicy, these are adored by children due to their mild taste. They are traditionally eaten with sweet mustard and, as mandatory, the al- so famous Bavarian pretzel.
GASTRONOMSKA TOP LISTA NEMAČKE / CULINARY CHART TOPPERS OF GERMANY Istraživanje nemačkog Instituta za javno mnjenje OnePoll potvrdilo je tezu da kulinarsku prošlost i sadašnjost Nemačke obeležava raznolikost. O tome svedoči i lista 10 omiljenih jela Nemaca, izrađena po ovom istraživanju.
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
Karivurst sa pomfritom i kečapom
Sutlijaš sa šećerom i cimetom Ćufte u sosu (Königsberger Klopse)
Currywurst with fries and ketchup
Rice pudding with sugar and cinnamon Meatballs in gravy (Königsberger Klopse)
Duner kebab
Döner Kebab
Prženi krompirići sa slaninom
Pečeni krompir sa slaninom Bela kobasica sa senfom
Fried new potatoes with bacon
White sausage with mustard Pork knuckle with sauerkraut Roast potatoes with bacon
Perece
Pretzels
Pečenje sa knedlama (Braten mit Klößen)
Svinjska kolenica sa kiselim kupusom
Roast meat with dumplin- gs (Braten mit Klößen)
A study by Germany’s OnePoll, a public opinion institute, confirmed the thesis that the culinary past and present of Germany are marked by divergence. This is also illustrated by the list of Germans’ 10 favourite dishes, compiled on the basis of this study.
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