Jun

| 79 U zemlji sabezbroj kulinarskih izazovakobasicazauzimaneprikosnoveno, počasnomesto.Tamesnaprerađevinanajboljepredstavljanemačkugastronomsku kulturu, raznoliku baš kao što je i istorija zemlje. Zato nije greška kada se kaže da recepata za kobasice ima mnogo više nego regiona u Nemačkoj, ali je svetsku slavu ugrabilo samo nekoliko vrsta, koje su postale simboli brze hrane. KARIVURST Tako je karivurst znak prepoznavanja Berlina i Hamburga. 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 radnjama koje se zovu imbiss i godišnje se širomNemačke proda više od 800miliona porcija. Koliko Nemci vole ovu kobasicu, svedoči i posebna vrsta viljuške 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 napravljeneuFrankfurtuinjegovojokolini mogu da nose to ime. Zato mesari izvantogregionamorajudanaznačeda kobasiceprave „NachFrankfurterArt“ – kao frankfurter, ali nisu iz Frankfurta, gde se po tradiciji serviraju sa hlebom, senfomilirenomuzjabukovovino. VAJSVURST Minhenskabelakobasicavaksvurst 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, solju, biberom i limunom u prahu. Za razliku od većine kobasica koje su pikantne, ove zbog blagog ukusa obožavaju i deca. Prema tradiciji, jede se sa slatkim senfom i obavezno uz takođe čuvene bavarske perece. In a country with countless culinary challenges, sausages occupy 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 mistake to say that there are many more sausage recipes than regions in Germany, but only a few types have achieved global repute to become 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 throughout Germany. Testifying to howmuch 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, only sausages made in Frankfurt and its surroundingsmaybear thename.That’s why butchers beyond this regionmust indicate that their sausages are made “NachFrankfurterArt”- intheFrankfurter style, but are not fromFrankfurt, where they are traditionally servedwithbread, mustardorhorseradish,withapplewine. WEISSWURST Munich’s white sausage, “Weisswurst”, is – alongside beer – the trademark of the famous Oktoberfest. 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. Unlikemost 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 also famous Bavarian pretzel. Tekst/Words: Branka Gajić Fotografije/Photography: iStock Idući od severa ka jugu, smenjuju se niske obale uzmore, 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 ponosomčuvaju 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 snowcapped 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 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. A study byGermany’sOnePoll, 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. Karivurst sa pomfritom i kečapom Pečenje sa knedlama (Braten mit Klößen) Prženi krompirići sa slaninom Perece Duner kebab Currywurst with fries and ketchup Roastmeat withdumplings (Bratenmit Klößen) Fried new potatoes with bacon Pretzels Döner Kebab 1. 2. 3. 4. 5. Sutlijaš sa šećerom i cimetom Svinjska kolenica sa kiselim kupusom Pečeni krompir sa slaninom Bela kobasica sa senfom White sausage with mustard Ćufte u sosu (Königsberger Klopse) Rice pudding with sugar and cinnamon Pork knuckle with sauerkraut Roast potatoes with bacon Meatballs in gravy (Königsberger Klopse) 6. 7. 8. 9. 10.

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