VISITING
AUTHOR/EDITOR ARTICLE
APRIL
2010
Schlachtfest
Means: Great
Donauschwaben Foods
Forwarded
From Trenton Donauschwaben
The club’s Bratwurst Boys (along
with the rest of our dedicated kitchen volunteers) will be at hard
work again on February 24th making Bratwurst and Leberwurst sausages
for the Sunday dinner the next day.
Held annually in November and February, the dinner (two
seatings) attracts the biggest crowd of diners of any month. In
addition to wurst, the meal also includes Sarma (stuffed cabbage),
roast pork and all the side dishes.
The Schlachtfest is a tradition among the Donauschwaben, past
and present. The meats prepared provided our ancestral Donauschwaben
farmers with a high source of protein (forget about the fat, calories,
cholesterol, triglycerides, etc.) not only in the Winter, but also in
the Spring for their annual planting season. Little goes to waste when
making wurst. Naturally our homemade wursts have a Hungarian influence
due to the area our folks came from including that taste of paprika,
white and black pepper and certainly garlic. No vampires here.
As we all know Germans are famous for their varieties of wursts.
German sausages are classified in several ways according to Sharon
Hudgins of the German
Life magazine (Feb_Mar 2010). Those named from their ingredients;
Blutwurst (blood sausage), Leberwurst (liver sausage), Milzwurst
(spleen), Zungenwurst (tongue), Zwiebelwurst (onion), Kartoffelwurst
(potato) and Schinkenwurst (ham). Some are named for their method of
preparation; Rohwurst (raw), Kochwurst (cooked), Dumpfwurst (steamed),
Burehwurst (simmered) and Rostwurst (grilled).
Anyway
you name it ―Wurst ist sehr gut!
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