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The Thuringian „Bratwurst“

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1 The Thuringian „Bratwurst“

2 Structure Idea History Records of the „Bratwurst“
Interesting facts about the „Bratwurst“ From raw material to the product The ingredients of the sausage  Spices  Pork as the basis for the production  Fattened pig  A chain of evaluation The productionof the fried sausages  Recipe  Video for the production  The comparison of different butcher‘s From barbecue to enjoying  Prescriptions  Video how to grill a „Bratwurst“ Regulate around the fried sausage The Thuringian „Bratwurst“ worldwide – dolivery for example the „Fleisch- und Wurstwaren GmbH Schmalkalden“ Energy balance of the sausage  Analysis of the questionairs  Facts and figures poel‘s pig breeding GmbH Rippershausen  Energy balance References

3 1. Term „Thüringer Bratwurst“
 name is not derived from roast, but the worst of production: small sausage is minced meat  different sausages – including sausages cans; fried sausages is also better distinguished “Rostbratwurst”, “Roster”, “Grillwurst” or “Griller” called  regional Bratwurst – specials “Thüringer Rostbratwurst”  at last cm long  medium fine „Rostbratwurst“  close natural casing, raw or steamed, spicy flavour note  since the 6th January 2004 the protection of geographical of the “Thüringer Bratwurst” 3

4 2. The history of the Thuringian „Bratwurst“
 centuries old tradition oldest written reference in the State Archives in Rudolfstadt in a copy of the provost‘s account of the Virgin Monastery of Arnstadt in 1404 oldest known recipe is located in the State Archives in Weimar  recipe „Thuringian – Erfurtsches Cookbook“ in 1797 many regional legends about the - Jenaprießnitz – assertition: in 1404 on the weekly famers market invented - Invention in Erfurt - a butcher at the medival market at Gotha has invented it  in the year years  only consists of chopped pork with spices  first name „Brati“  at the beginning you ate it with dumpling, later with rolls  EU regulation: should only come from Thuringia 4

5 3. Records of the „Bratwurst“
1994 regions of „Bratwürste“ also keep records meters long, the long white, which produced a butcher from Jena in 1994. 1998 3rd Thuringia Day in Ilmenau October, 1998. 3710 meters long intestine was filled with 1.7 tons of sausage mass. 1999 3046 meters - The longest sausage in the world was produced in the formation region of “Bratwurst”, Thuringia World record of the Thuringian butcher Zollner from Laasdorf with 5000 metres. World record of the butcher Ossner from Weihbüchl near Landshut with 5888 metres. (see to the longest sausage – sheet 9) 2002 Hans-Joachim Fuchs from Erfurt was barbecue world champion. 2005 a 333 metres long sausage was grilled on 25th June 2005 at 4 o’clock in one piece. 2005 Fastest “Bratwurst” - Eater” Sonya Thomas, the 45 kg flywight devoured, ate on 8th August “Bratwürste” in ten minutes and had beaten the old record of 19,5 significantly. “Everything has an end – only the sausage has two”.

6 4. Interesting facts about the „Bratwurst“
“Bratwurst” fixed: 14. “bratwurst” fair Niederzwehren/Kassel ) 2. Bergisch grill championsship ) 4.”Bratwurstiade”,Holzhausen Thüringen ( )

7 Museum of the „Bratwurst“
The museum houses a permanent exhibition on the history, tradition and cultural significance of the sausage in the social life in general and the Thuringian “Bratwurst” in particular. Everything about the sausage has its place here. From pig to slaughter up to the equipment for “Bratwurst” production exhibits the rich. Wachsenburggemeinde / OT Holzhausen

8 Queens of the „Bratwurst“
1. Thuringian Sausage- Queen 2000 Barbara Göhring Mengersgereuth-Hämmern Butcher‘s company Blechschmidt 7. Thuringia Sausage - Queen Annett Appenrodt Gotha Butcher‘s company Schlenstedt

9 The longest „Bratwurst“
27/06/1999 Butcher Bernhart Oßner is a team of 16 butchers and volunteers in the picnic area at Landshut Weihbüchl with 5888 m the longest Bratwurst ago at a time. The production in a specially converted barn lasted nine hours and 13 minutes. To fill sheep casings are used, each approximately 30 m in length, which were pushed 10 cm at the end time of each other. There were 1700 kg cooked sausage meat that came from around 30 pigs. For good taste, wait about 50 kg spices necessary.

10 Fleisch -und Wurstwaren GmbH Schmalkalden
more information about the „Bratwurst“ average day production : 2,5 t ∙ 5 days = 12,5 t/a week 12, 5 t/week ∙ 50 weeks = 625 t /year before Pentecost : 8-9 t details pro batch: 1 batch purchase 150 kilogram fried sausage (absorption volume of the machine) ca. 17 batches every day casing for 1 batch: 350 meter of pig casing or 450 meter of sheep casing the pig casing comes mostly from china, because of the low water- and energy costs + own establishing consumption  350 meter ∙ 625 t = meter = circa 219 kilometer pig casing / year slaughtering – 1500 pigs/ week 1 t (Tonne) = 1000 kilogram

11 „Bratwurst“ in other languages
Deutsch Bratwurst Arabisch براتوورست Jiddisch בראַטווערסט Russisch колбаса Japanisch sōsēji Slowenisch klobasa Afrikaans braadworst Kreolisch (Haiti) bratweur Polnisch kiełbasa Ukrainisch ковбаса

12 5. From raw material to the product
Raw materials Processing plant Products Sugar Refinery Sugar Beet Salt Pepper Nutmeg Spice mill Ground Spices (Salt, Pepper, Nutmeg) Butcher Water „Bratwurst“ Slaughterhouse Potatoes Grass Grain Meat, Intestine Pigsty Mature pig slaughter

13 6. The ingredients of the sausage
Pork Natural casings (pork or lamb) Spices Antioxidant: ascorbic E300 Milk protein Where are the ingredients? Pork – from Thuringa Spices – Friom India, Indonesia, Hungary, Bulgaria, Greece, Spain, Southern France, Balcan countries, Italy Pork Spices

14 Origin of Spices Click here for the next folia
Marjoram: Mediterranean countries, Central and Eastern Europe Garlic: Southern Europe (Spain, Italy), Mediterranean countries, China Salt: Poland Lemons: China Pepper: India, Indonesia, Malaysia, Brazil Cardamom: India, Malaysia Muscat: India, Indonesia

15 Pork as the basis for the production of Thuringian “Bratwurst”
Meat is one of the full food  optimal supply of important ones: Nutrients Knitted fabrics and complementary Protein (about 19%) - Fat (2.5%) - Carbohydrates   (1.2%) Water (75%) - Vitamins (B, A, C, E, K) - Trace elements (Mg, Fe, Zn) - Residual nitrogen (ca.1.65%) - Ash (approximately 0.65%) - Minerals (Ca, P, S, Na, K) Person needs per day:              g protein (build your own body protein) g fat (supplier of energy during physical activity)

16 In raw pork - lean meat - fat meat
(E.g. pulp, nut, fillet, Steak) (z.B. rib, abdomen ) 22% protein 17% 2,5% fat 22% 0,6% carbohydrates 0,5% 1% minerals ,8% 110 kcal energy content 266 kcal (464 kJ) (1118 kJ) In pork is more vitamin B1 per kg (9 mg) and included in the beef (1 mg) per – head – eating pork from 39,3 – 40,1 kg (in the last 5 years) Self-sufficiency in Germany – 99% in thuringia – ca. 70% (estimates 2004)

17 Fattened pigs Objective: production of pig meat with great wealth and high proportion of valuable cuts high biological performance of absolutly healthy animal wih a increase of more than 750 g per day feed conversion under 3 kg feed per 1 kg gaim fattened final weight of 115 – 120 kg and 90 – 95 kg carcan weight lean meat content of 55 – 58 % low loss (less than 3 %) high cost discipline in all expense items the average producer price of slaughter pigs : bis 2008 – 1.38 €/kg – 1,42 €/kg (ZMP)

18 The percentage shares relates of a total value 358 €

19 7. The production of the fried sausages
production: finely minced pork possibly also calf or beef sometimes beside salt and pepper also curmin, “Majoran”and garlic are used dependirg on regional development the spice mixture can be varied the majority of raw materials must come from Thuringia (51%) you mix all ingredience well and put them afterwards into natural intestine

20 Amounts given for 100 kg sausage meat
50 kg lean pork shoulder 30 kg fat pork shoulder 20 kg uncured roast beef sausage about 100 m pork or sheep casing spices per kg 22 g salt 2 g freshly ground pepper 1g freshly ground cumin 0,5 g freshly ground mace

21 Video for the production
Click here. ( Part 1 ) Click here. ( Part 2 ) Click here. ( Part 3 )

22 The comparison of different butcher`s
Der Landschlachter Edeka Fleischerei Albrecht Fleischerei Poser Fleisch- und Wurstwaren Fleischerei Rügheimer Fleischerei Weisheit

23 8. From barbecue to enjoying Prescription: Thuringian fried sausage with vegetables
Ingredients: quantity measure ingredient 1 kg potatoes 150 g onions packet peppers mix 400 = 4 pices Thuringian sausages something salt, pepper, paprikapowder parsley Preparation: Potatoes bite-firmly simmer. Pect the onions and cut in stripes. Peppers wash, cut them into quarters. Cut the sausages into small pieces. Oil in a frying pan heat it up. Paprika in it sear. Onions, suasge and potatoes inflickt and with sear. With salt, pepper and paprikapowder spicing. Serve everything on a plate with parsley strews. 23

24 Recipe: fresh fried sausage with potatoes and red cabbage
Ingredients for 4 people 4 big sausage medium size 1 apple- grate it 1 kg potatoes. Medium size or big 1bottel red cabbage 1 bay leaf pepper, salt oil some juniper berries

25 Preparation wash potatoes, peel them and cut them into
let cold, salted water boil put red cabbage into a pot and heat it up add bay leal and junuper berries (according into taste) add the grated too drain the cooked potatoes and serve them with fried sausage and red cobbage Good appetit !! The same can be served with pickled cabbage.

26 Video how to grill a „Bratwurst“
Click here. ( Part 1 ) Click here. ( Part 2 )

27 9. Regulate around the fried sausage
only original ones of the rust use Thuringian charcoal not with mrasures and fork, but with the hand, fried sausage and roll with “Born” mustard or “Born” ketchup, like one it likes, originally genurie Thuringian mustard supplements with: - potatoe salad - “Sauerkraut” - parsely potatoes - Thuringian “Klöße” - mashed potatoes The worst, which you can do with the Thuringian fried sausage is to convert to a curry sausage. 27

28 10. The Thuringian „Bratwurst“ worldwide  dolivery for example:
Fleisch- und Wurstwaren GmbH Schmalkalden 60 own bronchos  all over Thuringia administrative distructs: Wartburgkreis Schmalkalden – Meiningen Hildburghausen towns: Erfurt, Suhl, Eisfeld other countries: - Austria - Transport with truck - England - Transport with truck - Belgium - Transport with truck - Sweden - aircraft / plane - Russia - ship armed forces in Afghanistan, KFOR – troops in Pristina (Kosovo) (scald, frozen)  truck  airport  admission to sale from production to consume: 5-6 days

29 Salesways abroad Afghanistan (Armed forces) Sweden Kosovo
(KFOR-troops) Russia Schmalkalden England Austria Belgium

30 11. Energy balance of the sausage
energy expenses for 1 kg meat water food energy Farming division 0,8 l 0,36 kg 0,16 kWh piglets 0,5 l 0,27 kg - mast 5 l 2,5 kg 0,36 kWh meat products ltd. Fleisch- und Wurstwaren GmbH Fleischerei 0,2 l 0,11 kWh 6,5 l 3,13 kg 0,63 kWh 1 kg meat = 8 sausage a 125 g 1 kg meat = 10 sausage a 100 g

31 Extrapolation: water food energy 1 sausage 0,65 l 0, 313 kg 0,063 kWh 10 sausages 6,5 l 3,13 kg 0,63 kWh 100 sausages 65 l 31,3 kg 6,3 kWh 1000 sausages 650 l 313 kg 63 kWh In this statement there are no transport costs included.  Comparision Costs for 1 bread made from more than one kind of flour (1 kg)  2,30 € agriculture (27%) mill (8%) bakery (47%) transport (16%) 1 bread 0,621 € 0,184 € 1,081 € 0,368 € 10 breads 6,21 € 1,84 € 10,81 € 3,68 € 100 breads 62,10 € 18,4 € 108,10 € 36,80 € 1000 breads 621,- € 184,- € 1081,- € 368 €

32 In an gym, you need 55,2 min for 460 calorie (sausage) or
Nutritional value 1 kg bread  7,53 MJ finish energy  9 MJ burning value (3/4 bakery und agriculture) 1 MJ = 1000 kJ 1 bread (1 kg) agriculture mill bakery transport 2 MJ (2000 kJ) 0,7 MJ (700 kJ) 3,8 MJ (3800 kJ) 1,1 MJ (1100 kJ) Joul calories 1 sausage 1830 kJ 460 1 sausage with a roll 2350 kJ 585 In an gym, you need 55,2 min for 460 calorie (sausage) or 70,2 min for 585 calorie (sausage with bread roll) with 5,5 km/h and a pitch of 8% on a treadmill

33 Comparision foundation + increase of = whole
The increase of productivity is dependent of physical work. foundation + increase of = whole turnover productivity turnover foundation turnover increase of productivity whole turnover 6700 kJ + 3770 kJ = 10470 kJ at easy physical work 5860 kJ = 12560 kJ at middle heavy physical work 10750 kJ = 16750 kJ at heavy physical work

34 Facts and figures Peol’s pig breeding GmbH Ripperhausen attiude: sows maintenance (insemination, gestation, farrowing) complete lining of the sows included rearing expenses water expenses including cleaning energy expense (current and feed preparation) energy expense 1 kg real (factory farming) Water chuck energy breeding pro rata 0,8 l 0,36 kg 0,16 kWh piglet ,5 l 0,27 kg wast l 2,5 kg 0,36 kWh chuck: - ¾ grain – is orbiting in an average of 5 km harvested and placed directly - ¼ expeller, sunflower grist, soja, mineral feed  pig farm itself is based on no grain  Slaughter in Weimar  Feed and animal transport: 1 truck  transport of 30 tons of corn or 190 pigs slaughtered

35 Analysis of the questionnairs
Please click here.

36 Comparison of the origin / the production of the fried sausage „Bratwurst“
To compare the large butcher’s company “Fleisch- und Wurstwaren GmbH Schmalkalden”with the smaller butcher’s shops of the region of Haselgrund we had to make a projection on 1 sentence= 150 kg meat. We didn’t get facts from all of the butcher’s companies so we used the majority of facts. Smaller butcher’s companies produce and sell a less amount of “Bratwurst”. So they have higher costs for energy, water and cleaning and the costs for the production are higher too. That means the prices of the “Bratwurst” in these smaller companies are higher. They use different spices to produce the “Bratwurst”. But most butchers see the recipes as their company’s secret and keep it. But all of them use salt, pepper, megnut, garlic and cumin. To fill in the meat mixture people use intertimez of pigs. Each butcher’s has a very high level of quality because this means to keep the satisfaction of their customers. “Bratwurst” is produced with a weight of 100 g, 120 g or 125 g. It is 15 to 30 cm long. The butchers produce different kinds of “Bratwurst”. There are e.g. the Thuringian “Bratwurst” – fine and coarse, “Bratwurst” home-made and others. The name “Thuringian Rostbratwurst” is geographically determined and has a copyright. It’s only called a “Thuringian Rostbratwurst” when 51% of all ingrediants come originally from Thuringia and there are only 20% (+ / - 5%) animal fat in it. The meat production plays an important role in the production of ”Bratwurst”. Most butchers get their meat from Thuringia. That keeps the costs for transportation lower than if they bought the meat from all over Germany. The meat production company in our region is in Rippershausen. While the regional butcher’s shops sell their own “Bratwurst” in the towns and villages in the region of Haselgrund the “Bratwürste” of the company “Fleisch- und Wurstwaren GmbH Schmalkalden” are transported all over Thuringia as well as in other European countries.

37 12. References http://www.bratwurstshop.de/html/rekorde.html
CD Herbert Roth, Star Collektion, BMG

38 The End Thank you very much!
We thank everybody for their help to make the presentation a success! Thank you very much! The End


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