As of: January 31, 2024, 10:48 a.m
By: Peter Loder
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This is about the sausage: A white sausage seminar was offered for the first time in the “Dahoam” restaurant in Olching.
© Weber
Under no circumstances should a white sausage hear the twelve o'clock chime?
This myth was thoroughly dispelled at the first royal white sausage seminar in the district.
Olching – 80 participants came to the Olching Dahoam economy.
The intricacies were explained by an expert officially appointed Bavarian Weißwurst ambassador by Prime Minister Markus Söder.
Albert Fritz, known as “Bertl”, the lecturer from Zwiesel in the Bavarian Forest, has been imparting his knowledge about the edible cultural heritage on a voluntary basis for nine years in an amusing manner and in the purest Waidler dialect.
This is understood even on tours beyond the Weißwurst equator (which runs along the 49th parallel).
The 70-year-old amazed the Olching students, who were all familiar with the Bavarian language and food culture, with equally unknown and delicate wisdom.
Twitching is frowned upon
The much-touted pinching is rather frowned upon in sausage processing expert circles.
Rather, if you can't handle a knife and fork appropriately at a traditional feast, you should simply bite off the sausage, which ideally has a plump and elastic feel.
Otherwise, “Bertl” recommends a lengthwise or the King Ludwig cross cut, which is only mastered by true experts and connoisseurs, which, when handled perfectly, leaves the sausage skin in a diamond pattern on the plate.
Speaking of which: When “Bertl” talks about the skin, it’s time to get down to business.
Because the white sausage diplomat always has the sausage casing left behind by US President Barack Obama at the 2015 G7 summit snack in Krün in his luggage, which is now displayed in a preserved state in a pickle jar.
Because faith can move mountains, what “Bertl” says sounds just as logical as the ingredients that crown a perfect white sausage.
At the end there was an honorary diploma for actress Monika Baumgartner.
© Loder
The fact that it includes ginger may be a homage to a star chef who now lives in Landsberg, but it is controversial even among butchers.
“There is no ginger in our white sausages,” confirmed Martl Lindinger from the local Niedermayr farm shop.
The tasty training material for the Olching lesson was produced there.
Further details that you should know in order to receive the coveted white sausage diploma at the end of class: The specialty was invented on February 22, 1857, a carnival Sunday, by a certain Sepp Moser in the “Ewiges Licht” restaurant on Munich's Marienplatz.
The regulations for the original production that were written at the time and are still valid state that the ten to twelve centimeter long white sausages with a diameter of 28 to 30 millimeters should not be ordered in pairs, but rather in pieces.
As a rule, a third fail
As a rule, a third of his candidates fail the diploma exam that comes with consumption, explained the white sausage pope from the Bavarian Forest.
In Olching, everyone involved met the requirements 100 percent.
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The certificate was given as an honorary award to Bergdoktor mother Monika Baumgartner.
The Gröbenzell actress, who is currently appearing in the ZDF series of the same name, happened to be invited to a private birthday party that was taking place at the same time as the delicacy seminar and was once on the jury when Bavaria's first white sausage queen was crowned.
From now on only sweet mustard
The youngest diploma holder is three-year-old Annika, who came to the seminar with her father Andreas Brenner, her mother and her grandparents who live in Eichenau.
The girl can't read or write yet, but she had it certified that from now on she will season her beloved white sausage with sweet mustard instead of dipping it in ketchup.
To clarify the twelve o'clock question: Since the advent of refrigerators, the rule based on the quality of freshness has solved itself.
You can find even more current news from the Fürstenfeldbruck district at Merkur.de/Fürstenfeldbruck.