Skewer ( Czech Špekáček from German Speck , bacon, bacon ) - sausage like sausage made from a mixture of pork and beef, with pieces of bacon, which gave the product its name.
According to the original recipe, the pork sausage should consist of 50% beef or veal, 20% pork without skin, and 30% chopped lard, with the addition of garlic, pepper, nutmeg. The meat mixture is placed in a shell of bovine intestine with a diameter of 3-4 cm and a length of 5-7 centimeters.
For the first time, pork sappers appeared at the anniversary exhibition in Prague in 1891 and became the favorite treat of the Czechs. According to the ČSN 57 7115 standard from 1978, this type of sausage should contain 38.5% beef, 17.5% pork, 17% bacon, as well as 23% water (ice), salt, spices, and other ingredients. It is believed that after the abolition of Czechoslovak state and industry standards in the early 1990s, the quality of sausages decreased significantly. This adverse situation was partially improved by Decree No. 326/2001 Sb., Which states that such a sausage may only contain beef, pork and veal (without mechanically deboned meat). The proportion of meat should be at least 40%, fat content - not more than 45%. This regulation has been superseded by Decree No. 69/2016 Sb., Which imposes the same requirements.
In 2011, pork sausages were protected by the European Commission as a traditional specialty with a guarantee of tradition (TSG). The product is characterized by a pinkish color on the cut, with pieces of bacon, which should have sharp edges. Adding red paprika, cartilage, and another protein other than pork, veal, or beef will disqualify a product that cannot be considered a succulent. However, imitations such as vuřt, buřt, opékáček, buřtíček, špekoun are present on the market.
Roasting (and grilling) is one of the most common ways to cook and eat pork sausages. Often for this purpose, pork cutters are cut, which improves their taste, accelerates heating, and also reduces fat content. A popular way to make sausages is also to marinate them with onions and pickles. Sausages are kept in the marinade in the refrigerator for 7-10 days, receiving the so-called "drowned". The name of this common beer snack came from the way it was made, since the sausages are “stoked” in the marinade. There is also a legend justifying the name of this culinary product, the pro-miller and owner of the brewery, Shamanek Beroun, who came up with a new recipe from pork sausages, but later drowned [1] .
Notes
- ↑ Peter Pakhomov. # Sausage story. Recipes of honest sausage / E. Ulshina. - M .: AST, 2018 .-- S. 116-119. - 207 p. - (World Food). - 3000 copies. - ISBN 978-5-17-983137-2 .