German Breaded Sausage
Also known as German breaded sausage, panierte Wurst
Germany
Overview
German Breaded Sausage is an archival prepared-sausage dish from a 1922 German cookery source. A fine cooked pork sausage is coated with flour, egg white and breadcrumbs and fried before service.
Where it's from
The cut
Identity and terminology
The existing Atlas ID duplicates the British battered-sausage ID, but the product identity is different. German breading uses dry crumbs, while the British chip-shop product uses a wet batter. The German title should be retained as a separate selector.
Composition and characteristics
The base sausage is fine and mild. The outer layer consists of flour, egg white and breadcrumbs, producing a crisp crumb rather than an inflated batter shell.
Production and process
The pork sausage is manufactured and cooked first, then dried, floured, coated with egg white and crumbed before frying. The process resembles a breaded cutlet treatment.
History and regional forms
The record documents early twentieth-century German household or catering practice in which cooked sausages were transformed into new dishes through breading and frying. It is a culinary preparation, not a surviving regulated sausage type.
Use, storage and related products
It is served hot with potatoes, vegetables or sauce. It differs from British battered sausage, corn dogs and schnitzel because the centre is a fine cooked sausage.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
- Meat
- Pork shoulder
- Cut
- Pork shoulder
- Salt (%)
- 1.5
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Cooked unbreaded sausage 0–4°C for up to 4 days; breaded fried product best served immediately
- Basis
- per 1,000 g pork shoulder
- Style
- Fully cooked fine pork sausage, breaded and fried before service
Ingredients
- Pork shoulder100% · 1000 g
- Pork back fat100% · 1000 g
- Fine salt1.4% · 30 g
- Ground white pepper0.1% · 2 g
- Whole egg white11.5% · 240 g
- Plain wheat flour23.1% · 480 g
- Fine dry breadcrumbs17.3% · 360 g
- Fine salt for coating0.29% · 6 g
- Ground white pepper for coating0.1% · 2 g
- Neutral frying oil absorbed8% · 80 g
Method
- Chill pork and fat to 0–3°C and grind through 3 mm twice.
- Mix with 15 g salt and 1 g white pepper until cohesive.
- Stuff into sheep casings and form 15 cm links.
- Poach at 75–78°C until the cold point reaches 71°C.
- Cool links to 6°C or below and dry the surface.
- Season flour and breadcrumbs with the coating salt and pepper; whisk egg whites.
Safety. The base sausage should be fully cooked before breading, and the finished product must be fried and handled as a hot prepared food.