The history of sauerkraut sandwich
The term sauerkraut comes from the German Kraut (grass, herb). While in the original language all leafy vegetables and even some spices are considered Krauter, the Italian sauerkraut corresponds more to Sauerkrauter, or sour cabbage.
The use of sauerkraut was introduced in Italy during the Habsburg rule. Opposed at first, they then found favor with the poor mountain people exposed to the difficulties of finding vegetables during the winter. In the cold season, sauerkraut was the survival food along with pork. The preparation of this preserve is very simple. Cabbages are washed and cored and outer leaves; They are then cut with a special slicer and placed in layers in a tall container, alternating with a handful of salt to which cumin seeds and juniper berries can be added.
Well pressed and covered with a few cabbage leaves, they are then left to ferment, first at room temperature, for a week, then in the cool of a cellar for at least 3-4 weeks covered with a cloth and a wooden lid, surmounted by a stone. In these conditions, the fermentation process begins, or rather, a particular preservation technique that exploits the preservative properties of salt associated with lactic fermentation (a technique already in use by the Chinese thousands of years ago). Cooking sauerkraut does not require long cooking processes: you take the desired amount, rinse it in cool water and cook it with lard, juniper berries and white wine.
This is a light food, rich in vitamins and minerals, which promotes digestion, as it strengthens the intestinal flora, warding off pathogenic bacteria and viruses. Sauerkraut belongs to the gastronomic tradition of German-speaking countries: Germany, Austria, some Swiss cantons, South Tyrol. They are obviously very common in the immediately adjacent areas, such as the upper Veneto, Trentino and Venezia Giulia.Famous throughout Italy is the sandwich with sauerkraut and hot dogs.
Did you know that behind a simple sausage sandwich there is much more than a pleasant moment of taste? Today I decided to leave our kingdom, the kitchen, for a few minutes to take a trip back in time to discover the hot dog, another highlight of fast food in Rome. It is said that the origins of the stuffed sandwich, one of the most famous in the world, date back to the 1600s, in Germany, just like the much-loved hamburger. In fact, it seems that a German butcher, Joahannan Georgehner, in the seventeenth century began to produce long and thin sausages, which he called "Dachshund", or dachshund dog. A resemblance that has become in the collective imagination a bit of a symbol of the delicious food.
With the migrations to the new world, the recipe for ancient Teutonic sausages arrived in the United States, brought by the first Germans who crossed the ocean in search of fortune. In a short time, the delicious meat-based "dish" became very popular. From 1867 onwards, numerous shops were opened serving the special sausages made in Germany. But how did the American hot dog we all know come about? As is often the case, some discoveries arise from a need. The irresistible sausages called "Red hot", precisely because they were served hot and steaming, burned the hands. One day a saleswoman from Missouri, the sister of a baker, had a real flash of genius: she put sausages inside the bread, so that they could be enjoyed more easily. The story doesn't end there! One day a comic book artist at the end of the game, took a pencil and paper and began to depict the fans in front of the sausage vendors in a rather funny way: dachshunds crushed inside sandwiches. The cartoon, which he titled "hot dog", not remembering the original name of the stuffed sandwich, was very successful, nowadays we could say it went viral. From that moment on, the United States became the official home of street food par excellence, which today we continue to appreciate in the most diverse ways and with the most diverse fillings. For example, we love to serve it with sauerkraut, in perfect German style. Have all these curiosities made you hungry?
The term sauerkraut comes from the German Kraut (grass, herb). While in the original language all leafy vegetables and even some spices are considered Krauter, the Italian sauerkraut corresponds more to Sauerkrauter, or sour cabbage.
The use of sauerkraut was introduced in Italy during the Habsburg rule. Opposed at first, they then found favor with the poor mountain people exposed to the difficulties of finding vegetables during the winter. In the cold season, sauerkraut was the survival food along with pork. The preparation of this preserve is very simple. Cabbages are washed and cored and outer leaves; They are then cut with a special slicer and placed in layers in a tall container, alternating with a handful of salt to which cumin seeds and juniper berries can be added.
Well pressed and covered with a few cabbage leaves, they are then left to ferment, first at room temperature, for a week, then in the cool of a cellar for at least 3-4 weeks covered with a cloth and a wooden lid, surmounted by a stone. In these conditions, the fermentation process begins, or rather, a particular preservation technique that exploits the preservative properties of salt associated with lactic fermentation (a technique already in use by the Chinese thousands of years ago). Cooking sauerkraut does not require long cooking processes: you take the desired amount, rinse it in cool water and cook it with lard, juniper berries and white wine.
This is a light food, rich in vitamins and minerals, which promotes digestion, as it strengthens the intestinal flora, warding off pathogenic bacteria and viruses. Sauerkraut belongs to the gastronomic tradition of German-speaking countries: Germany, Austria, some Swiss cantons, South Tyrol. They are obviously very common in the immediately adjacent areas, such as the upper Veneto, Trentino and Venezia Giulia.
Famous throughout Italy is the sandwich with sauerkraut and hot dogs.
Did you know that behind a simple sausage sandwich there is much more than a pleasant moment of taste? Today I decided to leave our kingdom, the kitchen, for a few minutes to take a trip back in time to discover the hot dog, another highlight of fast food in Rome. It is said that the origins of the stuffed sandwich, one of the most famous in the world, date back to the 1600s, in Germany, just like the much-loved hamburger. In fact, it seems that a German butcher, Joahannan Georgehner, in the seventeenth century began to produce long and thin sausages, which he called "Dachshund", or dachshund dog. A resemblance that has become in the collective imagination a bit of a symbol of the delicious food.
With the migrations to the new world, the recipe for ancient Teutonic sausages arrived in the United States, brought by the first Germans who crossed the ocean in search of fortune. In a short time, the delicious meat-based "dish" became very popular. From 1867 onwards, numerous shops were opened serving the special sausages made in Germany. But how did the American hot dog we all know come about? As is often the case, some discoveries arise from a need. The irresistible sausages called "Red hot", precisely because they were served hot and steaming, burned the hands. One day a saleswoman from Missouri, the sister of a baker, had a real flash of genius: she put sausages inside the bread, so that they could be enjoyed more easily. The story doesn't end there! One day a comic book artist at the end of the game, took a pencil and paper and began to depict the fans in front of the sausage vendors in a rather funny way: dachshunds crushed inside sandwiches. The cartoon, which he titled "hot dog", not remembering the original name of the stuffed sandwich, was very successful, nowadays we could say it went viral. From that moment on, the United States became the official home of street food par excellence, which today we continue to appreciate in the most diverse ways and with the most diverse fillings. For example, we love to serve it with sauerkraut, in perfect German style. Have all these curiosities made you hungry?
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