![]() ![]() Grillwurst: like Bratwurst but more heavily spiced.Sacherwürstel: a darker, higher-quality (and longer) version of the Frankfurter. ![]() …and then we have a bunch of other varieties you may find on the menu, none of which I’ve tried so I’m guessing a bit here. (Read more about the Debreziner.) The minor Vienna sausages The sausage originated in Hungary and is one of the many legacies in Vienna of the former empire. A lightly-smoked, reddish sausage, spiced with paprika to give it a little more pep than your usual Bratwurst or Frankfurter. German Jews have a tradition to eat salami (which is hung to dry) on Purim to remember the hanging of Haman.This one comes in a variety of spellings, including Depreziner and Debrecziner. Naturally, this dish - a staple for Ashkenazi Jews in the early to mid-20th century - was made with kosher (or kosher-style) beef salami.īut salami extends beyond this now-spurned dish (blame the cholesterol). But they did transform it into a signature comfort food and weeknight dinner staple: salami and eggs. Time to bring this Portuguese sausage back into the Jewish kitchen! Beef Salamiĭid Jews invent salami? No. These days, the alheira is no longer kosher, with (ironically) pork and game variations. Pork wasn’t an option for the hidden Jewish community, so they invented a chicken-and-bread sausage, which they named the Alheira de Mirandela, to fend off suspicious neighbors. In the northern town of Mirandela, the Portuguese hung these sausages from the rafters to nourish them throughout the winter. Sausages, specifically of the preserved pork, garlic, and breadcrumbs variety, proved a significant obstacle. Alheiraĭuring the Spanish Inquisition, Portuguese Jews were forced to hide their religion for their own safety. Traditionally, they were grilled over charcoal - and still are in many Romanian restaurants in Israel today. There’s no cheap meal or fillers - they’re almost pure meat, seasoned heavily with garlic and made juicy and springy with the addition of baking soda. Is it a skinless sausage? Is it a sausage-shaped patty? It’s up for interpretation.Įither way, the Jewish version of this Romanian “sausage” ( karnatzlach is a Yiddish word) doesn’t mess around. Though it’s the most modern sausage on this list, the kosher hot dog is an undisputed classic. These days, only Abeles & Heymann (A&H) hot dogs are considered kosher by most Orthodox Jews, but Conservative movement considers Hebrew Nationals to be kosher, too. Handwerker stuffed his buns with beef “kosher-style” sausages (mainly to assure the public that they didn’t contain rumored horse or dog meet, ew). Hot dogs could very well be Jews’ greatest claim to fame: German Jew Charles Feltman was responsible for stuffing a (not so kosher) pork and beef sausage (a close relative of the German Frankfurt sausage AKA frankfurter) into soft buns and his former employee, a Polish Jew named Nathan Handwerker, turned the dogs into a fast food sensation. Sadly, kishke is increasingly becoming a Jewish sausage of the past. It’s hard to get your hands on the real deal these days most versions use plastic casings, and many are pareve, skipping the meat altogether. Traditionally, it is slow-cooked inside the Shabbat cholent. Some versions add celery, garlic, or paprika, too. A stick-to-your-guts sausage made from cow intestine (kishke comes from the Yiddish word for intestine) stuffed with a cheap grain or matzah meal, onions and carrots, and beef or chicken fat. This Ashkenazi delicacy is the real deal. In addition to (and because of )Jews of North African descent, merguez are very popular in Israel. Flavorings vary slightly from country to country: some add fennel, sumac, corriander, or paprika. Merguez - typically broiled or grilled - are generously spiced with cumin and harissa or chili, which turn their interior a brick red. ![]()
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