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(This article contains material translated from the German and Bavarian Wikipedias)

Burenwurst

Burenwurst with sweet mustard and Kaiser roll.

Burenwurst (in Viennese dialect, "Buanwuascht"; colloquially: "Haße" = "Heiße," literally "hot one," "Burenheidl" or "Burenhäutl" = "Burenhaut," literally "Boer's skin," or "Klobasse") is a coarse, Austrian Brühwurst, which is part of the usual range of products of the Viennese sausage stand (in standard German "Würstchenstand," in local Austrian dialect "Würstelstandl.")[1].

WRSTEL~1

A Viennese sausage stand

Burenwurst is made from 50 % meat, 25 % bacon, and the rest is water, spices, salt, and miscellaneous ingredients. It is sold both as single sausages and by weight. (Normal Austrian usage is to measure the weight in decagrams, approximately 0.35 oz.) The sausage has a caloric value of about 350 calories for 10 decagrams. Burenwurst is only scalded in hot water and never fried or grilled. The boiling takes about 10 to 14 minutes. It is then eaten with a Kitt and a Buggl, i. e., with good mustard and a Brotscherzerl (locally pronounced Brodschäazl, a heel of a loaf of bread).

EtymologyEdit

The synonym for one Burenwurst variant is Klobasse (generally referring to the product sold by weight, which is cut from a longer sausage), arguably derived from Slavic terms as for example the Czech and Slovakian klobása, although this is a (pan-fried) Bratwurst[2]. The origin of the term Burenwurst is not clear, linguists offer different theories for that. One possibility is the naming after the Boers in South Africa, because it became popular in Austria at the times of the Second Boer War. Or maybe the name is taken from the Northern-German dialect as a denomination for a "Bauernwurst" (farmer's sausage[2]). The derivation from the the word "Boerewors" (Afrikaans/Dutch for farmer's sausage, but this is another sausage), that is said to originally come from the Netherlands, is also discussed.

LiteratureEdit

Burenwurst is also treated in contemporary literature, as in the novels "Im Schatten der Burenwurst" (In the Shadow of the Burenwurst)[3] and "Zorro, der Rächer aller Würstelmänner" by H. C. Artmann, and in "Komm, süßer Tod" (Come, Sweet Death) by Wolf Haas.

ReferencesEdit

  1. Elisabeth Hölzl, ed (in German). Im Banne der Burenwurst. Der Würstelstand als Wille und Vorstellung. (Under the Burenwurst's Spell. The Sausage Stand As Will and Imagination). Vienna: Brandstätter Verlag. ISBN 3854981058. 
  2. 2.0 2.1 Heinz-Dieter Pohl (2007) (in German). Die österreichische Küchensprache. Ein Lexikon der typisch österreichischen kulinarischen Besonderheiten (The Austrian Kitchen Language. An Encyclopedia of the Typically Austrian Culinary Particularities) (with Linguistic Explanations). Studia interdisciplinaria Ænipontana. 11. Wien: Praesens-Verlag. ISBN 3-7069-0452-7. 
  3. H. C. Artmann (1983) (in German). Im Schatten der Burenwurst (In the Burenwurst's Shadow) (With drawings by Ironimus). Salzburg and Vienna: Residenz Verlag. ISBN 3-7017-1360-X. 

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