GEWICHT: 57 kg
Ohne Kondom: +40€
Services: Spitting, Klassisch, Gang Bang, Bisexuell, Anilings
Contact Admin. Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today.
Franconia is also famous for its beer and harbours the highest density of breweries in the world. They are commonly served and eaten in threes: Other regions feature ths spice as well e. In the area of Hof the small and much leaner "Hofer Bratwurst" is very popular and usually eaten in pairs. The city of Kulmbach features a similar sausage which, in comparison to the variety from Hof, contain a much higher share of veal. Sometimes they are also served with mustard , either hot or medium or with horseradish.
Though the addition of ketchup is especially famous with children, it is not traditionally used in Franconian cuisine. A variation to prepare the sausages, though not so common beyond Franconia, is to stew them in vinegar stock which contains vinegar , water , onion rings, sliced carrots , salt , pepper , bay leaves and juniper berries.
The sausages are simmered in the broth at a low temperature for about 15 to 20 minutes and then served under the name " Saure Zipfel " or "Blaue Zipfel" which means sour or blue tips. For a mid-afternoon snack which is called " Brotzeit " in Bavaria it is common to spread raw sausage meat on peasant bread and add diced onions as a topping with salt, pepper and paprika seed.
In rural areas this is called Tartarbread though it has nothing in common with the real tartar which is made of raw beef. The accretion "mit Musik" means with music and refers to the onions, which are known to be flatulent.