WHITe sAusAGe - Peter Gelhard

WHITE SAUSAGE
AT NOON
FOR A UNIQUE GERMAN
SAUSAGE SPECIALITY
FROM BAVARIA
I
t‘s unique, delicate and world-famous: Bavaria‘s
little sausage speciality connoisseurs everywhere
know and love. White sausage! Freshly made in
Bavaria every morning, as it‘s a Bavarian tradition that
it shouldn‘t last past noon. Because to the Bavarians,
white sausage is an early break sausage. Served with
pretzels, radishes and sweet mustard, it‘s ‚chewed‘
with a fresh wheat beer. A Bavarian original, still
in its genuine natural casing.
A 'great little sausage‘, for millions of which
the bells toll at noon every day in Bavaria.
Genuine only in natural casing. naturally!
1

Bavarian
HOW YOUR TYPICAL
ENJOYS SAUSAGE IN ITS NATURAL CASING.
„
A
white sausage and a white beer, if you please!“ Snack breaks
(‚Brotzeit‘) are a key feature of the Bavarian way of life: whether
morning, noon or afternoon – to Bavarians, this good solid snack is a
must. And the most Bavarian little white sausage, or ‚Weisswürschtl ‚ ,
is just as much a part of this as a glass of beer or hearty wheat beer.
Garnished with good solid side-dishes, with herbs, radishes and salt
bread, a white sausage snack break is the first step for non-Bavarians
on their culinary journey through Bavaria. Simple, earthy, homely and
natural – and every bit a bit of Bavarian pleasure in life. And all Bavarian
sausages come in natural casings, of course – like the natural casing
products of Peter Gelhard natural casings.
White sausage is something the Bavarians
chew from natural casing. naturally!
2

white sausage
FOUR SPECIAL
RECIPES
T
he white sausage season is upon us!
Served with fresh vegetables, exotic dips
and classic potato dishes and a pinch of flair,
white sausage can also be served imaginatively.
Always with the little white tender Würschtl, the
typical ‚sausage speciality‘ from Bavaria. Enjoy!
Recipe1: Pan fried Bavarian white
sausage with salt rolls, salad,
mango mustard and chips
Recipe 2: Bavarian white sausage
on a bed of white cabbage
Recipe 3: Bavarian white sausage
with caramelised vegetables
Recipe 4: Bavarian white sausage
with potato salad
3

FOUR SPECIALwhite sausageRECIPES
Pan fried Bavarian white sausage with salt rolls,
salad, mango mustard and chips
Ingredients for four people:
Recipe 1: Pan fried Bavarian white
sausage with salt rolls, salad,
mango mustard and chips
1 ripe mango
2 small cos lettuces
2 small vegetable onions
60 g sprouts
salt
pepper
sugar
4 tbsp. sweet mustard
6 tbsp. oil
2 tbsp. vinegar
4 salt rolls
4 white sausages
Preparation time: one hour approx.
Nutritional values per portion (approx.):
610 kcal
19 g protein
44 g fat
31 carbohydrates
For the salad, wash the sprouts and cos lettuces,
dry and cut into narrow strips. For the vinaigrette,
stir vinegar, salt, pepper and a pinch of salt with
2 teaspoons of oil. Mix vinaigrette with salad.
Heat oil in a frying pan. Cut the salt rolls into thick
sticks (like chips) and fry the salt roll chips in the
frying pan until crisp. Peel vegetable onions and
dice finely.
Peel mango, remove stone and dice finely also.
Heat 1 spoonful of oil in a pot and steam onions
and mango in it briefly, mix mustard in, bring to
the boil briefly and add salt and pepper to taste.
Heat one spoonful of oil in the frying pan, prick
sausages several times and fry for about five
minutes.
4

FOUR SPECIAL
white sausage
RECIPES
Bavarian white sausage on a bed of white cabbage
Ingredients for four people:
Recipe 2: Bavarian white sausage
on a bed of white cabbage
8 white sausages
½ Bunch parsley
2 vegetable onions
salt
pepper
2 bay leaves
6 juniper berries
1 kg white cabbage
50 g clarified butter
3 tbsp. oil
Preparation time:
1½ hours approx.
Nutritional values
per portion (approx..):
820 kcal
27 g protein
47 g fat
45 carbohydrates
Peel onions, cut into rings and fry in hot oil until crisp.
Remove the outer leaves of the white cabbage, cut
cabbage into quarters, remove from the stalk and cut
into fi ne strips.
Now steam the strips in the clarifi ed butter and spice
with the salt, pepper, bay leaves and juniper berries.
Rinse with ½ l water and cover and allow to stand for
around 45 minutes.
Let the white sausages stand cold in hot water, then
lay on a greased baking tray, heat in the oven for
approx. 30 minutes at 175 °C, turning frequently.
Taste cabbage, arrange with sausages and fried onion
rings, garnish with the bay leaves and parsley.
5

FOUR SPECIAL
white sausage
RECIPES
Bavarian white sausage with caramelised vegetables
Ingredients for four people:
Recipe 3: Bavarian white sausage
with caramelised vegetables
Approx. 12 white sausages
2 tbsp. brown sugar
3 vegetable onions
150 ml vegetable broth
500 g colourful paprika tips
4 chili shoots
juice of one lemon
750 g can apricots
4 salt rolls
or salt pretzels
2 tsp. salt
Preparation time:
30 minutes approx.
Nutritional values
per portion (approx.):
750 kcal
25 g protein
38 g fat
33 carbohydrate
Peel and dice the vegetable onions, paprika tips and
chili shoots. Caramelise the brown sugar in a large
frying pan, add the vegetables and apricots (allow to
dry off fi rst). Then add the vegetable broth and bring
the whole mixture gently to the boil, adding the
lemon juice.
Boil water in a large pot, adding two teaspoons of salt.
Now take off the heat completely, add the sausages
and allow to stand. Arrange the caramelised vegetables,
some sweet mustard, white sausages and salt rolls or
pretzels and serve.
6

FOUR SPECIAL
white sausage
RECIPES
Bavarian white sausage with potato salad
Ingredients for four people:
Recipe 4: Bavarian white sausage
with potato salad
4 white sausages
pepper from the mill
salt
½ cucumber
½ vegetable onion
2 tbsp. vinegar
6 tbsp. oil
16 small salted potatoes
(mealy boiling)
Preparation time:
45 minutes approx.
Nutritional values
per portion (approx.):
380 kcal
18 g protein
35 g fat
30 carbohydrates
Wash potatoes and put in a pot with salt and water.
Boil on moderate heat, cool and then skin. Peel the
vegetable onions and cucumber and cut into small
dice.
Cut the skinned potatoes into slices, add vegetable
onion and cucumber and add vinegar, oil and salt
and pepper to taste.
Allow white sausages to stand briefl y in a pot with
hot water and salt. Now arrange the potato salad
and white sausages on a plate and serve.
7

WHITe sAusAGe
loves radishes, long radishes and sweet mustard
R
ound, red and sharp: the radish makes an ideal counterpoint to the
mild white sausage. Whether sliced or whole, the sharpness of the
radish bulbs harmonise outstandingly with white sausage. What is less
wellknown is the cylindrical radish – boiled as a tasty alternative to the
conventional variety. Also, a little salt takes the edge off the bulbs.
White sausage also loves ‚sweet‘ mustard. This involves refining roast
mustard seeds with sugar, apple puree or honey. Sweet mustard gives
white sausage a fine, noble tone. This combination gives the unique
typical tastes – which is why sweet mustard is also known fondly
as ‚white sausage mustard‘ in Bavaria.
WHITe sAusAGe Is OnLY
GenuIne In nATuRAL CAsInG
What would a white sausage be in a sheet of film? Nothing!
Because it‘s only wrapping it in natural casing that gives the
right consistency for the traditional ‚chew‘. So the only genuine
white sausage was, is and ever will be in genuine natural
casing – like Peter Gelhard‘s natural casing products. Naturally!
8

Die Schweinshaxn
[Pork knuckle]
Der Gamsbart
[Gamsbart]
Bavarian
FOR BEGINNERS.
Die Lederhosn
[Lederhosen]
Die Maß
[A ‘mass‘]
Die Weißwürschtl
[white sausage]
Das Radieschen
[Radishes]
Das Hirschg‘weih
[Antlers]
Das Lebkuchenherzn
[gingerbread heart]
Der Wiesn-Krug
[Oktoberfest Stein]
Die Nürnberger
[The Nurembergers]
Die Loferl
[long socks]
Das Dirndl
[Dirndl]
Die Brezn
[Pretzels]
9

„O`zapft is!“
THE MUNICH OKTOBERFEST - THE GREATEST
POPULAR FESTIVAL IN THE WORLD.
T
his is something friends of the ‚Wiesn‘ (‚meadow‘) have been waiting
for all year: „O‘zapft is („It‘s tapped!“)....“ those are the words of the
Lord Mayor of Munich they know and love the best. Every year, he opens the
proceedings by officially tapping the barrel in the Schottenhamel fairground
tent, the greatest popular festival in the world. Then anything between
three and seven million visitors from all over the world flock to the
‚meadows‘ of the Oktoberfest.
Smart dirndls, smart boys, giant beer tents, crazy
fairground rides, beef kebabs, litre jars of beer
and, in the middle of it all, the Bavarian white
sausage speciality, as a little snack now and
then. A pleasure for connoisseurs, a
Gaudi for Oktoberfest maniacs.
10

1810
round off the wedding celebrations of Crown Prince Ludwig
T
o
and Princess Therese, Major Andreas Michael Dall’Armi
organised a great horse race on 17 October 1810. The crowds of
spectators stood on a slope above the meadow, which was known
from then on as ‚Therese‘s meadow‘ (‚Theresienwiese‘). Hence the
colloquial term ‚Wiesn‘ (‚meadows‘) for the Oktoberfest, which was
first held on that date.
To the joy of the townspeople, it was decided to hold the race
again the following year, and the tradition of the Oktoberfest was
born. In the years which followed, the horse race turned into the
first agricultural fair. Gradually, the first swings and roundabouts
were added. To provide more seats for visitors and space for
brass bands, the breweries finally put up the first great beer tent.
And the horse race tradition ended after the war.
History
HOW THE OKTOBERFEST
GREW FROM A HORSE RACE TO
BE THE GREATEST POPULAR
FESTIVAL IN THE WORLD
1810
Therese and Ludwig as the Crown Prince
couple in front of the Schloss Johnnesburg,
painted by F.T. Berg, 1818
T
he Oktoberfest was not held again until 1950, when the
then Lord Mayor opened the ‚meadows‘ by tapping the
first barrel (now traditional) in the Schottenhamel festival tent.
In the decades which followed, the Oktoberfest grew to be the
greatest popular festival in the world. Today, it draws nearly
seven million visitors. Even today, the historical meadows are
held on the festival grounds under the name of „Oide Wiesn“
or ‚old meadows‘, where visitors can experience how it all came
about. The Oktoberfest has its imitators worldwide, because
the urge for ‚German congeniality‘, Bavarian beer and‚ good
solid Bavarian delicacies‘ speak to something in our soul and
the Weißwürschtl is part of this. As a German (Bavarian!)
original. In its natural casing, of course!
11

THE
Oktoberfest
IN FIGURES.
W
hat does a ‚Mass‘ (around two pints of beer) cost? How much
beer gets drunk? How many pork sausages get eaten?
How many oxen roasted? How many jobs does it create? Here are the
impressive figures for the largest popular festival in the world.
Visitors:
Theresienwiese:
Wiesn outlets:
Seats at Wiesn outlets:
Wiesn staff:
Beer price:
Beer served:
Roast chickens eaten:
Pork sausages:
Oxen:
Veal:
Electricity used:
Natural gas used:
Water consumption:
General waste:
Used paper:
Food waste/bones:
Items handed in at lost property:
Approx. 7 million
42 hectares
540
Approx. 105,000
Approx. 12,000
Euro 9.10 - 9.50
Approx. 8 million ‚Mass‘
Approx. 530,000
Approx. 300,000
Approx. 120
Approx. 100
3 million kWh
Approx. 205,000 cubic meters
Approx. 130,000 cubic meters
Approx. 1,000 t
Approx. 30 t
Approx. 450 t
Approx. 5,000
12

IFFA 2013
We`Re GeTTInG ReADY
fOR THe fAIR
F
rom May 4th to 9th, 2013, once again, it`s
a warm welcome at Peter Gelhard natural
casings at the IFFA in Frankfurt. We`re already
in the midst of extensive preparations to look
after you and our international fair visitors well.
We`re already looking forward to many pleasant
talks with customers at our stand, now even
larger, in Hall 4, where we`ll be showing you all
the benefits of natural casings as the best things
to put sausages in and showing you just what
we can do. We look forward to seeing you!
We give you a warm welcome to our stand at IffA in hall 4. It`s something to look forward to!
13

ONE OF US ...
PORTRAITS, PROFILES, PERSONALITIES.
ONE TEAM!
ONE GOAL!
Two Zwei personal kleine
Rezepte
STAFF-
PORTRAITS
GRILLEN
A
ll over the world there are over 1,800 staff working for the brand Peter Gelhard
Natural Sausage Casings. Every one of them is there to serve the customer - day
in, day out. From the friendly voice at the other end of the telephone line to the everbusy
forklift truck driver, from the purchasing manager with a great head for figures to
the lorry driver with his record mileage, from the canny logistics agent to the urbane
export secretary. And from the creative marketing director to the meticulous packaging
assistant in production. These are all individuals who bring our brand Peter Gelhard
Natural Sausage Casings to life – personalities who contribute their talents and
abilities. The characters behind the profiles. Each with their own professional goals
and private plans. It is to these much appreciated staff members that we dedicate
these pages, presenting two colleagues in each issue. As a representative example
of “One Of us....”!
14

H
e is Turkish cheerfulness personified, and you can
see how much he enjoys his work each day. When
it comes to quality controlling natural casings, Nuri Dürser
is typically German: conscientious, concentrated and
precise: because, for the past 21 years or so, he‘s been
living amongst us as a model of ‚Made in Germany‘ and
‚Made by Peter Gelhard‘. He was born 51 years ago and
ANDREA NICKENIG
Works management
OUR MAN FROM ISTANBUL WITH GERMAN THOROUGHNESS
IT‘S ALWAYS BEEN ‚ABOUT SAUSAGES‘ FOR HER SINCE SHE WAS A CHILD
grew up in Istanbul, the world city on the Bosporus, he‘s
been living in Ransbach-Baumbach, Peter Gelhard‘s main
location, since the early 1990s. Here in the beautiful
W
ith Andrea Nickenig, works
management is in the best of all
hands in the best sense of the word.
commitment. With her husband and son,
she lives in the prime of her life at the age
of 42 near to Coblenz, where the Rhine
Westerwald, one of the most typical German landscape
Because in the life of our Hessen maid of
and Mosel meet. Here she devotes
regions, the family man and passionate amateur chef lives
good cheer, it‘s always been ‚about sausages‘
herself to her passion, modern art, paints
snug as a bug in a rug with his wife and three children,
right from when she was a child. And about
and draws herself and can‘t get enough of
NURI DÜRSER
Quality control
‚true Westerwälders all‘. Nuri has specialised in natural
casings for 35 years, and you can rely on his ‚quality OK‘
in our day to day production process just as much as you
natural casings. Because, as a butcher‘s
daughter and trained meat salesperson, she
knows how you make the best sausages
the Bauhaus style of art, its design and its
architecture. And in her own garden, every
year, she creates her own colourful para-
can on his friendliness and good cheer. Day in, day out.
and how you pack them best, so she knows
dise of flowers. Andrea Nickenig has been
Nuri Dürser has been ‚One Of us!‘ since 1991.
what our customers expect of quality natural
‚One Of us!‘ since 2004.
casings from the FF and organises the whole
production process with experience and
15

PETER GELHARD NATURAL CASINGS
CORPORATE VIDEO 2012
ACTION!
Action!
T
here are more than 1,500
kinds of sausage in Germany
alone, and many of them come in
natural casings, the most natural
packaging for good sausage.
You know how noble natural casing
is as soon as you bite sharply and
heartily into a sausage. And our
new corporate video shows how we
as one of the world‘s largest natural
casing makers produce, organise
and transport it.
16

PETER GELHARD NATURAL CASINGS
CORPORATE VIDEO 2012
ACTION!
„Camera!“: 9 minutes after 20 days of video
recording, cutting, mixing and sound tracking.
Everything there is to know about natural casings,
from when goods arrive, quality control,
processing and storage through to sending them
out all over the world. Our new corporate video
premieres on our new website in the autumn.
In HD quality and five languages. Something to
look forward to …
AND….ACTION….
17

TOP LeVeL
QuALITY MAnAGeMenT
Successful IFS follow-on audit and initial BRC audit 2012.
W
e had our annual follow-on audit once again in August 2012, as we do
every year, and were certified to IFS Food criteria at advanced level.
Through this comprehensive audit, now in version 6, the Peter Gelhard natural
casings company shows our business processes comply absolutely with food
safety standards. In all areas. From whole batches to smallest pack sizes.
Quality certified and sealed.
We have also been certified to British standard BRC since the beginning of
September 2012.
BRC
GLOBAL
STANDARDS
QuALITY AssuRAnCe, sYsTeMATIC
Quality is a key part of Peter Gelhard‘s business philosophy,
and covers our whole supply, production and logistics chain
worldwide. To ensure our customers are always on the safe
side when they buy natural casing products. Naturally!
18