Come si dice “wurstel e crauti” in Piemontese? Guster e Sancrau

Guster e sancrau copertina

Se mi dicono “wurstel“, penso subito alla Germania, ai bratwurst assaggiati a Monaco (e prima di allora quei “robi” bianchi mi avevano sempre fatto un gran senso, poi ho scoperto “sul campo” quanto sono buoni), ai currywurst mangiati a Berlino ad ogni angolo di strada, da quegli omini armati di zainetto con bombola del gas (niente pericoloso, mi dicono) per cuocere i wurstel, così, su due piedi.

In Germania raramente ho mangiato i wurstel accompagnati dai crauti (invece ho mangiato taaaaaante patate, tantissime patate), che sono invece più un ricordo della mia infanzia.
Io, infatti, a differenza di quasi tutti gli altri bambini del globo terracqueo, ho sempre amato i cavoli: broccoli, cavolfiori e verza sono sempre stati i miei migliori amici.

Ma ho sempre avuto una particolare predilezione per il cavolo verza stufato, che mia mamma preparava in modo semplicissimo, con uno spicchio d’aglio e con una bella sfumata di aceto di vino rosso, quello che ha sempre preparato mio padre nella botticella in cantina (e un aceto così, cari miei, ve lo sognate).
È solo qualche anno più tardi che ho scoperto i crauti della Zuccato, quelli fermentati, i crauti “veri”, e da lì è stato amore puro; ancora oggi quando voglio concedermi una cena-divano, wurstel e crauti la fanno da padroni, magari con un bel pane da hot dog fatto in casa da tagliare a metà e da spalmare di senape, per ottenere la mia “piccola” perfezione.

Con il tempo, però, è arrivata la consapevolezza, quella territoriale, e ho scoperto l’esistenza di una versione piemontese dei crauti, il sancrau che, manco a dirlo, aggiunge a quegli elementi che già conoscevo (cavolo verza, aglio, olio) burro e acciuga, ingredienti immancabili nelle ricette made in Piemonte. Il sancrau, però, è particolarmente gustoso, e deve essere accompagnato da wurstel che sappiano sostenere quel sapore deciso.. quindi non i wurstel commerciali, tanto per capirci.

Ed è qui che è arrivato in mio soccorso Tasté, dove tempo fa ho finalmente trovato i Guster della Agrisalumeria Luiset (uno dei punti di riferimento della salumeria piemontese degli ultimi ani), ovvero dei wurstel artigianali, fatti con carne di maiali piemontesi e buoni da morire, anche solo grigliati in una padella anti-aderente, una cottura che rende la pelle bella croccante come piace a me.

E così fu.. guster e sancrau hanno reso wurstel e crauti (un po’ più) piemontesi.

Guster e sancrau verticale

Guster e sancrau

Ingredienti (per 2 persone)

Per il sancrau

  • olio extravergine di oliva
  • 1 noce di burro
  • 1 spicchio d’aglio
  • 3 filetti di acciughe sott’olio
  • 1 piccolo cavolo verza (preso qui)
  • aceto di vino rosso
  • sale q.b.
  • pepe q.b.

Per i Guster

  • 4 Guster
  • una padella antiaderente

Per accompagnare

  • Birra a fiumi (per me la sempre ottima Super Baladin)
  • Pane e salse se volete un bell’hot dog

Preparazione

Lavate e tagliate sottilmente le foglie del cavolo (togliete le più esterne).

In una padella piuttosto capiente mettete l’olio,il burro, l’aglio e le acciughe; fate rosolare e quindi aggiungete il cavolo, quando il cavolo sarà colorito aggiungete l’aceto, salate e pepate leggermente, fate cuocere a fuoco lento per almeno due ore.

Guster e sancrau orizzontale

Con questa ricetta partecipo alla giornata nazionale di Wurstel e crauti nel Calendario del Cibo Italiano

85 pensieri su “Come si dice “wurstel e crauti” in Piemontese? Guster e Sancrau

  1. La cucina italiana è veramente ricca ad ogni angolo troviamo ricette simili che ci conquistano e questo sancrau deve essere veramente gustoso con quelle acciughine
    Brava e grazie li proverò
    Ciao Manu

  2. Pur essendo queloi dei crauti un sapore non così facile, sono sempre piaciuti un sacco anche a me ed è uno degli abbinamenti, quello con i wurstel, più riusciti. Con la senape, poi, la morte di tutti e 3 (o 4 col pane :-D). Ottima questa versione più artigianale.

  3. Salsicciotti, ecco come li chiamo io! Scherzi a parte, ricetta bella e simpatica, per realizzare una bella rimpatriata tra amici in un bel pomeriggio estivo alla luce del sole e alla freschezza di una birra!
    Grazie per lo spunto,
    un bacione caro da Camilla!

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