Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification.[1] They are a cooked sausage that are scalded[2] (parboiled),[3] as opposed to being raw. They are typically prepared from raw meat that is finely chopped, are sometimes smoked, and are typically served hot.[3][4]
Types of sausages according to German classification
In the English-speaking world such sausages are usually divided into two classes: cooked sausages (e.g. hot dogs) and cooked smoked sausages (e.g. kielbasa).
Characteristics and processing
The consistency of a scalded sausage depends on the water binding capacity of the meat. This is particularly high immediately after slaughter, so that sausages were traditionally made from "still warm, freshly slaughtered" meat. In contemporary times, sausages are mainly produced using chilled or matured meat. In addition, fat stabilization and structure formation (gelation) are crucial factors in cooked sausage.
Types
Fine Lyon sausage in a natural casing
According to German guidelines, parboiled sausages are divided for meat and meat products, broadly divided into four groups:
Cooked sausage with inserts (Käsekrainer, ham sausage).
Additional types of brühwurst include Bierschinken, Knackwurst[4] and Bierwurst.
Army provisions
Brühwurst have been used in army provisions as a non-perishable food (that does not require refrigeration) and as a food that has properties similar to fresh products.[6][7]
See also
Food portal
List of sausages
References
"Deutsche Lebensmittelbuch"[German food guidelines]. Federal Ministry of Food and Agriculture (Germany). Archived from the original on 8 September 2015. Retrieved 22 August 2015.
Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
2019-2025 WikiSort.org - проект по пересортировке и дополнению контента Википедии