![]() ![]() Commercial processors emulsify them to paste consistency using bowl cutters. They need to be refrigerated and consumed relatively fast.īrühwürste, fein zerkleinert - finely ground Brühwürste sausages.These sausages are ground through 2-3 mm (1/8”) plate, often 2-3 times and 10-20% water is added during the process. Majority of popular snack sausages belong to this group: Wiener, Bockwurst, Bratwurst, Frankfurter, Münchener Weiꞵwurst. By scalding it is meant to cook sausages in water at 75-80° C (167-176° F).īrühwürstchen - these shorter, scalded sausages are stuffed into 22-32 mm diameter casings. The biggest group of sausages which are made through scalding, baking or frying, usually right after stuffing. They are actually Brühwurst (cooked in water) sausages. They are made with cured meat so the slices are red with visible specks of white fat. The only thing in common they have with salami or any Rohwurst is the look and the diameter of the slices. This naming system is not limited to Germany as one can find Kochsalami (cooked salami) in the USA and other countries. You can often find Kochsalami (smoked or not) classified as Rohwurst, which makes a little sense as the sausage is not fermented. You can find in German books sausages classified as cooked raw sausages, yet they were not fermented, so there is a little dilemma – cooked meat is not raw anymore, right? The German word “gegart” means “cooked or steamed”. Typical examples: Teewurst, Braunschweiger, Grobe Mettwurst. They are made with softer fats in order to be spreadable, fine grind (occasionally coarse or medium) with shorter drying process and a shorter shelf life than the sliceable ones, usually cold smoked. Streichfähige Rohwürste - spreadable raw sausages. Typical examples: Salami, Feldkieker, Plockwurst, Berliner Knacker. Usually made with starter culture and cold smoked. Schnittfeste Rohwürste - sliceable raw sausages characterized by coarse grind, firm texture and long shelf life. These are raw sausages, basically fermented sausages (not cooked), having red color - made with sodium nitrite (Cure #1 or Cure #2), can be stored at 10° C (50° F), and usually cold smoked. ![]() Classification of German Sausages (Wurstwaren) Rohwürste There are low fat sausages, wild game sausages and so on. Both guides include only historically well-established sausages, however, there are many more sausages that are known to exist. Adding both guides together comes to 574 sausages. The Austrian Guide to Food Products (Part/B14/Meats and Meat Products)-Österreichisches Lebensmittelbuch, Codexkapitel/B14/Fleisch und Fleischerzeugnisse lists 139 sausages. The guide does not discuss spice selection, temperatures or manufacturing processes. It specifies what meat and in what proportion is used for different sausages, whether it is cured or not, degree of comminution (fine or coarse) and the size of casings. Section 2.2 describes sausage types, their names and material selection. Most popular sausages are covered in the German Guide to Meats and Meat Products - Leitsätze für Fleisch und Fleischerzeugnisse. The number of German sausages is mind-boggling and it is impossible to estimate the exact number, all we can say that there are plenty, way over 1,000. Many German sausages have a long tradition: Thüringer Rostbratwurst dates back to 1404, Feldgieker-1488, Eichsfelder Feldgieker-1718, many others are 100-200 years old. With all due credit given to Greeks and Romans who were the first ones to make sausages, the undisputed fact remains that Germany with its over 1,000 sausages remains the world’s sausage capital. The German sausages are named by: the method of production (fermenting and drying or cooking), the type of meat, filler material or spice used, the region or the city in which sausages were made. There are hundreds of different German sausages so to better understand them it would be beneficial to know how they are classified and named. ![]()
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