Bierwurst

Beer sausage is a cooked sausage meat with a coarse pad. The name refers to the typical consumption in the consumption of beer out not limited to use of beer as an ingredient. Because of the urinary bladder of the pig before it used as sausage casing they are referred to as bladder sausage. Similarly, the typical spherical shape is derived from this organ. Alternatively you used for making sausage casings and large diameter.

The sausage is made of beef and pork ( lean meat, pork belly and bacon). The typical spices are nitrite, pepper, nutmeg, coriander, alcohol, mustard seed, garlic and possibly color stabilizer. In preparation for comminuting the beef and the pork belly with ice snow in the cutter to a fine emulsion. At the same Wolves to the muscle meat into large pieces (10 mm grain size ). Subsequently, crumbled bacon and the muscle meat to the meat and crushed it further until a smooth mixture has formed in the meat and bacon are still recognizable. The addition of up to 20% ice snow is the preparation, otherwise the sausage gets a unwanted fat edge. Before cooking, filling the mass in intestine or bladder and cooks up to 2 hours.

Variants

A common variant is the Göttingen beer sausage, they also called Göttingen bladder sausage, or shortened Göttingen and as salami. For the production we used salt pork, which is processed with beef meat and ice snow to a coarse grained mass. Typical spices are next pickling salt, pepper, nutmeg and coriander with rum flavored garlic and cumin.

For beer sausage Ia are used in addition to beef meat only muscle meat of pork and bacon, the use of ice snow is omitted, so the jelly or grease edge here is a characteristic, not a defect. For the commercially popular variant Bavarian beer sausage no mustard seeds are used, but is seasoned with more garlic.

Another recipe for Bavarian beer sausage is made of pork, beef and heart. For the production of beer sausage initially fresh, coarsely chopped, fat pork and bacon, dark beef and pork or beef heart are cured separately for one or two days. Then the ingredients are crushed further added beef meat and spices such as mustard seeds, garlic and nutmeg, all over again crushed and mixed and ground in calf bubbles filled. Finally, the sausages are briefly dried, smoked and steamed.