Mettwurst

Sausage is a Rohwurstsorte from pork and beef.

Term

The name comes from Low German, where it is common in the Middle Low German and Middle Dutch as Metworst. The term Mett refers on the one hand on the restriction of the Low German term for meat or minced pork without fat, on the other hand, the proximity to Latin mattea for " delicious dish of minced meat, herbs, etc. " is specified. Presumably, the two words and their uses have attracted. Regional are made ​​of pork, smoked Mettwürste as Mettenden ( Pl ) denotes.

Production

Depending on the recipe, region and era the information on the properties of the sausage vary significantly. In Germany standard recipes are used in the production of sausages mostly, example of this is the book The fabrication of fine meats and sausages.

General sausage of beef and pork or bacon is made. The preparation is similar to that of salami, an Italian Rohwurstsorte. To prepare the meat is cooled to the freezing point, then you crushed it in a cutter until it is finely grained. Finally seasons to the ground with nitrite ( for the desired red color ) and pepper. Then it is filled into large intestines of 50 to 75 mm in diameter. The sausage is then cold smoked and matured for about a week, until it is ready for consumption. As both natural casings sausage casings from pork and beef, as well as casings are used. Some varieties are not smoked, but dried in the air, at this, the meat is very finely chopped.

Known cut-resistant variants are:

  • Aalrauchmettwurst, is used in the vorgeräucherter bacon. The Hamburg coarse sausage, the meat is minced so that only the bacon is visible in the sausage. The mass is typically filled in mutton butts ( part of the intestine from sheep ). For the Niederelbische ring sausage mass is filled into hog casings.
  • French sausage consists only of pork. It is cut as a specialty only in strips, not minced or gekuttert, they are filled into thinner hog.
  • Hard salami and Räucherenden where smaller intestines are used.
  • Homemade sausage consists only of lean pork which is minced to the finest grain. Other names for this are round drought and dry sausage. Modifications include: Ahle sausage and pork sausage that is not smoked, but is air-dried and drought dogs that are packaged in thinner hog to 10-15 cm.
  • Holsteiner smoked sausage matures only 3-4 days and is therefore softer in texture than other varieties.
  • Garlic sausage, which is clearly seasoned with garlic.
  • Country sausage consists only of pork and bacon and matures only 3-4 days. Westphalian sausage composed of equal numbers of meat and bacon, which is only partly crushed. Polish sausage is additionally spiced with cumin, marjoram and garlic.
  • Lorraine sausage consists of only roughly gewolftem pork and 10-12 days to air dry.
  • Pomeranian sausage is made of beef, pork and bacon. While the meat is finely minced, the bacon has a visible coarse grain. It can be used with a diameter of more than 45 mm casings. Other designations are Ostpreußische coarse sausage and homemade sausage Westphalian.
  • Rheinische sausage is made of pork and pork belly. It is additionally spiced with mace, ginger and cardamom, filled into thinner hog, and each smoked half a day cold and matured. Then it is ready for consumption. The term is also used for sausages for the recipe for sausage Pomeranian.
  • Ham sausage, in which instead of only beef bacon and lean pork is used. For Holsteiner ham sausage up to 70% of which is more used.

Known spreadable variants are:

  • Spreadable sausage is made from pork and bacon. They are typically seasoned with salt, pepper, paprika and alcohol. The sausages are usually cold-smoked for 12 hours and then ripen up to two days. Typical filling size intestines are between 40 and 45 mm. Alternative names are String sausage, spreadable pork sausage spread and Streichmettwürstchen.
  • Berliner sausage is unlike other varieties mainly beef and up to one third of pork.
  • Braunschweiger sausage Ia is produced from pork. Alternative names also bear the feature Ia for high quality in the name.
  • Braunschweiger sausage is made of pork and beef.
  • Simple sausage consists of various types of meat, as they are incurred earlier in the slaughter house. In addition to beef and pork fat, subcutaneous fat, rind and connective tissue is used by cattle. The ripening time is only 18-24 hours.
  • Rough sausage is just minced, not gekuttert. It consists only of pork and is typically additionally flavored with cumin. Rheinische coarse sausage is additionally spiced with mace, ginger and cloves. Partial adds to it also add beef. Rough Braunschweiger sausage flavored with rum. Saxon coarse sausage on the other hand is flavored with cognac, and flavored with caraway seeds. Westphalian coarse sausage is made ​​from pork and bacon (according to LMB also with beef ). She also has a short maturity period of 18 to 24 hours.
  • Sausage, Göttingen type consists of pork, beef, bacon and subcutaneous fat.

Use

Smoked sausage is typically used as meats or sandwiches. Like other sausages they too will also be used as a snack or side dish for dishes or in soups and stews. Because of the wide range of varieties, varieties and recipes, it also comes to use the name as a synonym for raw sausage in general or similar varieties such as knockwurst and Pinkel.

Others

  • For use as an insert in Rinderrouladen coarse sausage mass is filled into thin sheep casings before it is as usual smoked and matured.
  • Zwiebelmettwurst is a specialty sausage, finely crushed for raw pork and onions, seasoned with nitrite pickling salt and pepper and filled into casings. Further processing does not take place, resulting in limited shelf life. It is used just like ground pork as a sandwich filling or as an ingredient in other dishes.
Pluraletantum Cognac, France Cold cut Friedrich Kluge
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