Bockwurst

The sausage is a German sausage. It was originally served for Bock beer. Alternative names include Knobländer, red or red sausage.

History

As the inventor of the sausage of the Berlin innkeeper Robert Schol (t ) z and the Berlin butcher Benjamin Lowenthal and their guests are. The kick-off celebration of the winter semester, 1889, the innkeeper Scholz offered its guests in contrast to the usual coarse cracker / Knobländer the fine emulsion sausages of the Jewish butcher Lowenthal, which consisted only of veal and beef meat. These Tempelhof Bock, a regional Bock beer was offered. Supposedly, the ( hitherto unknown ) type of sausage was called by the guests sausage. In the following years it became a typical snack in Berlin and the surrounding area.

A Bavarian dictionary of 1827 According, however, was already at the beginning of the 19th century Bock beer with sausage in the time of the feast of Corpus Christi is a popular altmünchnerisches breakfast.

Classification and production

The sausage is a cooked sausage that is smoked before cooking in a hot smoke for about 30 to 60 minutes. Thus it receives its typical brownish hue. The starting material defines the German Food Code pork and bacon. The addition of beef is acceptable and helps to increase bite strength ( geezer ). Meat from other animals may only be used, if indicated in the name of the product (eg, poultry sausage, lamb sausage ).

The finely ground sausage meat ( meat ) is added to a bed in the form of ice, making the sausage gets its consistency. Typically, the bed level is about 20 percent weight based on the meat and fatty material. Other ingredients are nitrite, technologically necessary materials (eg Kutterhilfsmittel ) and spices. Typical spices are pepper, paprika, ginger, nutmeg and coriander. The meat is usually in close hog ( close S -intestinal, Schweinesaitling ) filled. Alternatively, sheep casings from sheep or edible casings ( collagen casings ) can be used. The diameter ( caliber ) of the sausage casings is generally less than 32 mm (generally between 28 and 30 mm).

Required analytical values

The Guidelines for meat and meat products prescribe a muscle protein content ( BEFFE content) of at least eight percent for sausage. The muscle protein content must represent at least 75 percent of the meat protein in the product.