Extrawurst

Extra sausage is an Austrian Brühwurstsorte. It is made from beef and pork with added bacon, garlic and spices. The type of sausage there are at least since the early 19th century and was continuously changed in the recipe. Both historically and regionally, there are differences in the ratio of ingredients, quality, seasoning and preparation.

The term also is a figure of speech (see section below).

Varieties and variants

The sausage is different depending on the manufacturer of different features that are combined in different combinations:

  • Reddening by salting with nitric or nitrite and associated drying for a few hours
  • Smoking before brewing took place primarily in the past, the modern preparation usually consists exclusively of scalding water vapor
  • Different quality of meat used
  • Different mixing ratios of beef and pork
  • Different mixing ratios by the selection of lean meat or bacon from pork
  • Typical spices: white pepper, nutmeg, mace, mustard seed, paprika, garlic, ginger and allspice rare

The Austrian Food Code that extra sausage is described as cooked sausage or sausage meat precisely the sort 1b or 2.

  • Variety 1b: Fine Extra sausage consists of 45 parts of beef and pork I I ( what muscle meat in high quality means ), 23 parts of bacon II and 32 parts of water, which due to production mostly as ice snow the meat during crushing is added. This mass is added 1 part potato starch for binding.
  • Variety 2: Extra sausage in the ring ( after the ring casing used hereinafter) is bottled in two forms, bound as a round sausage wreath or as a straight shape. These are also called extra sausage in bars; these have a weight of 900 grams and a maximum diameter of 70 mm. The composition differs from variety 1b in several points: 49 parts of beef and pork II II, 18 pieces bacon II and 33 parts water. An addition of 2 parts potato starch is this allowed.

In addition, there are several variants of the sausage meat sausages that only very small differ from extra sausages:

  • Spicy sausage: Variety 1b with finely chopped red and green peppers.
  • Paris sausage: Variety 1b with a higher proportion of lean meat and less fat I that is being filled in thicker intestines
  • Paris special: Variety 1a, consisting of 50 parts of lean meat and less water
  • Knockwurst, also geezer: variety 2, which is filled in portions of 120-150 grams
  • Augsburger, a variant of knockwurst, which is smoked and ungerötet. It is intended for frying, grilling or baking in the oven.
  • Schübling, a variant of the Knackwurst in Vorarlberg, which is prepared from meat simple quality without addition of starch

Preparation

The sausage is commonly eaten on bread, snack or part of food. Some dishes are particularly common:

  • Extra Wurstsemmel
  • Sausage salad
  • Extra sausage in natural casing is cut and fried in slices ( Wurstradl ). Because of the effect that this bulge the edges, the court is called Wurstschüsserl. A similar dish of smoked sausage is called in eastern Germany Jägerschnitzel.

Phrase

In Austria, the term special treatment is also used figuratively, almost exclusively redensartlich in Germany and Switzerland. It is said that someone would have such a fried if he has special needs or wants a favor. In particular, such denied with the message that there is "no special treatment " would be. The redensartliche use is attested in 1814 for Vienna.

Roasting Jagdwurst
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