Head cheese

Headcheese is a cooked sausage or cooked sausage places or blood sausage made ​​from pork. Depending on the region of origin and the name of the pressing head, brawn or Schwartenmagen be used for the same basic recipe. The name is derived from a production step in which after cooking the sausage mixture is compacted by pressing. If no blood is used, refers to the sausage often by their lighter color than white or gray, with blood as red or black.

Production

For the production of a matrix of pig's blood, pig mask, pig heart, pork, bacon and rind is made. For some recipes will dispense with the use of pork ( lean meat ). The liner is crushed into cubes or strips, that it is clearly visible in the cuts.

To prepare rind is cooked mostly by boiling in water or broth. After cooling, crushed them together with onions and mixed subsequently with the blood to a fine paste. The bacon is cut into small cubes before cooking and subsequently blanched so they retain shape and consistency. The bacon will be given with the other insert only before seasoning in the broth, so they can be clearly seen as a contribution later in the sausage. At the end to flavor the ground and fill it in sausage casings or casings. In the preparation is cooked the sausages in boiling water or steam. After cooling, they are partially cold smoked. Alternatively, if it is carried in cans or jars.

Variants

Many sausages have standardized recipes that have emerged in the Meat Industry. The name, however, usually indicates essential ingredients and the ( alleged) areas of origin.

Presswurst

  • Brawn: with pig's blood, corned beef and beef heart in rough cubes (4 cm); not smoked; in artificial casings with caliber 120/50
  • Berlin Presswurst: with pig's blood, bacon in medium dice (1 -2cm ); not smoked; in artificial casings caliber 90/50 Rheinische sausage bacon: bacon in small litters (1 cm ) in the middle Kranzdärmen
  • Franconian sausage bacon: , cold smoked in middle Kranzdärmen
  • North German headcheese: insert is into large cubes (2 cm) cut

Brawn

  • Crimping head: a cooked sausage with coarse deposit from pig meat and pig's head; cold smoked; in average cattle butts
  • Silesian press head: a cooked sausage with coarse deposit of bovine meat and strips of cooked pork knuckle; cold smoked; in pig stomachs
  • Mainz press head: a cooked sausage with gross contribution from pig meat, minced raw liver and pre-cooked rind, diced pork belly, pig's head and pork cheeks; cold smoked; in bovine butts Mainz meat Stomach: part of the pork cheeks is exchanged for certificates top

Schwartenmagen

The name is derived from the originally used sausage casing, the purified porcine stomach, from. The recipes for soft sausages with the name widely.

  • Schwartenmagen (also White Schwartenmagen ): veal, pork, pork rinds in rough cubes ( 3 cm ); minced rind in broth with white wine and possibly Aspikpulver; not smoked; in artificial casings with caliber 120/50
  • Gray Schwartenmagen: with beef, pork, pork belly and pig's head; Deposit is completely broken; not smoked; in pig bladders or certificates butts
  • Easy Schwartenmagen: with pork and pig's head in thin strips, finely minced rind; not smoked; in pig stomachs
  • Jelly brawn: a Sülzwurst in the pig stomach
  • Mainz Schwartenmagen: finely chopped black pudding matrix, back bacon with rind and pork into thin, long strips; in pig bladders Mannheim red Grobschnitt stomach: the mass is packed into cattle vats or artificial casings caliber 75/50

The compression bag is a typical component of a Frankish or Bavarian snack. He can also, depending on the region then called " brawn with music " or " sour brawn ", are garnished with vinegar, oil and onions. For this purpose, fresh bread is served in the rule. In the Palatinate the dialect known as Schwardemaache there is dining together with the Palatinate liver sausage and sausages Grieb part of the traditional home- Palatinate.

Kochwurst Temperature (meat) Porridge
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