Sausage

Sausage is a food which is prepared from minced meat, bacon, salt and spices, for certain varieties also using blood and offal. The prepared mixture, the sausage meat is stuffed into casings, bladders or stomachs, divided into individual sausages by bonding with Wurstgarn or Abklammern with stainless metal brackets and cooked according to the variety by cooking or baking or preserved by drying with or without additional smoking. In industrially produced sausage casings are often, even jars and cans used.

For the production of sausage meat is finely rocked (especially pork, beef and veal, besides also of lamb, poultry ( chicken sausage), horse and game) and bacon or chopped with the meat grinder and mixed with the spices. For fine sausages, the mass is additionally processed by the cutter, under Attaching ice, into a homogeneous dough.

Variations

Manufacturing process

After the manufacturing process of sausage are divided into three groups:

• Raw sausage consists of raw meat, bacon and spices and is either eaten fresh or preserved by drying or smoking. Before smoking takes place a maturation process in which the sausage umrötet, developed to its consistency and flavor. Upon maturation additionally play lactic acid bacteria, partly noble mold, a role. Raw sausages are divided into spreadable and sliceable sausages. Typical spreadable raw sausages are not or only briefly matured Mett and Teewurst. Typical sliceable sausages are the longer-aged, hard sausages as Ahle sausage, Landjäger, salami, chorizo ​​and Saveloy.

• Cooked sausage is usually made of very fine meat, often with the addition of pickling salt. The meat is water or ice added and the sausages, after a possible hot smoking, steamed or baked at moderate temperature. The meat can also be added to deposits such as bacon or ham cubes. Known cooked sausages are Frankfurt and Vienna, mortadella, Lyon ( sausage ) and white sausage. In a broader sense, meatloaf is one of the cooked sausages. Cooked sausages are classified in cooked sausages (caliber or diameter less than 32 mm ), finely chopped cooked sausages (meat sausage, Lyon ), coarse cooked sausage (beer sausage, smoked sausage ) and scalded with inlays such as ham sausage.

• Cook sausage is made mainly from ingredients already cooked. Only the predominance of liver, bacon or blood, the proportion of raw ingredients can prevail. Cooked sausages get their bond over clotted liver protein and by the solidified on cooling fat ( applicable in liver sausages ), through the on cooling solidified jelly or collagen ( applicable at Sülzwürsten ) or by the clotted blood protein and the light emerging from the rinds and solidified on cooling collagen ( applicable for blood sausages ). Cooked sausages are cooked again after filling, sometimes smoked. The cooking sausages are all blood and liver and brawn as calf liver sausage, blood sausage, black pudding, pressing head, corned beef, brawn, Palatinate pig's stomach and haggis.

Variations in the ingredients

Some specialties are also enriched with other ingredients such as certain types of salami with nuts ( the French saucisson aux noisettes ), Palatinate pig's stomach with potatoes, and more recently cheese crackers with cheese and a variety of cold meats with vegetables or mushrooms, mostly mushrooms. In Mediterranean countries, garlic is used instead of onions. Other ingredients may be regional specialties, in Italy pistachios and Grappa, in France chestnuts or in the Black Forest kirsch.

Boiled sausage: Smoked sausage ( Lyon ) in artificial casings, hot smoked and dried cured sausage from Austria in artificial casings, white sausage in natural casings

Cooked sausage: Smoked black pudding in a natural casing, smoked liver sausage in natural casings Hessian

Sausage error

Technically, chemically or microbially versursachte, quality-reducing properties of sausages and cured meats, which are not necessarily associated with spoilage in relationship are called sausage error. These include:

• Freezer burn: drying out the meat too slowly freezing the sausages below -20 ° C.
• Short meat: destruction of the emulsion by excessive cutters.
• Burst: Destruction of the sausage casing by too rapid heating or heating to a high temperature.
• Leakage of fat: Caused by excessive heating: When smoked fermented sausages through to hot smoke in cooking sausages for too long cooking.
• Colour deviations: For example, in cured sausages by insufficient color development or occurrence of a greenish shimmer through the formation of porphyrins from the pigments.
• Taste variations: for example, through hoops in overaged Lake or by smoking with wood stored incorrectly.

Frequent sausage error of raw sausages are gray or dry edge, gray core, cracking, unexplained cut and mold. Also cooked sausages can be colored gray, can burst or unsmoked saddle points ( kinks near the sausage ends ) have. When cooking sausages come to an even bloodier core, sour taste, fat deposits and insufficient bonding.

History

The sausage was and still is the product of the greatest possible exploitation of a ( slaughtered ) animal. By processing the meat so the meat can be made longer. The first sausages, though not in the modern sense, were probably produced in antiquity or even earlier; see also Haggis or pig's stomach. First Chinese mention is about the year 589 BC were used in the lamb and goat meat.

Homer mentions in his odyssey, a kind of blood sausage; this blood-filled animal casings were taken from the Greek warriors into battle, so as to obtain divine assistance. This story is probably in the realm of the word, but not the fact that the ancient Greeks and Romans already knew the production of sausages, where they eventually spread all over Europe.

Miscellaneous

• French andouille is made exclusively from offal.
• Relates to the sausage are the terrines, teiglose a variant of the pie.
• " Laws are like sausages, it is better not to be there when they are made ," or "The less people know how sausages and laws are made, the better they sleep! " Is often attributed to Otto von Bismarck. However, the quip goes back to the American poet John Godfrey Saxe (1816-1887) and is associated only since the 1930s, with Bismarck.