Boiled sausage

from Wikipedia, the free encyclopedia
Meat sausage ( Lyoner ) in artificial casing,
hot-smoked and dried permanent sausage from Austria in artificial casing,
white sausage in natural casing.

Boiled sausage is the collective name for sausage types in the production of which raw meat is first fully or partially broken down with the addition of water or ice and then the muscle protein coagulates completely or partially through a heat treatment ( scalding , roasting , baking or in some other way) . This creates a solid structure that makes the sausage resistant to cutting. The boiled sausage therefore differs from a raw sausage , in which the sausage meat is not curdled by the action of heat, and also from the cooked sausage , in which the majority of the sausage is already cooked before the sausage . Boiled sausages include Viennese and Frankfurter sausages , all kinds of meat sausages with or without fillings such as mortadella , hunting sausage , beer sausage and Lyoner as well as meat loaf . Boiled sausages contain around 50% lean meat , 25% bacon and 25% water .

To produce lean meat and bacon first in the meat grinder crushed and then in most varieties gekuttert . The sausage mixture (sausage meat) must always be well cooled in order not to curdle prematurely. This is done by adding ice or ice water. 1.5 to 2% table salt or nitrite curing salt partially dissolves and swells the proteins, while at the same time achieving a preserving effect. In addition to spices , cutter aids are usually added. After the cutter, the casings are filled , possibly hot smoking , and the eponymous step - scalding. The sausages are heated to a core temperature of approx. 68 ° C, at which the proteins in the muscle fibers coagulate and form a gel .

The consistency of a scalded sausage depends on the water retention capacity of the meat. This is particularly high immediately after slaughter, so scalded sausages were traditionally made from meat that was “still warm”. Today, mostly cooled or matured meat is used for production, which, due to its lower pH value , can bind less water, which makes the addition of cutter aids necessary. In addition, fat stabilization and structure formation (gel formation) are decisive factors in the production of cooked sausages.

According to the German guidelines for meat and meat products, cooked sausages can be roughly divided into four groups:

Semi-finished scalded sausages are sausages that are marketed raw but are intended to be heat-treated by scalding, baking, roasting or in some other way before consumption. This includes fresh sausage and raw meat loaf to bake yourself.

raw materials

The requirements for raw materials differ from those for raw and cooked sausages due to production factors. Desired properties can only be achieved with certain quality levels and additives. In Germany the following generally applies:

Lighter meat from young and lean animals is used. Dark meat from older animals affects the desired light pink color of the sausage cut.
Generally speaking, lean pork is used for top and medium quality production. In the case of sausage types based on sausage meat , the meat of sows and old cutters can also be used, but not for ground sausage masses.
The use is limited to a few, mostly white / unreddened types of sausage. Sections of fresh meat that are unsuitable for fresh meat sales are mostly used.
and pieces of bacon should be as fresh, meaty (high melting value) and tough as possible. Low melting point bacon is known as greasy and begins to liquefy from the frictional heat generated during production. To avoid this undesirable effect, it is necessary to add more ice snow. As a result, a fat rim arises as a production defect in the sausage. In addition to fresh bacon, salted bacon is also used. For simple grades, a higher proportion of rind is processed, while at higher levels the rind is removed from the bacon before production.
The share is limited to max. Limited to 20% of the finished weight. The added amount of ice snow as well as other liquids (wine, spirits, liquid spices) are included.
Although the use of sterilized spices is often recommended, due to the typical cooking and smoking processes during production, this property is not relevant for production. The use of natural spices is recommended.
The addition is necessary when processing cold meat because the binding properties of meat that is warm to slaughter are no longer active. Sodium and potassium compounds of edible acids ( acetic acid , lactic acid , tartaric acid or citric acid ) as well as the compounds of diphosphoric acid are used. Because of its properties, the latter is usually preferred.
increase the meat's ability to bind water without having a salty taste. The use of 0.3% (maximum permissible) achieves the same binding effect as the addition of 5% table salt on the amount of meat and fat.
are added to the meat for binding at the beginning of the production process.
are used as a means of rapid reddening. They also serve to stabilize the color.
as salt are generally not used in artisanal sausage production. The general prohibition of use no longer exists, but the substances must be declared.
are mostly natural or artificial casings.

Other ingredients are allowed under certain conditions:

Web links

  • Tanja Nydrle: Sausage and its additives: Development of analytical experiments for use in secondary schools . 1996 ( uni-bayreuth.de - term paper , University of Bayreuth).

Individual evidence

  1. ↑ Bernhard Gahm: Sausages, aspic, homemade pies . Verlag Eugen Ulmer, Stuttgart 1998, p. 102, 66
  2. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, pp. 228-233, ISBN 978-3-86641-187-6 .