Beer sausage

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Beer sausage

Beer sausage is a scalded sausage with coarse meat . The name refers to the typical consumption when enjoying beer , not to the use of beer as an ingredient. Because of earlier for a sausage casing used bladder of the pig they are referred to as bubble sausage . The typical spherical shape is also derived from this organ. Alternatively, casings with a large diameter are used for sausage production.

The sausage consists of beef and pork (lean meat, pork belly and bacon ). The typical spices are nitrite curing salt , pepper , nutmeg , coriander , alcohol , mustard seed , garlic and, if necessary, color stabilizer . In preparation, the beef and pork belly are minced with ice snow in a cutter to a fine sausage meat . At the same time , the muscle meat is minced into coarse pieces (10 mm grain size). Then you add the chopped up bacon and the muscle meat to the sausage meat and chop it up until a uniform mass has formed in which the meat and bacon are still recognizable. The addition of up to 20% ice snow is due to the production process, otherwise the sausage will have an undesirable fat rim. Before cooking, the mass is filled into intestines or bubbles and cooked for up to 2 hours.

variants

Göttinger

A widespread variant is the Göttinger beer sausage , it is also known as the Göttinger blister sausage (shortened to Göttinger) and as a cooked salami. Cured pork is used for the production, which is processed into a coarse-grained mass with roast beef and ice snow. Typical spices are curing salt, pepper, nutmeg and coriander, garlic and caraway seeds flavored with rum .

For Bierwurst Ia , in addition to roast beef, only pork muscle meat and bacon are used; ice snow is not used, which is why the jelly or fat rim is a product feature, not a defect.

No mustard seeds are used for the Bavarian beer sausage , which is widely available in stores , instead it is seasoned with more garlic. Another recipe for Bavarian beer sausage consists of pork, beef and heart . For the production of beer sausages are first fresh, coarsely chopped, fat pork and bacon , dark beef and pork or beef heart separately for one or two days cured . Then the ingredients are chopped up further, sausage meat and spices such as mustard seeds , garlic and nutmeg are added, everything is chopped up and mixed again and the mixture is filled into veal bladders. Finally, the sausages are briefly dried, smoked and scalded .

Individual evidence

  1. Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .
  2. Recipe at food-from-bavaria.de ( Memento from October 16, 2007 in the Internet Archive )