Sausage meat

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Roast for sausage production
Fried dumpling soup with fried peas

Roast or sausage meat (from Old High German brāto , "sheer meat, soft parts") is minced meat or finely chopped meat , as it is used to make sausage . In addition to salt and spices , water is often added in order to achieve a consistency suitable for sausage production.

Roast meat is made with a meat grinder or industrially with a cutter - then water is usually added as ice to keep the mass cool despite the high processing speed and thus prevent the protein from coagulating . In the past, sausage meat was made by hand with a chopping knife or mortar .

In addition to the use as a sausage filling, it is also used as an insert of soups, so in the meat soup noodles , the meat dumplings soup or in connection with pasta as in meat Swirl or ravioli .

Similar preparations made from pork are Mett , which is consumed directly or processed into Mettwurst , and beef tartare , which is also consumed raw.

As Bratwurstgehäck is known in southern Germany , in particular Franken and the Oberpfalz , the prepared ground meat mixture , which as a filling for sausages is prepared. Not all of it is processed into sausages. Bratwurst meats can be filled into cans well seasoned and then eaten as a spread or topping (depending on the consistency) . Alternatively, sausage meat can also be eaten very fresh, with onions and parsley mostly used for serving.

Bratwurst base meat

As Bratwurst base meat is referred to in the German food production a standard recipe for sausage making .

Tine-rich pork , pork belly without rind and bacon are used for production . Typical spices are table salt , pepper , matzo , ginger , cardamom and lemon powder . The ingredients are finely chopped up in a cutter together with ice-snow and cutter aids . It is then either processed directly into sausages or used as an ingredient in various sausage recipes.

Cold meat base meat

In the German food industry, a standard recipe for sausage production is called a cold meat base.

Tine-rich pork, pork belly without rind, pork cheeks and bacon are used for production. Typical spices are pickling salt , pepper, mazis, coriander , ginger, cardamom and paprika powder . Ingredients like color stabilizer and flavor enhancer like glutamate are common. The meat is sequentially gekuttert , where you lean cuts of meat add first is to make them more crushed. Both pre-salted / pre-cured and unsalted meat are used. For the reddening, one may add curing salt when cutting. During the cutter, up to 20% ice snow is added so that the mass is cooled and water is worked in to loosen it. The mass is cut into finely chopped sausage meat and seasoned so that no lumps are formed. The sausage meat is intended for immediate use and should not be stored as minced meat for longer than 3 hours in order to ensure perfect quality.

literature

  • 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 .

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