Boiled sausage with coarse meat

When cooked sausage meat with coarse deposit (also Grobe cooked sausage ) refers to a subset of the cooked sausage .

For the production one uses cut sausage meat or ground meat and coarsely chopped meat or offal as an insert. The filler is raw or pre-cooked, but only rarely used in pre-cured form. After the mass has been filled into sausage casings , scalded sausages are cooked (scalded) in water or steam. Some recipes include a quick smoke before or after cooking. After cooling, the sausages can be eaten immediately.

sorts

• Beer ham and beer sausage beer ball
• Jagdwurst , ham sausage , city sausage , meat sausage and Lyoner with a coarse deposit
• Tongue sausage and light tongue sausage
• Heart sausage , Milzwurst , bladder sausage , kidney sausage
• Pork head sausage and press head
• Hamburger Kochmettwurst , North German Kochmettwurst and Salami
• Krakow , tourist sausage and garlic sausage
• Cabanossi and Kielbossa
• Breakfast meat

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 .