Canned sausage
Canned sausage is a collective term for sausage products in cans .
invention
The invention of canned sausage is attributed to the sausage manufacturer and founder of Halberstädter Würstchen- und Konservenvertriebs GmbH Friedrich Heine , who noticed in Braunschweig that canned asparagus was being offered for sale there. Towards the end of the 19th century he had the idea that if canned vegetables could be offered all year round, they would have to work with his sausages too. After years of research and countless experiments, he succeeded in making sausage in cans for the first time. Heine presented the first results of his work to the Prince of Wernigerode, who was initially not enthusiastic about this type of preservation, because when he opened the can, a disgusting smell hit him. This would actually have ended Heine's research work.
To Heine's surprise, however, Kaiser Wilhelm II turned to him and commissioned Heine to deliver 40,000 pairs of sausages for the inauguration of the Kyffhäuser monument for the invited celebrities. This amount was of course too much to be able to offer everything fresh on one date, so Heine repackaged his sausage products in cans, despite the failure he experienced with the prince. On June 18, 1896, the time had come: Friedrich Heine had packed all of his sausage products in cans and made them available to the invited guests. Due to a downpour, the guests fled the place where the inauguration of the monument was to take place, or did not even get there, so that Heine sat on his canned sausage.
This circumstance, which at first could be described as supposed bad luck, changed when Heine realized that the sausage he had packed in cans would last. Obviously, he had made the right combination between the sheet metal used, its thickness, the right temperature and other factors in order to keep the sausages preserved in this way for several months.
Types of sausages used
Canned sausages, in addition to other types of sausage, are usually bratwurst , beer ham , black pudding , liver sausage , Lyoner , corned beef or rind .
Manufacturing
The production of canned sausage does not initially differ in the way that other scalded and cooked sausages are produced. After the cooking process, the sausage product is filled into sterilized cans, sealed airtight and then heated to a temperature between 70 and 130 ° C.
durability
Canned sausage is offered as partially canned (half canned, three-quarters canned) or fully canned. Partially canned foods are only pasteurized and have a limited shelf life and are usually offered chilled in the supermarket. Fully canned foods, on the other hand, are sterilized and have a shelf life of at least 2 years (note the average shelf life). The microbial shelf life of an undamaged canned sausage is basically unlimited, the shelf life in taste can be up to 10 years. If a can shows deformation or bloating, bacteria have penetrated through damage to the can and started a putrefaction process there. Even if the taste or smell still seems to be in order, the contents of such " bombs " are no longer suitable for consumption. There is a risk of contracting botulism , which is life-threatening poisoning.
Web links
Individual evidence
- ↑ June 18, 1896: The first canned sausages. In: br.de. Retrieved September 25, 2015 .
- ↑ 20.09 .: Friedrich Heine - inventor of the canned sausage. (No longer available online.) In: mdr.de. Archived from the original on June 7, 2016 ; Retrieved June 7, 2016 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ a b canned, fully canned, preserved, semi-preserved, types of canned, bombage: definition, product knowledge, food science. In: Lebensmittellexikon.de. Retrieved September 25, 2015 .
