Extra sausage

This article describes an Austrian type of sausage. The standard German term “to fry someone an extra sausage” means: treat someone preferentially.

Extra sausage in a stick and extra smoked sausage sliced

Extrawurst is an Austrian type of boiled sausage . It is made from beef and pork with added bacon, garlic and spices. The term is also a phrase (see section below).

History and origin of name

The type of sausage has been around since at least the beginning of the 19th century, and its recipe has been continuously changed. Historically as well as regionally, there are differences in the ratio of ingredients, texture, seasoning and preparation. For example, some writings from the 19th century indicate that the term Extrawurst was used for Pressburger Wurst (also Pressburger Extrawurst ), and that the term Extrawurst probably arose out of calculation, which was also lamented during the World Exhibition in Vienna in 1873.

Varieties and variants

Depending on the manufacturer, the sausage differs in various features that are combined in different combinations:

• Reddening from curing with saltpeter or nitrite curing salt and associated drying for a few hours
• Smoking before scalding took place mainly in the past, modern preparation mostly consists exclusively of scalding in steam
• different quality of the cuts of meat used
• different mixing ratios of beef and pork
• Different mixing ratios by choosing lean meat or pork bacon
• typical spices are: white pepper , nutmeg , mace , mustard seeds , paprika powder , garlic , ginger and, more rarely, allspice

In Austrian Lebensmittelbuch the extra sausage is cooked sausage as or more precisely meat sausage described the variety or 1b. 2

• Type 1b: Feine Extrawurst consists of 45 parts of beef I and pork I (which means high quality muscle meat), 23 parts of bacon II and 32 parts of water, which is usually added as ice snow to the sausage meat during chopping due to production reasons. 1 part of potato starch is added to this mass for binding .
• Type 2: Extra sausage in the wreath (named after the wreath casing used ) is filled in two forms, tied as a round sausage wreath or as a straight form. These are also called extra sausage in sticks ; these have a weight of approx. 900 grams and a maximum diameter of 70 mm. The composition differs from variety 1b in several points: 49 parts of beef II and pork II, 18 parts of bacon II and 33 parts of water. An addition of 2 parts of potato starch is permitted.

In addition, there are several variants of the sausages that differ only slightly from extra sausages:

• Spicy sausage : Type 1b with finely chopped red and green sweet peppers .
• Parisian sausage : Type 1b with a higher proportion of lean meat I and less bacon, which is filled in thicker casings
• Parisian special : variety 1a, which consists of 50 parts of muscle meat and less water
• Knackwurst , also known as crackers : Type 2, which is filled in portions of 120–150 grams
• Augsburger , a variant of the Knackwurst that is unsmoked and not reddened. It is designed for roasting , grilling or baking in the oven.
• Schübling , a variant of the Knackwurst in Vorarlberg , which is made from simple quality meat without adding starch

preparation

The sausage is generally consumed as a topping on bread, a snack or part of food. Some dishes are particularly common:

• Sour extra sausage with onions
• Extra sausage roll
• sausage salad
• Extra sausage in natural casing is cut into slices (Wurstradl) and fried. Because of the effect that the edges bulge, the dish is called a sausage bowl .

Phrase

In Austria the term Extrawurst is also used, in Germany and Switzerland almost exclusively in a figurative sense. It is said that someone would want one fried if they have special requests or want a preference. In particular, such things are refused with the reference that there are “no extra sausages”. The literal usage is attested in Vienna as early as 1814.

literature

• Extra tasty: extra sausages. in: Dudenredaktion, Juliane von Laffert (Ed.): The tomato and paradise: Linguistic delicacies for cooks and gourmets , Dudenverlag, Berlin 2016, ISBN 978-3-411-76966-7 , p. 70.

Web links

Wiktionary: Extrawurst  - explanations of meanings, word origins, synonyms, translations

• Poem with illustration of extra sausages in the Munich “ Fliegende Blätter ” from 1881
• Extra sausage . Entry No. 159 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
• Augsburgers . Entry No. 186 in the register of traditional foods of the Austrian Federal Ministry of Agriculture, Regions and Tourism .
• Entry among traditional foods

Individual evidence

1. ↑ Extra sausage, the. In: duden.de .
2. ↑ ^{a b} Entry at Duden.de
3. ^ Austrian National Library: ANNO, Österreichisches Bürgerblatt für Verstand, Herz und Gute Laune, 1856-05-07, page 3. Retrieved on February 11, 2018 . 
4. ↑ Rudolph Buchmüller: The pork and its preparations . 1866, p. 26–29 ( google.de [accessed February 11, 2018]).
5. ↑ Anton Burger: Hans Jörgel of Tribuswinkl . Lutschansky, 1873, p. 292 ( google.de [accessed on February 11, 2018]).
6. ^ Karl Karmarsch: Karmarsch and Heeren's technical dictionary . Verlag der Bohemia, 1892, p. 2 ( google.de [accessed on February 11, 2018]).
7. ↑ Austrian National Library: ANNO, Neues Wiener Tagblatt (daily edition), 1873-05-04, page 4. Retrieved on February 11, 2018 . 
8. ↑ East. Food Book Codex Chapter B14, Section 4.2.1 ( Memento of the original from October 19, 2017 in the Internet Archive ) 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. (PDF; 515 kB) 
9. ^ Print in Viennese dialect from 1814