Poultry sausage
The term poultry sausage includes types of sausage that contain meat from turkey , chicken or duck . Poultry sausages have been known in German cookbooks since the 18th century.
In addition to poultry meat , they often contain pork or beef . The distinctive animal does not have to make up the majority of the meat, but only a character-determining amount. Poultry sausage that only contains poultry meat can be marked with the prefix “pure”. The new version of the guidelines for meat and meat products of November 25, 2015 stipulates:
If poultry meat products are produced with the use of other animal species, this species is indicated in the name of the food, e.g. B. "Poultry Vienna sausages with beef", "Turkey liver sausage with 20% pork".
In Germany, according to the law, a declared poultry sausage may contain a maximum of 20% pork or beef. Even if all ingredients have to be stated on the sausage products, the customer usually suspects “pure” poultry sausage. For these reasons, the consumer advice centers are calling for a more detailed declaration of poultry sausages with meat from feathered animals. B. as "poultry sausage". One of the reasons for this is that different ethnic groups and religious communities avoid meat from certain animals and could then immediately record this information on the label.
Web links
- Stiftung Warentest : Poultry sausage: Often with pork and beef , test.de, June 15, 2011
Individual evidence
- ↑ Woman's Lexicon . Gleditsch, 1715 ( google.de [accessed February 12, 2018]).
- ↑ Principles for meat and meat products. Retrieved February 12, 2018 .