Yellow sausage
In Germany, yellow sausage is a type of boiled sausage made from finely chopped sausage meat . There are regionally different variants as well as other names.
Alternative names
A well-known name for the sausage is brain sausage . This name was changed to Herrwurst in dialect . This name comes from the fact that originally some meat was replaced by animal brain . There is a risk of name confusion with the North German raw sausage variety Bregenwurst , after the Low German name Bregen (for brain). Nowadays, adding brains is uncommon and does not meet consumer expectations. The use of bovine brain has been banned since the BSE crisis (since October 2000).
The designation Bavarian yellow sausage is an unprotected indication of origin without any meaningfulness about the composition or processing of the sausage.
Mettwurst variety of the same name
Mainly engaged in Lower Saxony in the cities and regions of Braunschweig and Hanover as Bregenwurst or bregenwurst called Brühwurstsorte should not be confused with the equally as " Bregenwurst " or "bregenwurst" designated Mettwurst places . This raw or lightly smoked type of Mettwurst is a specialty in Lower Saxony and Saxony-Anhalt and is usually eaten with kale , which is known regionally and especially in Bremen as brown cabbage . She will be mostly in place of especially in North West Germany in kale dishes usual Pinkel sausage ( kale and Pinkel or lignite and Pinkel used).
Manufacturing
Depending on the recipe, region and era, the information on the properties of the sausage varies significantly. In Germany, standard recipes are usually used in the production of sausage types, an example of which is the book The Fabrication of fine meat and sausage products . Low-tendon pork and pork belly without rind or bacon are used for production . This is slowly chopped with the addition of egg whites and ice until it is a fine sausage meat . Typical spices are table salt , pepper , matzo , ginger , cardamom and lemon powder . The mass is usually filled into - mostly yellow - artificial casings with a caliber of 50 to 60 mm and a weight of approx. 1000 grams. After scalding, yellow sausage should have a gleaming white cut surface. If other ingredients such as B. beef is used, the color changes to greyish. The main difference between the sausage and other boiled sausages such as Lyoner is the lack of reddening with curing salt .
For the variants Hannoversche Hirnwurst and Hannoversche Bregenwurst , each chopped onion is added to the sausage meat. The sausage is called white sausage when natural casings with a diameter of up to 75 mm are used.
According to the German Food Book, young beef may also be used for the production of yellow sausage. It describes the possibility of using colored or yellow pigmented sausage casings.
Frankfurter yellow sausage
Tine-rich pork, bacon, pork cheeks and sinewed veal are used for production. The production corresponds to the normal yellow sausage, except for the processing of the sausage casing. After scalding the pigs used are greasy with a water saffron coated solution. This should only color the intestines, but not the sausage meat. If other parts of the intestine, such as B. the midgut are used, the name Frankfurter yellow sausage may not be used.
Web links
Individual evidence
- ↑ https://www.edeka.de/rezepte-ernaehrung/expertenwissen/1000-fragen-1000- Answeren/was-ist-gelbwurst-und-wie-wird-sie- herierter.jsp
- ↑ https://www.fleischtheke.info/fleischsorten/innereien/hirn.php
- ↑ Koch, Hermann; Fuchs, Martin: The manufacture of fine meat and sausage products. 22nd edition. German specialist publisher, Frankfurt / M. 2009, ISBN 978-3-86641-187-6 .
- ↑ Guiding principles DLMB for meat and meat products