Boiled sausage

Smoked blood sausage in natural casing,
smoked Hessian liver sausage in natural casing

Sausage types are collectively referred to as cooked sausage , the ingredients of which are predominantly cooked before processing into the sausage mixture. The bond between the individual components is achieved by solidified fat (spreads), jelly (sulphate) or by blood protein coagulated in the heat (blood sausage). In contrast to scalded sausages , cooked sausages do not stay cut when heated, but more or less dissolve. After filling into intestines , glasses or cans , boiled sausage is cooked again whole in hot water or steam.

In addition to meat , cooked sausage often also contains offal such as liver or tongue , blood and, in the case of grützwurst, also grain . Since the ingredients spoil quickly and cooked sausage usually does not have a long shelf life, it was traditionally made on slaughter days and is therefore an integral part of the slaughterhouse .

In parts of northern Germany (mostly in Schleswig-Holstein and Hamburg) the term cooked sausage is also used more broadly for smoked meatballs and cabbage sausages that are heated ("cooked") in stews to serve as an accompaniment to kale or as a soup.

variants

Tongue sausage

Smoked liver sausage

White rind stomach

In the Federal Republic of Germany a distinction is made between the following main groups of cooked sausages (with example types):

• Blood sausage

Homemade blood sausage Gutsfleischwurst Thuringian red sausage Grützwurst Butcher's blood sausage Filet blood sausage

Bag sausage (e.g. Westphalian bag sausage ) Pork head blood sausage Bacon blood sausage Liver sausage Tongue blood sausage

• Sausage

Ham jelly Crimping head Corned beef Saxon white sausage

Rind stomach Pork head sausage Aspic sausage Presswurst

• Cooked sausage
  • Liver sausage
  • Kochmettwurst
  • Pate

There are also the systematic groups:

• Meat products in aspic
• Cooked sausage with nutrients , alternative differentiation according to vegetable ingredients
• Liver sausage as an independent group

See also

• Raw sausage
• Boiled sausage

literature

• Meat processing , vocational school textbook, Leipzig 1978

Individual evidence

1. ^ Hamburger Abendblatt (October 21, 2006)
2. ↑ German Food Book, Guidelines for Meat and Meat Products, LTS 2.232 ff.
3. ^ German food book, guidelines for meat and meat products, LTS 2.233 ff.
4. ↑ German Food Book, Guidelines for Meat and Meat Products, LTS 2.231 ff.
5. ↑ The production of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition ISBN 978-3-86641-187-6