Sacrificial sausage

As sacrificial sausage referred to the Austrian physicist Werner Gruber sausages that are to be heated in preparation for the water in which other sausages, minced in just this water boils. The water should become saturated with salt , aromas and fat so that there is no loss of taste when the other sausages are heated. However, this is primarily only useful for larger quantities of sausages to be heated and only if the sausages are not heated for immediate consumption, but instead are to remain in the water kept at temperature for up to several hours.

literature

• Werner Gruber: Incredibly easy. Just amazing . Ecowin Verlag , Salzburg 2006, ISBN 3-902404-37-X

Web links

• Episode 26 of the FM4 ScienceBusters from March 30, 2008 , accessed April 2, 2008 ( MP3 )
• Martin Rohrhofer: The physics of hot sausages. In: nachrichten.at. Upper Austria. Online GmbH & Co.KG., September 27, 2008, accessed on December 15, 2017 : “As a solution to this problem, I propose the sacrificial sausage,” lectured Gruber, “you chop up a sausage and let it cook. And the sausage you want to eat is only placed in the saturated solution. "