Presswurst

from Wikipedia, the free encyclopedia
White rind stomach
Sour press sack
Canned rind stomach, homemade sausage

Presswurst is a scalded or cooked sausage or blood sausage made from pork. Depending on the region of origin, the names Presskopf , Presssack , Schwartenmagen or Sausack are used for the same basic recipe . The name is derived from a production step in which the sausage mass is compacted by pressing after cooking. If blood is not used, the sausage is often called white or gray because of its lighter color , and red or black with blood .

Manufacturing

For the production, a base is made from pork blood , pork mask , pork heart , pork , bacon and rind . Some recipes do not use pork (muscle meat). The deposit is cut into cubes or strips so that it can be clearly seen when slicing.

In preparation , rinds are usually cooked by boiling them in water or broth . After cooling, they are chopped up together with onions and then mixed with the blood to make a fine-grain sausage meat . The bacon is cut into small cubes before cooking. These are then blanched so that they retain their shape and consistency and are only added to the mash with the other filler before seasoning so that they can later be seen clearly in the sausage. Finally, you season the mass and fill it in sausage casings or artificial casings . During preparation, the sausages are cooked in boiling water or steam. After cooling, they are partly cold smoked . Alternatively, it can be filled in cans or jars.

variants

Many types of sausage have standardized recipes that have developed in the butcher's trade. The names mostly indicate essential ingredients and the (supposed) areas of origin.

Presswurst

  • Pressed sausage: with pork blood, cured beef and beef heart in large cubes (4 cm); not smoked; in artificial casings with a caliber of 120/50
  • Berlin press sausage: with pork blood, bacon in medium cubes (1–2 cm); not smoked; in artificial casings with caliber 90/50
    • Rhenish bacon sausage: bacon in small cubes (1 cm), in medium-sized wreath casings
    • Franconian bacon sausage: in medium-sized wreath casings, cold-smoked
  • South German Presswurst: with pork blood, pork and pork cheeks in medium cubes, base mass finely chopped; not smoked; in pork caps
    • North German Presswurst: The filler is cut into large cubes (2 cm)
  • Silesian pressed sausage: with pork blood, pork, pork belly, pork heart and ( minced ) raw pork liver; not smoked; in pork caps
  • White press sausage: see rind stomach
  • Spanish pressed sausage: a type of boiled sausage with coarse meat fillings made from roast beef, pork and bacon; not smoked; in pork fat ends

Crimping head

  • Press head: a boiled sausage with a coarse insert of pork roast and pork head; cold smoked; in medium beef hips
  • Silesian press head: a scalded sausage with a coarse insert of beef roast and strips of boiled pork knuckle ; cold smoked; in pig stomachs
  • Mainzer Presskopf: a scalded sausage with a coarse insert made from roast pork, minced raw liver and pre-cooked rinds, diced pork belly, pork head and pork cheeks; cold smoked; in beef hips
    • Mainz meat stomach: the part of the pork cheeks is exchanged for pork head
  • White press head: a scalded sausage with a coarse insert made of roast beef, diced pork and chopped rind; not smoked; in natural casings with caliber 120/50
  • Hessian press head: a boiled sausage with a coarse insert of pork roast, cured pork cheeks and pork masks in thin strips and coarsely ground pork; cold smoked; in beef hips
  • Stuttgarter Presskopf: a boiled sausage with a coarse insert made of roast pork, diced, cured pork, pork tongues and pork head; cold smoked; in beef hips

Rind stomach

The name is derived from the originally used sausage casing, the cleaned pig's stomach. The recipes for sausages with the name differ greatly.

  • Rind stomach (also white rind stomach ): veal, pork, pork rind in large cubes (3 cm); minced rind in broth with white wine and, if necessary, aspic powder; not smoked; in artificial casings with a caliber of 120/50
  • Gray rind stomach: with beef, pork, pork belly and pork head; Insert is completely crushed; not smoked; in pork bladders or pork hips
  • Simple rind stomach: with pork and pork head in thin strips, finely ground rind; not smoked; in pig stomachs
  • Jelly rind stomach: a braised sausage in a pig's stomach
  • Mainz rind stomach : finely chopped blood sausage base, back fat with rind and pork in thin, long strips; in pig bladders
    • Mannheimer red coarse-cut stomach: the mass is filled into beef hips or artificial casings with a caliber of 75/50

The press sack is a typical part of a Franconian or Bavarian snack . It can also be garnished with vinegar , oil and onions , depending on the region as a “press sack with music” or “sour press sack” . Bread is usually served with it. In the Palatinate , the dish, known locally as Schwardemaache, is part of the traditional Palatinate home-made sausage along with Palatinate liver sausage and crackling sausage .

Individual evidence

  1. ^ Sausack , Digital Dictionary of the German Language ; Accessed September 28, 2019
  2. ↑ Principles of the German Food Book for Meat, Section 2.232.8.
  3. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd edition. Deutscher Fachverlag, 2009, ISBN 978-3-86641-187-6 .
  4. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd edition. Deutscher Fachverlag, 2009, ISBN 978-3-86641-187-6 .

Web links

Commons : Press head  - collection of images, videos and audio files