Raw sausage

Smoked Mettwurst in artificial casing,
air-dried salami in natural casing

Raw sausage is a type of sausage . The base is raw, i.e. H. unheated meat .

Manufacturing

The meat is minced with the addition of table salt or other technologically effective salts such as nitrite curing salt using mincing and / or cutters (but not to the same extent as with boiled sausage ). During the ripening process of a raw sausage, lactic acid bacteria convert the meat's own and added sugar mainly into lactic acid , but also into aromatic compounds.

To get a quick and stable acidification, usually are mono - and disaccharides added that serve the lactic acid bacteria as an additional nutrient. The lactic acid bacteria can either be added as a starter culture or are contained everywhere in the natural flora (spontaneous flora ) of the raw sausage. They lower the pH value , so that the water-binding capacity decreases and the sausage releases water into its surroundings. Another effect of drying is the formation of a protein gel, which makes the sausage resistant to cutting. In addition to the development of taste, the bacterial cultures also contribute to preservation by suppressing other microbes such as spoilage flora and pathogenic germs.

The setting of the climate surrounding the sausage is of decisive importance for the production of high-quality products which are safe from a food hygiene point of view ; this is regulated in industrial production by air conditioning systems. In some regions, however, there are also natural features such as mountain caves, in which the climatic conditions remain constant. Furthermore, the existing germ flora ensures a specific aroma expression of the sausage.

The sausages are then often cold smoked . Spreadable raw sausage is not dried intensively, in contrast to long-life sausage . The spreadability of the fine sausages is based on the fact that the fat envelops the lean meat particles and thus prevents the muscle proteins from coagulating . In the case of coarse sausages, a poorly developed protein gel is also formed due to the lower level of drying.

sorts

In Germany, standard recipes are usually used in the production of sausage types. Examples are:

Cut-resistant raw sausage

Coarsely chopped, cut-resistant raw sausages are common. Examples of varieties are:

Leg sausage Permanent sausage Drought round

Feldkieker Katenrauchwurst Cabbage sausage Kołbacz

Cracow Caraway sausage Mettwurst Plockwurst

salami Ham sausage Tourist sausage Thuringian Knackwurst

Finely chopped, cut-resistant raw sausages are Zervelatwurst and Schlackwurst .

Spreadable raw sausage

Types of spreadable raw sausages are some variants of Mettwurst and Teewurst .

Raw sausage sausages

(portioned to 50 to 125 g per sausage)

Farmer sighs , also farmer's stumps Cabanossi Breakfast sausages, also Vesper sausages Smoked Bratwurst Simple Lipp cabbage sausage Kolbac , Kielbassa , also Kielbossa and Kiolbassa

Knackwurst , also Knacker / Berliner Knackwurst, Landjäger , Swiss Landjäger, smoke whips, calendula sausage Raw Debrecziner Raw Polish sausages , Polish bratwurst Ham sausages Westphalians

Cooked raw sausage

• Kochmettwurst
• Hannoversche Fleischwurst , Hannoversche Bregenwurst , Onionwurst
• Salami , Cooked Salami Bohemian style , and Göttingen salami , Hildesheim salami , Cooked Salami Innviertler
• Braised sausage , Hanoverian braised sausage
• Falnwurst , also Swedish-style cooked sausage

hazards

It is recommended not to consume foods containing raw pork , sheep or game meat because of the risk of infection with hepatitis E , toxoplasmosis and other infectious diseases . This also applies to foods with a proportion of raw innards from pork, sheep or game. There is also a risk of infection with raw, insufficiently heated meat from other animals

See also

• Raw sausage (sausage)

Individual evidence

1. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .
2. ↑ Fabienne Riklin: There is a risk of hepatitis lurking in the Mortadella liver sausage In: tagesanzeiger.ch , October 23, 2018, accessed on October 23, 2018.