Sausage

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The boiled sausage belongs to the group of cooked sausages . It usually consists of pre-cured and pre-cooked meat. The sausage is brewed again after filling and receives its strength through the section solidified on cooling gelatinous mass (gel). This is added to the product in the form of edible gelatine or aspic powder dissolved in liquid (applies to aspic ) or forms when processing chopped rinds as cloudy aspic directly in the product (applies to pressed sausage). Sausages lose their firm consistency when reheated.

Classifications of aspic sausage

Aspic is made from pre-cooked meat with the addition of edible gelatine (made from clarified aspic or aspic powder). If there is no reference to an animal species in the name, the product contains only pre-cooked pork. High-quality aspic (e.g. ham aspic, delicacy meat aspic, etc.) consist of low-fat cubes of ham or shoulder meat and are a very lean food. The fat content of these sausages is less than five percent. Brawns of a simpler quality (e.g. pork knuckle brawn, pork head brawn, etc.) can be made from fatty tissue- rich meat with attached rind or from pork masks (head meat with rind). The processing of the heart and tongue is permitted and common for certain products (e.g. tongue brawn), but not the use of other offal.

  • Corned Meat

Corned Meat are sausages made from stripped, cured beef in which the pre-cooked meat is not cut into cubes, but rather torn or torn into meat fibers. The products usually get their cut resistance through the addition of edible gelatine. Typical products of this type are corned beef , German corned beef (in which the loss of cooking is compensated for by adding liquid) or beef Kraft meat.

Pressed sausages are jellied sausages which, in addition to pre-cooked meat fillings, also contain pre-boiled, heavily chopped rinds (rind porridge). The protein collagen contained in the rinds passes from the rind pulp into the sausage mixture when the sausages are scalded and gels when the sausage cools. In contrast to other braised sausages, press sausages have a white-grayish cut. Regionally, in addition to meat and rind, these products can also contain deposits of pre-cooked liver, heart or tongue. Typical press sausages are press head , press bag or rind stomach . Pressed sausages that are made using blood are known as blood sausages .

Situation in the GDR

In the GDR, meat parts were used for the production of braised sausages that could not be sold fresh. In addition to offal (lungs, brain), these were the slaughter sections and the edible parts of the head.

literature

  • Meat processing , vocational school textbook, Leipzig 1978

Individual evidence

  1. ^ Butchery today, basic and specialist level in learning fields, Hamburg 2007, p. 301 ff.
  2. ↑ German Food Book, Principles for Meat and Meat Products, LTS: 2.2331 ff.
  3. ↑ German Food Book, Guidelines for Meat and Meat Products, LTS: 2.2332 ff.
  4. ↑ German Food Book, Guidelines for Meat and Meat Products, LTS: 2.2333 ff.
  5. ^ German food book, guidelines for meat and meat products, LTS: 2.232