Puff of salt
Salt puffs are slaughter residues made up of tendons, muscle skins, little fat and meat, ground with salt, which are used in lower quality sausages .
These pieces of connective tissue arise when meat and bones are cut. The salt puff is generated from them and added to the other components of the sausage. In addition to sausage meat and sausage meat , depending on the type, the addition of blood, innards and salt puffs is allowed in the sausage production . However, since the BSE crisis in the European Union, the addition of mechanically separated meat (machine “bone cleaning ”) has no longer been allowed to beef .
The sausage mass of the Wiener Burenwurst consists for example of beef or pork, bacon , water and 20% salt puff.
Individual evidence
- ↑ 157 . Entry in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .