Ham sausage
Ham sausage is a name for different types of sausage . The sausages are characterized by a high proportion of pork muscle meat, which is named after the synonym ham for the pork leg.
Variants in Germany
Generally speaking, ham sausage is a coarse-grained raw sausage made from pork and bacon . For the production, part of the meat is finely chopped in the cutter . The other part of the meat and the bacon is roughly cut or minced . The mass is seasoned with pepper , mustard seed , ginger and rum . Also with nitrite curing salt , which is also necessary for the desired reddening of the sausage. The sausage is cold-smoked in artificial casings with a diameter of 50–75 millimeters and matured for up to six days until it is ready to be eaten . Regional variants are the Polish ham sausage , in which part of beef is used and which is typically seasoned with marjoram ; the Krakauer-style ham sausage , which is made only from pork and beef and is additionally seasoned with red wine , caraway seeds and garlic , and the Göttingen ham sausage , for which only pork is used.
The group of scalded sausages is fundamentally different from these variants, although some of them are also referred to as ham sausages . For the production of cold cuts, the base meat is mixed with other ingredients, filled into the casings and cooked in hot water or broth . Depending on the ingredient, the sausages have different regional names. With pistachios it is known as (North German) Mortadella or pistachio sausage .
As a coarse variant with visible pieces of meat, they are called Jagdwurst , Stuttgarter or Schützenwurst . For Westphalian ham sausage , only a small part of the sausage meat is added, it mainly consists of coarsely ground pork. The Tyrolean ham sausage is produced in a similar way , but roast beef and pork are used. Synonyms for this are Hallau ham sausage or Tyrolean for short . Seasoned with garlic and mustard seeds, it is also called Krakow ham sausage .
Smoked ham sausage is a multiple smoked sausage made from roast beef and pork. First the sausage is smoked hot for one hour, then scalded and immediately afterwards cold smoked for about twelve hours.
Spanish ham sausage is made in several steps. In preparation, finely diced pork is cured for several hours. It is then marinated for one to two days in a red wine and vinegar marinade, which is seasoned with basil , paprika , bay leaf , thyme , coriander and garlic. Then you mix it with a small portion of the basic meat meat, season it with pepper, matzo and mustard seeds and fill it into intestines with a diameter of 90–120 millimeters. After scalding, the sausages are finally cold-smoked for about twelve hours.
Other variants
In Switzerland, ham sausage is a smoked scalded sausage with curing substances, in which ham cubes (about two centimeters in size) are stored in the sausage meat. The Hallau ham sausage , which is mainly produced in the canton of Schaffhausen and the agglomeration of Zurich , is well known .
In Austria, ham sausage is a product that is made up of mildly cured, coarse pork meat pieces with a little creamy sausage, similar to toasted ham . It belongs to the category of meat sausages. Since 2009 ham sausage and Krakauer have been reunited under one quality requirement , just as they did before the Second World War.
Individual evidence
- ↑ The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition ISBN 978 3 86641 187 6
- ↑ Cracow . Entry no. 205 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .