Slag sausage

Schlackwurst is a German type of raw sausage . The name is derived from the Low German term slag for pulp or mud , or derived from the term slag casing for the sausage casings used .

The production of the sausage is very similar to the more widely used sausage . The main feature is the use of wide fat ends , which influence the typical shape and yellowish color of the sausage casing. For the production, beef , pork (muscle meat and pork belly or bacon ) is chopped in the cutter to the finest grain without it becoming sausage meat . Typical spices are nitrite curing salt , which is also used for the desired reddening of the sausage, and pepper . In some recipes, the mass is also sweetened, for example with honey or fruit juice , and sometimes cardamom, ginger and mustard seeds are also used. After the mass has been filled into the natural casings , the sausages are cold-smoked for 24 hours . They then mature for four to six days. This makes the sausage firm, but softer than other types of long-life sausage .

literature

• Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products , 22nd edition, Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978 3 86641 187 6 .