Sausages (type of sausage)

A sausage is a type of boiled sausage in Germany.

In manufacture sausage-meat , consisting of roughly entsehntem beef, pork and bacon fat rich in hog filled mm with a caliber 28/32 and to portions of 80 to 120 grams turned off . The sausages are then hot smoked and then cooked in water or steam. For (Berlin) Bockwurst , garlic can be added as an additional spice.

Other names are: meat sausages , Knack sausages , hamburgers Knackwurst , Servela , Klopfer and Schübling .

Individual evidence

↑ Koch, Hermann; Fuchs, Martin: The manufacture of fine meat and sausage products. 22nd edition. German specialist publisher, Frankfurt / M. 2009, ISBN 978 3 86641 187 6 .
↑ Guidelines for Meat and Meat Products - new version dated November 25, 2015 (BAnz AT December 23, 2015 B4, GMBl 2015 p. 1357), No. 2.221.03

[1] Koch, Hermann; Fuchs, Martin: The manufacture of fine meat and sausage products. 22nd edition. German specialist publisher, Frankfurt / M. 2009, ISBN 978 3 86641 187 6 .

[2] Guidelines for Meat and Meat Products - new version dated November 25, 2015 (BAnz AT December 23, 2015 B4, GMBl 2015 p. 1357), No. 2.221.03