|Place of origin||Germany|
Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification. They are a cooked sausage that are scalded (parboiled), as opposed to being raw. They are typically prepared from raw meat that is finely-chopped, are sometimes smoked, and are typically served hot.
Characteristics and processing
The consistency of a scalded sausage depends on the water binding capacity of the meat. This is particularly high immediately after slaughter, so that sausages were traditionally made from "still warm, freshly slaughtered" meat. In contemporary times, sausages are mainly produced using chilled or matured meat. In addition, fat stabilization and structure formation (gelation) are crucial factors in cooked sausage.
According to German guidelines, parboiled sausages are divided for meat and meat products, broadly divided into four groups:
- Cooked sausages (frankfurters, Debrecener)
- Boiled sausage, minced (Lyon, Weisswurst (white sausage), meatloaf, Burenwurst)
- Coarse cooked sausage (smoked sausage, Krainer sausage, beer sausage, Krakauer)
- Cooked sausage with inserts (Käsekrainer, ham sausage).
- Deutsche Lebensmittelbuch (German food guidelines), Federal Ministry of Food and Agriculture (Germany)
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