Brühwurst
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ToursExplore Lably’s 3D toursIn the English-speaking world such sausages are usually divided into two classes: cooked sausages (e.g. hot dogs) and cooked smoked sausages (e.g. kielbasa).
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.
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Types
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).
Additional types of brühwurst include Bierschinken, Knackwurst and Bierwurst.
Army provisions
Brühwurst have been used in army provisions as a non-perishable food (that does not require refrigeration) and as a food that has properties similar to fresh products.