Brühwurst

Brühwurst

Brühwurst ("scalded sausage" or "parboiled sausage") is a collective term for various types of sausages in the German classification system. These are a type of cooked sausage that are scalded (parboiled) rather than left raw. Typically, they are made from finely chopped raw meat, sometimes smoked, and are generally served hot.

In the English-speaking world, such sausages are generally classified into two categories: cooked sausages (e.g., hot dogs) and cooked smoked sausages (e.g., kielbasa).

Characteristics and Processing

The consistency of Brühwurst is influenced by the water-binding capacity of the meat. This is particularly high immediately after slaughter, which is why sausages were traditionally made from freshly slaughtered meat. Today, however, they are primarily produced using chilled meat or matured meat.

In addition to water retention, factors such as fat stabilization and structure formation (gelation) play a crucial role in determining the texture of the sausage.

Types

BrBr\u00fhwurst varieties are classified under German guidelines for meat and meat products and are broadly divided into four main groups:

• Cooked sausages: Includes frankfurters and Debrecener
• Boiled sausage, minced: Includes Lyon sausage, Weisswurst (white sausage), meatloaf, and Burenwurst
• Coarse cooked sausage: Includes smoked sausage, Krainer sausage, beer sausage, and Krakauer
• Cooked sausage with inserts: Includes Käsekrainer and ham sausage

Additional types of Brühwurst include Bierschinken, Knackwurst, and Bierwurst.

Brühwurst

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