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Sausage: a comparison of ingredients and types
When it comes to sausage, Germany is way ahead: there are around 1,500 types of sausage in total. What is the difference between them?
Regional sausage specialties are often offered in small butcher shops. But there is also a large assortment in many supermarket meat counters. In addition to the variety of offers, there are also different regional names: for example, the blood sausage in Thuringia is called red sausage, in Cologne it is called Flönz.
Which ingredients belong in the sausage?
There is no law that regulates the ingredients in sausage types. Instead, butchers should adhere to guidelines: the "Guidelines for Meat and Meat Products" in the food book. They give an overview of the ingredients and quality characteristics of sausage types. According to this, sausage products consist of chopped up meat, fatty tissue and - depending on the variety - also of offal and other ingredients that provide flavor or are necessary for production.
How do sausages differ from one another?
Sausages are a processed product. This is what distinguishes them from ham, which is a meat product. A bockwurst is prepared differently than a salami or liver sausage. Sausages can be divided into three categories according to the type of production:
- Raw sausage: Only uncooked meat is used in the raw sausage. Chopped up, seasoned and mixed with bacon, it comes in an artificial or natural casing. The sausage matures in this way for several days or weeks. In southern Europe sausages are mostly air-dried, in northern Europe they are often smoked. Both methods make sausages more durable. The best-known raw sausage is salami.
- Boiled sausage: Raw meat, bacon and water are finely cut and mixed in a so-called cutter. The mass is then brewed at 70 to 80 degrees Celsius. The heat makes the sausage long-lasting and cut-resistant. Some scalded sausages are placed in artificial or natural casings before heating, some are heated without a casing. Boiled sausages include wiener sausages and beer ham.
- Boiled sausage: Pre-cooked meat is mixed with other ingredients, for example offal, rind or blood. Then the mass comes in intestines or cans. The sausages are cooked, cooled and stored in this packaging. Classic cooked sausages are liver and blood sausages.
How do you recognize good salami?
Clear guidelines only apply to packaged salami: Only salami types that contain at least 30 percent fat-free pork may be called "1A". Terms such as "noble", "delicacy", "delicatessen" and "gourmet" also stand for good quality. The standard is not quite as high as with "1A". Flowery formulations such as "summer", "traditional" or "farmer's salami" say nothing about the quality. Here it is sufficient if the butcher meets the minimum requirements described in the food book.
Are organic sausages better?
Sausage with the organic seal is produced in the same way as conventional sausage. With a few exceptions, ingredients from organic production are used. Curing salt, ascorbic acid, natural smoke and sugars, for example, are also permitted. Sausages from the associations Bioland, Demeter and Gäa do not use curing salts or phosphate.
How healthy is sausage?
The sausage contains many nutrients such as protein, iron, zinc and vitamins, but also often questionable contents such as nitrite curing salt, phosphate and fat. The German Nutrition Society therefore recommends eating a maximum of 600 grams of meat and sausage per week. Sausages often contain 25 percent fat and more. A healthy alternative to bread is ham with a fat content of three to five percent fat.
Where does the currywurst come from?
The currywurst is one of the most popular sausage specialties. There are several theories about how it came about. Supporters of the Berlin school believe that snack bar owner Herta Heuwer invented the Kultwurst in 1949 on a rainy evening in her Berlin snack bar. Ten years later she patented her "Chillup Sauce". But the people of Hamburg also lay claim to the invention of the currywurst. They refer to the novel "The Discovery of Currywurst" by Uwe Timm. The author claims to have eaten a currywurst in Hamburg as early as 1947. The fact is that the Berliners can historically prove their version better.
What is currywurst made of?
They are available with or without a casing, as boiled or bratwurst. In general, the variant without a casing is considered the Berlin original. Nevertheless, you can find both variants in many snack bars in the capital. There are historical reasons for this: There were fewer animal casings in the GDR, so the currywurst was produced without casing. The West Berlin sausage was mainly sold with skin. As a boiled pork sausage, it is fried in so-called fat pans. The sauce is fruity rather than spicy. The curry powder does not go into the sauce, but on top of it.
Hamburgers prefer to eat their sausage with intestines. In many snack bars in Hamburg, the sausage is fried in the pan. Unlike in Berlin, in Hamburg you have a bratwurst. The curry powder is already in the sauce, which tastes hotter than the competing product from Berlin.
How Much Meat is Healthy?
Germans like to eat meat. It fills you up, provides important minerals and essential vitamins. However, too much can also be harmful. more
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