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Brühwurst
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. In 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. Types According to German guideli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * * Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami By country Note ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bierwurst
''Bierwurst'' is a German cooked, smoked ''Brühwurst'' sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. It is usually sold as sandwich meat. Unsmoked, fresh ''Bierwurst'' will last for two days in the refrigerator. Pre-cooked Bierwurst will last for 5 to 7 days. Contrary to the name, ''Bierwurst'' ("beer wurst", literally "beer sausage") does not contain any beer, but rather, is eaten as a snack with beer. '' Bierschinken'' is eaten in a similar way. See also * List of sausages * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bierschinken
''Bierschinken'' (in Austria and Switzerland ''Krakauer'') or ''Schinkenwurst'' ("ham wurst", literally "ham sausage") is a form of sausage or cold cut particularly common in German-speaking countries. It is a fine ''Brühwurst'' of cured pork, beef or poultry meat (and sometimes mixed), plus bacon and spices with a coarse deposit of pork pieces or cooked ham. It may be slightly smoked. It is usually sold sliced in delicatessens, but it can also be found preserved in cans. Contrary to the name, ''Bierschinken'' (literally "beer ham") does not contain any beer, but rather, is eaten as a snack with beer. See also * List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ... References {{reflist German sausages Austrian sausages Swiss sausages Cooked sausages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frankfurter Würstel
A Vienna sausage (german: Wiener Würstchen, Wiener; Viennese/Austrian German: ''Frankfurter Würstel'' or ''Würstl''; Swiss German: ''Wienerli''; Swabian: ''Wienerle'' or ''Saitenwurst'') is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking. The word ''Wiener'' is German for ''Viennese''. In Austria, the term "Wiener" is uncommon for this food item, which instead is usually called ''Frankfurter Würstl''. Europe In some European countries, cooked and often smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher shops may be called by a name (such as in German or French) which translates in English as "Vienna sausage." Traditionally, they are made from cured pork, but in Eastern and Southern Europe, sausages made from chicken or turkey are more common; these are also sold in places with a significant population of people who do not eat pork for religious reasons. W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Käsekrainer
Käsekrainer is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at Würstelstand outlets. It is a variety of Carniolan sausage. Käsekrainer was invented by two people from Upper Austria, chef Herbert Schuch from Buchkirchen and Franz Thalhammer in the late 1960s. Preparation and variants Käsekrainer can be cooked, roasted or grilled. The original Käsekrainer is served with mustard and freshly cut horseradish, other varieties with mustard and ketchup, optionally sprinkled with curry powder. A popular dish is the Käsekrainer hot dog, where a Käsekrainer is served in a hollow piece of white bread with mustard and/or ketchup. The Käsekrainer Bosna sandwich, resembling a sandwich, is known as a "Kafka" in the Linz area. Käsekrainer should not be confused with the Berner sausage, a Vienna sausage (Austrian: ''Frankfurter'') cut lengthways, filled wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weisswurst
A Weisswurst (German ''Weißwurst'' , literally ''white sausage''; bar, Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness. As they are not smoked or otherwise preserved they are very perishable. ''Weißwürste'' were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. There is a saying that the sausages should not be allowed to hear the noon chime of the church bells. Even today, most Bavarians never eat ''Weißwürste'' after lunchtime (though it is perfectly acceptable to have a lunch consisting of Weißwürste at, say, half past one). The sausages are heated in water—well short of bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Sausage
''Bierwurst'' is a German cooked, smoked ''Brühwurst'' sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. It is usually sold as sandwich meat. Unsmoked, fresh ''Bierwurst'' will last for two days in the refrigerator. Pre-cooked Bierwurst will last for 5 to 7 days. Contrary to the name, ''Bierwurst'' ("beer wurst", literally "beer sausage") does not contain any beer, but rather, is eaten as a snack with beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce .... '' Bierschinken'' is eaten in a similar way. See also * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elsevier
Elsevier () is a Dutch academic publishing company specializing in scientific, technical, and medical content. Its products include journals such as ''The Lancet'', ''Cell'', the ScienceDirect collection of electronic journals, '' Trends'', the '' Current Opinion'' series, the online citation database Scopus, the SciVal tool for measuring research performance, the ClinicalKey search engine for clinicians, and the ClinicalPath evidence-based cancer care service. Elsevier's products and services also include digital tools for data management, instruction, research analytics and assessment. Elsevier is part of the RELX Group (known until 2015 as Reed Elsevier), a publicly traded company. According to RELX reports, in 2021 Elsevier published more than 600,000 articles annually in over 2,700 journals; as of 2018 its archives contained over 17 million documents and 40,000 e-books, with over one billion annual downloads. Researchers have criticized Elsevier for its high profit marg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knackwurst
Knackwurst () (in North America sometimes spelled knockwurst () refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production. Etymology and pronunciation The German noun ''Knackwurst''—which, in English, is sometimes corrupted as ''knockwurst''—comes from the German verb ''knacken'' () ("to crack") or the adjective ''knackig'' () ("crisp"). This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop", often exploding the juices, when bitten into (authentic example: ). (Cf. the British term "banger".) The term ″Knackwurst″ came up in Germany the middle of the 16th century. In Germany, all different kinds of ''Knackwürste'' are abbreviated ''Knacker'' (). ''Knockwurst'' in the US In North America, a ''knockwurst'' refers to a short, plump sausage originating from northern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ham Sausage
Ham sausage is a sausage prepared using ham and other ingredients, the latter varying by location. It is a part of the cuisines of China, Germany, Poland and the United States. Ham sausage is a mass-produced food product. By country China Autoclaved ham sausage is branded as "Ham Sausage" in China. Ham sausage is mass-produced and consumed in China, and several varieties of the product exist in the country. The Chinese ham sausage is a mixture of meat and starch, as well as low concentrations of water, vegetable oil, salt, monosodium glutamate and other food additives. A very small amount of ham sausage produced in China is exported to Japan (around .02% in 2004). The Chundu Group is an example of a Chinese company that produces ham sausage. Germany In German cuisine, ham sausage (''Schinkenwurst'') is made from ham mixed with varying amounts of bacon, ground pork, beef, meat trimmings, garlic, and spices. The mixture is stuffed into casings, can be smoked, and is cooked in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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