''Brühwurst'' ("scalded sausage" or "parboiled sausage") is the collective name for several types of

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. ...

s according to the German classification. They are a cooked sausage that are scalded (

parboiled Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French ''parbouillir'', 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition. The w ...

), 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 dog A hot dog is a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The term ''hot dog'' can also refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a frankfurter ( Frankfurter Würs ...

s) and cooked smoked sausages (e.g.

kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ''sausage'' ...

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 In polymer chemistry, gelation (gel transition) is the formation of a gel from a system with polymers. Branched polymers can form links between the chains, which lead to progressively larger polymers. As the linking continues, larger branched p ...

) are crucial factors in cooked sausage.

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 Lyon (Franco-Provençal: ''Liyon'') is a city in France. It is located at the confluence of the rivers Rhône and Saône, to the northwest of the French Alps, southeast of Paris, north of Marseille, southwest of Geneva, Switzerland, north ...

, '' Weisswurst'' (white sausage), meatloaf, '' Burenwurst'') * Coarse cooked sausage ( smoked sausage, Krainer sausage, beer sausage, '' Krakauer'') * Cooked sausage with inserts (''

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 ...

'', 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.

Characteristics and processing

Types

Army provisions

See also

References

Further reading