Ingredient: Sausages - Classification German
Category: Meat - Butchery
Season: All
Germany boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages.
Raw sausages are made with raw meat and are not cooked. They are preserved by lactic fermentation, and may be dried, brined or smoked.
Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami.
Cooked sausages may include water and emulsifiers and are always cooked.
They will not keep long. Examples include Jagdwurst and Weißwurst.
Pre-cooked sausages are made with cooked meat, and may include raw organ meat.
They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst. |