Brühwurst

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.

File:Lyoner-1.jpg]]

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, Weisswurst (white sausage), meatloaf, Burenwurst)
• Coarse cooked sausage (smoked sausage, Krainer sausage, beer sausage, Krakauer)
• Cooked sausage with inserts (Käsekrainer, ham sausage).

Additional types of brühwurst include Bierschinken, Knackwurst and Bierwurst.

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.

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• List of sausages

{{Reflist|refs=

{{cite book | title=Water in Foods: Fundamental Aspects and Their Significance in Relation to Processing of Foods | publisher=Elsevier Science | year=2013 | isbn=978-1-4832-9266-3 | url=https://books.google.com/books?id=p1fgBAAAQBAJ&pg=PA424 | access-date=28 March 2015 | page=424}}

{{cite book | last=Rahman | first=S. | title=Handbook of Food Preservation, Second Edition | publisher=CRC Press | series=Food Science and Technology | year=2007 | isbn=978-1-4200-1737-3 | url=https://books.google.com/books?id=sKgtq62GB_gC&pg=PA882 | page=882}}

{{cite book | last1=Hurt | first1=J. | last2=King | first2=J. | title=The Complete Idiot's Guide to Sausage Making | publisher=DK Publishing | series=The Complete Idiot's Guide | year=2012 | isbn=978-1-101-57224-5 | url=https://books.google.com/books?id=cDulTVhY09sC&pg=PT96 | page=96}}

{{cite book | last1=Davidson | first1=A. | last2=Jaine | first2=T. | last3=Davidson | first3=J. | last4=Saberi | first4=H. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA719 | page=719}}

{{cite book | last=Vos | first=H. | title=Passion of a Foodie – An International Kitchen Companion | publisher=Strategic Book Publishing & Rights Agency (SBPRA) | year=2010 | isbn=978-1-934925-63-8 | url=https://books.google.com/books?id=spY3ct9PBxEC&pg=PA581 |page=581}}

{{cite book | last=Eve | first=Z. | title=Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World | publisher=Menasha Ridge Press, Incorporated | year=2010 | isbn=978-0-89732-775-6 | url=https://books.google.com/books?id=9MEfv2p2JP4C&pg=PT42}}

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• {{cite book | last1=Gosting | first1=D.C. | last2=Doyle | first2=E. | last3=Institute | first3=F.R. | title=Food Safety 1990: An Annotated Bibliography of the Literature | publisher=Elsevier Science | series=Food safety | year=1991 | isbn=978-1-4831-0019-7 | url=https://books.google.com/books?id=qQDLBAAAQBAJ&pg=PA444 |page=444}}
• {{cite web | url=https://books.google.com/books?id=Oz0sAAAAMAAJ&q=Br%C3%BChwurst | title=Bulletin of Hygiene | publisher=Bureau of Hygiene and Tropical Diseases (London, England) | work=Volume 6 | date=1931 | pages=284}}

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Category:German sausages

Category:Cooked sausages