Brühwurst

Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification.^[1] They are a cooked sausage that are scalded^[2] (parboiled),^[3] as opposed to being raw. They are typically prepared from raw meat that is finely chopped, are sometimes smoked, and are typically served hot.^[3][4]

Not to be confused with Bratwurst.

Brühwurst

Various cooked sausages: Lyoner, Austrian smoked sausage and veal sausage
Type	Sausage
Place of origin	Germany
Media: Brühwurst

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

Fine Lyon sausage in a natural casing

According to German guidelines, parboiled sausages are divided for meat and meat products, broadly divided into four groups:

• Cooked sausages (frankfurters,^[3][4] Debrecener)
• Boiled sausage, minced (Lyon, Weisswurst^[4][5] (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^[4] 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.^[6][7]

See also

• Food portal

• List of sausages

References

1. "Deutsche Lebensmittelbuch" [German food guidelines]. Federal Ministry of Food and Agriculture (Germany). Archived from the original on 8 September 2015. Retrieved 22 August 2015.
2. Hurt, J.; King, J. (2012). The Complete Idiot's Guide to Sausage Making. The Complete Idiot's Guide. DK Publishing. p. 96. ISBN 978-1-101-57224-5.
3. Davidson, A.; Jaine, T.; Davidson, J.; Saberi, H. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 719. ISBN 978-0-19-104072-6.
4. Eve, Z. (2010). Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press, Incorporated. ISBN 978-0-89732-775-6.
5. Vos, H. (2010). Passion of a Foodie – An International Kitchen Companion. Strategic Book Publishing & Rights Agency (SBPRA). p. 581. ISBN 978-1-934925-63-8.
6. Water in Foods: Fundamental Aspects and Their Significance in Relation to Processing of Foods. Elsevier Science. 2013. p. 424. ISBN 978-1-4832-9266-3. Retrieved 28 March 2015.
7. Rahman, S. (2007). Handbook of Food Preservation, Second Edition. Food Science and Technology. CRC Press. p. 882. ISBN 978-1-4200-1737-3.

Further reading

• Gosting, D.C.; Doyle, E.; Institute, F.R. (1991). Food Safety 1990: An Annotated Bibliography of the Literature. Food safety. Elsevier Science. p. 444. ISBN 978-1-4831-0019-7.
• "Bulletin of Hygiene". Volume 6. Bureau of Hygiene and Tropical Diseases (London, England). 1931. p. 284.