![]() ![]() The German word “gegart” means “cooked or steamed”. Typical examples: Teewurst, Braunschweiger, Grobe Mettwurst. They are made with softer fats in order to be spreadable, fine grind (occasionally coarse or medium) with shorter drying process and a shorter shelf life than the sliceable ones, usually cold smoked. Streichfähige Rohwürste - spreadable raw sausages. Typical examples: Salami, Feldkieker, Plockwurst, Berliner Knacker. ![]() Usually made with starter culture and cold smoked. Schnittfeste Rohwürste - sliceable raw sausages characterized by coarse grind, firm texture and long shelf life. These are raw sausages, basically fermented sausages (not cooked), having red color - made with sodium nitrite (Cure #1 or Cure #2), can be stored at 10° C (50° F), and usually cold smoked. Classification of German Sausages (Wurstwaren) Rohwürste There are low fat sausages, wild game sausages and so on. Both guides include only historically well-established sausages, however, there are many more sausages that are known to exist. Adding both guides together comes to 574 sausages. The Austrian Guide to Food Products (Part/B14/Meats and Meat Products)-Österreichisches Lebensmittelbuch, Codexkapitel/B14/Fleisch und Fleischerzeugnisse lists 139 sausages. The guide does not discuss spice selection, temperatures or manufacturing processes. It specifies what meat and in what proportion is used for different sausages, whether it is cured or not, degree of comminution (fine or coarse) and the size of casings. Section 2.2 describes sausage types, their names and material selection. Most popular sausages are covered in the German Guide to Meats and Meat Products - Leitsätze für Fleisch und Fleischerzeugnisse. The number of German sausages is mind-boggling and it is impossible to estimate the exact number, all we can say that there are plenty, way over 1,000. Many German sausages have a long tradition: Thüringer Rostbratwurst dates back to 1404, Feldgieker-1488, Eichsfelder Feldgieker-1718, many others are 100-200 years old. With all due credit given to Greeks and Romans who were the first ones to make sausages, the undisputed fact remains that Germany with its over 1,000 sausages remains the world’s sausage capital. The German sausages are named by: the method of production (fermenting and drying or cooking), the type of meat, filler material or spice used, the region or the city in which sausages were made. Sausages are also used as an ingredient in other German foods, such as soups, stews, and casseroles.There are hundreds of different German sausages so to better understand them it would be beneficial to know how they are classified and named. Some varieties, such as Bratwurst and Weisswurst, are excellent grilled. Sausages are often eaten on their own, accompanied with such German favorites as Sauerkraut, potato salad, bread rolls ( Brötchen), mustard, and/or horseradish. In German cuisine, there are four different categories of sausages: Fresh/Raw, Cooked, Boiled, and the well-known Bratwurst. ![]() Sausages are casings (natural or synthetic) stuffed with finely chopped pork or other meat. Some German restaurants offer an Aufschnitt Platte - a tray of cold cuts, usually accompanied with bread, butter, and pickles, onions, or other vegetables. Cold cuts of German sausages are mainly available at German delicatessens and German food stores. They are most often eaten cold with bread. The German word Wurst actually refers to both cold cuts ( Aufschnitt) and sausages.Ĭold cuts are slices of very large sausages, cooked meats, hams, and cheese. ![]() Although not all are available here in the U.S., your local German delicatessen has a large variety of delicious German sausages and cold cuts to choose from. From Blutwurst to Weisswurst, from Frankfurters to Salami - there are over 1,500 different kinds of wurst. Worldwide, Germany offers the largest selection of wurst. Wurst is a German specialty and a big part of German cuisine. ![]()
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