Wurst ist eine Zubereitung aus zerkleinertem Fleisch, Speck, Salz und Gewürzen, bei bestimmten Sorten auch unter Verwendung von Blut und Innereien. Die vorbereitete Masse, das Brät, wird in Därme, Blasen oder Mägen gefüllt und je nach Sorte durch Kochen oder Backen gegart bzw. durch Trocknen und/oder Räuchern konserviert. Bei industriell hergestellter Wurst werden häufig Kunstdärme, auch Gläser und Konservendosen verwendet.]]> Zur Herstellung von Wurst wird möglichst frisches Fleisch (vor allem vom Schwein, Rind und Kalb, daneben auch von Lamm, Geflügel (Geflügelwurst), Pferd und Wild) und Speck fein gewiegt bzw. mit dem Fleischwolf zerkleinert und mit den Gewürzen versetzt. Für sehr feine Würste wird die Masse zusätzlich mit dem Kutter zu einem homogenen Teig verarbeitet. Nach den Herstellungsverfahren werden Wurstsorten in drei Gruppen unterteilt:

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59d88363-db15-11dc-8264-9f7a6a6ce285 2e9d0217-db15-11dc-8264-9f7a6a6ce285 450c91ad-db15-11dc-8264-9f7a6a6ce285 Rohwurst besteht aus rohem Fleisch, Speck und Gewürzen und wird entweder frisch verzehrt oder durch Trocknen bzw. Räuchern konserviert. Bei dieser Reifung spielen zusätzlich Milchsäurebakterien, teils auch Edelschimmel, eine Rolle. Rohwürste werden weiter unterteilt in streichfähige und schnittfähige Rohwürste. Typische streichfähige Rohwürste sind die nicht oder nur kurz gereifte Mett- und Teewurst. Typische schnittfeste Rohwürste sind die länger gereiften, harten Würste wie Salami, Landjäger und Zervelatwurst.

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a6ba5e2b-db15-11dc-8264-9f7a6a6ce285 cdb21b47-db15-11dc-8264-9f7a6a6ce285 84b988a2-db15-11dc-8264-9f7a6a6ce285 d22ccdfa-db15-11dc-8264-9f7a6a6ce285 6925e6f6-db15-11dc-8264-9f7a6a6ce285 411eae72-de03-11dc-afee-9f7a6a6ce285 bc322041-db15-11dc-8264-9f7a6a6ce285 5a8fcc41-e37e-11dc-a72c-9f7a6a6ce285 6f27aed9-db15-11dc-8264-9f7a6a6ce285 Brühwurst wird aus sehr feinem Brät, häufig unter Zusatz von Pökelsalz, hergestellt. Dem Brät wird Wasser oder Eis zugesetzt und die Würste werden, teilweise nach dem Heißräuchern, gebrüht oder bei mäßiger Temperatur gebacken. Dem Brät können auch Einlagen wie Speck- oder Schinkenwürfel zugesetzt sein. Bekannte Brühwürste sind Frankfurter und Wiener, Mortadella, Lyoner (Fleischwurst) und Weißwurst. Im weiteren Sinn gehört auch Leberkäse zu den Brühwürsten. 

Kochwurst wird vorwiegend aus bereits gekochten Zutaten wie Leber, Zunge oder Fleisch hergestellt, die mit Blut, Grütze oder Gelee gebunden werden. Sie werden im ganzen noch einmal gegart, teilweise auch geräuchert. Zu den Kochwürsten gehören Blut- und Leberwurst, Grützwurst, Presskopf, Pfälzer Saumagen und Haggis.

 

Dieser Artikel basiert auf dem Artikel " Wurst"aus der freien Enzyklopädie Wikipedia und steht unter der GNU-Lizenz für freie Dokumentation. Hinweise zu den Bildquellen und den jeweiligen Lizenzen.

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Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC we have mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages are subdivided into cooked and dried. Most cured sausages are smoked however this is not mandatory. The curing process itself changes the meat and imparts its own familiar flavors. An example is the difference in taste between a pork roast and a ham.

All smoked sausages are cured. The reason for this is the threat of botulism. The bacterium responsible, Clostridium botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the smoke house and thrives in the 40 °F to 140 °F (5 °C to 60 °C) temperature range. Thus, for safety reasons, the sausages are cured before smoking.

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Both nitrites and nitrates are used in curing meats and making sausages. Nitrites are used for all types of sausages and are the most common. Nitrates are used only in the preparation of the cured dry style of sausages. Over a period of time the nitrates are converted into nitrites. Nitrites themselves are very common in our food supply and for instance are found at levels up to 3,000 ppm by weight (w/w) in foods like beets, lettuce, potatoes, and radishes.

The human digestive system manufactures nitrites and this is likely what prevents botulism which would thrive in the anaerobic conditions and temperature range of the digestive system (gut). Cured meat products typically contain less than 40 ppm w/w nitrites.

Potassium nitrite and potassium nitrate allow sausages with lower levels of sodium. When using the potassium form, it is necessary to include other ingredients to mask the more bitter flavours imparted. Sodium and potassium nitrite are quite toxic to humans with the lethal dose being about 4 grams. As little as 22 mg/kg of body weight can cause death. This is about 2.2 grams for a body mass of 100 kg. Thus, there is enough sodium nitrite in 2 ounces of Prague powder #1 to kill a person.

 

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These are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a smoker because of the danger of botulism.

The primary seasoning agent in fresh sausages is salt and sugar along with various savory herbs and spices and often vegetables including onion and garlic.

A British Fresh sausage typically contains around 10% Butcher's Rusk, 10% Water, 2.5% Seasoning, and 77.5% meat.[1] At point of sale British sausages will often be labelled as "actual meat content X%". As meat can be fatty or lean the X% is calculated using reference tables with the intention being to give a fairer representation of the "visual lean" meat content.
 

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Cured sausages differ from fresh sausages by including 2 teaspoons of cure (Prague powder #1) per 10 pounds of finished product. This is usually interpreted per 10 pounds of meat. This works out to 4 ounces of cure for 100 pounds of sausage.

Next the product is typically hot smoked. However similar effects can be achieved by incorporating liquid smoke in the recipe. Smoking temperatures vary and are typically less than 155 degrees Fahrenheit (68 °C). At a temperature of 152 °F (67 °C) these sausages are fully cooked.

In some cases a cold smoke is used. If so - then the sausage may be cooked in a water bath held at the proper temperature. An example of this process is the preparation of Braunschweiger. In this style of sausage, after stuffing into 2.75 inch to 3 inch hog buns or fiberous casings, the sausage is submerged in 160 °F (70 °C) water for 2 to 2½ hours until the internal temperature reaches 152 °F (67 °C). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 115 to 120 °F (46 to 49 °C) for 2-3 hours.

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411eae72-de03-11dc-afee-9f7a6a6ce285 Cured dry sausages are prepared in a similar fashion to cured cooked sausages. The major difference is that Prague powder #2 will be used in place of Prague powder #1. In addition certified meats must be used. Since these products are never heated to a temperature that can kill trichinosis it is necessary to accomplish this by other methods. The usual method is via freezing. Pork may be rendered acceptable for use in dry sausages by freezing it using the following guidelines: 5 °F 20-30 days /  -10 °F 10-20 days / -20 °F     6-12 days.

The specific regulations are quite complex and are beyond the scope of this article. They depend on the thickness of the cuts of meat, the packaging method, and other factors. In addition there are very specific requirements as to the times in the drying rooms and the temperatures in the smoke rooms.

While it is quite feasible for the small sausage kitchen or hobbyist to produce excellent cured dry sausages, a great deal of technical information is required. Alternatively certified pork can be simply purchased.

 

This article uses material from the Wikipedia  article " Sausage making" and is licensed under the GNU Free Documentation License.

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