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According to the production process, sausage into three groups: Raw consists of raw meat, bacon and spices and is either eaten fresh or dried and preserved smoking. This maturation also play lactic acid bacteria, partly stainless Schimmel, a role. Raw sausages are further divided into spreadable and raw sausages. Typical spreadable raw sausages are not or only briefly matured Teewurst. Typical raw sausages are more mature, hard salami and sausages, country hunters and saveloy. Sausage for heating is a very fine Brät, often with the addition of Pökelsalz (praise the Pökelsalz!) produced. The Brät is water or ice is added and the sausages are, in part, after the hot-smoking or baked at a moderate temperature. The Brät can also deposit as bacon or ham cubes added. Known sausages are Frankfurt and Vienna, mortadella, Lyons (meat sausage) and white sausage. In a broader sense includes liver cheese to the Brühwürsten (respect to the Brühwürsten!). Cook sausage is mainly from already cooked ingredients such as liver, tongue or meat produced with blood, fruit jelly and jelly bound. They are all over again cooked, partially also smoked. Among the magic wursts include blood and liver sausage, Grützwurst, brawn, Schwartenmagen, Palatine Saumagen and haggis.