Meat delicacies. Braunschweig sausage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Braunschweig sausage is the brightest representative of smoked sausages. All features of the correct choice and signs characteristic of this product are usually correlated with this species. In this article we will tell you what raw smoked Brunswick sausage is, about its features and history.

This product appeared in Russia in 1934. It was then that food production technologists developed a recipe for making Brunswick sausage. At that time, the food industry was guided by the culinary traditions of tsarist Russia, which adopted a lot from European masters. This is especially true for sausage production technology. This explains the "German" name of the Soviet product. In Germany, the Brunswick sausage had a completely different look, and now it is no longer produced there. In Russia, this recipe has been preserved and practically has not changed since the sausage was first produced.

According to the classic version,Braunschweig sausage is made from beef and pork of the highest quality with the addition of back fat. It is thanks to him that this type of sausage has a characteristic pattern. In addition to meat, the product includes Madeira, cognac, honey, cinnamon, nutmeg.

Depending on the species, these components are contained in different proportions. Not surprisingly, the Brunswick sausage, which is of course more expensive than the regular servelat, is considered a delicacy. Raw-smoked sausage is called because the process of smoking it takes place raw.

Real Brunswick sausage has a light brownish or reddish tint. It has a characteristic smell - smoked and spicy. When pressed, the loaf should not sag, but remain firm. This is an indicator that the product is of high quality and all production conditions met the standards. According to GOST, Brunswick sausage must contain forty-five percent beef meat and twenty-five percent premium pork. If the manufacturer does not comply with this ratio, then the color of the product will be paler than the regulated one. For example, the predominance of light pink hues is evidence that the pork content is being exceeded. Also, according to the norms, the length of the loaf should be no more than fifty centimeters.

A light touch of mold is not an indication of the spoilage of the product. On the contrary, a s alt-mold crust is an indicator of quality, aging and the corresponding taste of the sausage. When choosing, be careful what is written on the product label. If the first grade is indicated on the package, then this is not a real Brunswick sausage. Genuine product can only be premium.

The shelf life of this sausage is up to four months even at temperatures above ten degrees. At a lower storage temperature, this period will be longer.

So, a real Brunswick sausage should not be soft, the color of the meat should never be pink, the pieces of bacon should only be white, and it can only be labeled the highest grade.