John Myers
Boiled sausage is a collective term for types of sausage that are heat-treated during production by scalding, baking, or in some other way. This creates a solid structure that makes these types of sausage cut-resistant. The best-known include Wiener and Frankfurter sausages, but also meat sausage, mortadella, Jagdwurst, Bierwurst, Lyoner and Leberkäse.
Origin
The Romans supposedly loved sausages. They ate sausages as a starter. Roast pigs stuffed with sausages were also on the tables as a main course. In general, sausages are divided according to their manufacturing process: There are boiled sausages, boiled sausages and raw sausages. The boiled sausages are – true to their name – boiled. Their raw mass, the so-called sausage meat, is very fine, mostly made of pork, beef or veal with or without muscle meat.
Season
All types of boiled sausages are available all year round both at the fresh counter and as packaged self-service goods in the refrigerated counter. In addition, boiled sausages are also offered as cold cuts or sausages in jars or cans.
Taste
Boiled sausages have a fine, spicy meat aroma. In contrast to boiled sausages, boiled sausages remain firm and crunchy.
Use
Boiled sausages are ideal as a snack, as a topping for bread, as an ingredient in soups, salads, casseroles or as part of a main meal.
Storage
In the case of packaged and still sealed goods, you can use the best-before date as a guide. Loose goods and packages that have already been opened should be used up within a few days.
Nutritional value/active ingredients
Due to the huge variety of boiled sausage recipes, only an average value for the nutritional values can be given here: 100 g boiled sausage contains approx. 12 g protein, around 20 g fat, 0.2 g carbohydrates and 225 kcal/940 kJ.
