Meat delicacies. Braunschweig sausage

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

This product appeared in Russia in 1934. It was then that food processing technologists developed a recipe for the production of Braunschweig sausage. At that time, the food industry was guided by the culinary traditions of tsarist Russia, which took a lot from European masters. Especially it concerns the technology of sausage production. This explains the "German" name of the Soviet product. In Germany, the Braunschweig sausage had a completely different appearance, and now it is no longer produced there. In Russia, this recipe has been preserved and practically has not changed since sausages began to be produced for the first time.

According to the classical version, the Braunschweig sausage is made from beef and pork of the highest grade with the addition of a spinal bob. It is thanks to him that this sort of sausage has a characteristic pattern. In addition to meat, the product includes Madeira, cognac, honey, cinnamon, nutmeg.

Depending on the type, these components are contained in different proportions. Not surprisingly, the Braunschweig sausage, the price of which, of course, is higher than that of a conventional serverel, is considered a delicacy. Smoked sausage is called because the process of smoking is raw.

This Braunschweig sausage has a light brownish or reddish tinge. She has a characteristic smell - smoked and spicy. When pressing, the loaf should not be pierced, but remain firm. This is an indicator that the product is of high quality and all production conditions are in line with the standards. According to GOST, Braunschweig sausage in the composition should have forty-five percent of beef meat and twenty-five percent of pork of the highest grade. If the manufacturer does not comply with this ratio, then the product color will be paler than the regulated one. For example, the predominance of light pink shades is an indication that the content of pork is exceeded. Also, according to the norms, the length of the loaf should not be more than fifty centimeters.

Light plaque mold is not evidence of spoiled product.
On the contrary, the salt-mold crust is an indicator of quality, aging and the corresponding taste of the sausage. When choosing, be attentive to what is written on the product label. If the package indicates the first grade, it means, before you is not a real Braunschweig sausage. A genuine product can only be of the highest grade.

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

So, the real Braunschweig sausage should not be soft, the color of the meat is by no means pink, slices of bacon are only white, and it can only be marked with the highest grade.