Various cooked sausages: Lyoner, Austrian smoked sausage and veal sausage
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| Type | Sausage |
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| Place of origin | Germany |
Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification.[1] They are a cooked sausage that are scalded[2] (parboiled),[3] as opposed to being raw. They are typically prepared from raw meat that is finely chopped, are sometimes smoked, and are typically served hot.[3][4]
In the English-speaking world such sausages are usually divided into two classes: cooked sausages (e.g. hot dogs) and cooked smoked sausages (e.g. kielbasa).
The consistency of a scalded sausage depends on the water binding capacity of the meat. This is particularly high immediately after slaughter, so that sausages were traditionally made from "still warm, freshly slaughtered" meat. In contemporary times, sausages are mainly produced using chilled or matured meat. In addition, fat stabilization and structure formation (gelation) are crucial factors in cooked sausage.
According to German guidelines, parboiled sausages are divided for meat and meat products, broadly divided into four groups:
Additional types of brühwurst include Bierschinken, Knackwurst[4] and Bierwurst.
Brühwurst have been used in army provisions as a non-perishable food (that does not require refrigeration) and as a food that has properties similar to fresh products.[6][7]
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| Overview |
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| Fresh sausage |
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| Dry sausage |
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| Smoked sausage |
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| Cooked sausage |
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| Cooked smoked sausage |
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| Precooked sausage |
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| Grilled sausage |
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| Related articles |
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Authority control databases: National  |
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