Braunschweig sausage is the brightest representative of smoked sausages. All the features of the right choice and the characteristics characteristic of this product are usually correlated with this type. In this article we will tell you what the smoked sausage Braunschweig is, about its features and history of occurrence.
This product appeared in Russia in 1934. It was then that food production technologists developed the recipe for the production of Braunschweig 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, Braunschweig sausage had a completely different look, and now it is no longer produced there. In Russia, this recipe has been preserved and has not changed much since the first sausage was produced.
According to the classic version, Braunschweig sausage is made from beef and pork of the highest grade with the addition of spine shpig. It is thanks to him that this sort of sausage has a characteristic pattern. In addition to meat, the composition of the product includes madeira, cognac, honey, cinnamon, nutmeg.
Depending on the species, these components are contained in different proportions. Not surprisingly, Braunschweig sausage, the price of which, of course, is higher than that of an ordinary cervelat, is considered a delicacy. Raw sausage is called because the process of smoking occurs in its raw form.
Real Braunschweig sausage has a light brownish or reddish hue. Her smell is characteristic - smoked and spicy. When pressed, the loaf should not slip, but remain firm. This is an indicator that the product is of high quality and all production conditions comply with the standards. According to GOST, Braunschweig sausage should contain forty-five percent of beef meat and twenty-five percent of premium pork. If the manufacturer does not comply with this ratio, the color of the product will be paler than the regulated one. For example, the predominance of light pink shades is evidence that the pork content is exceeded. Also, according to the norms, the length of the loaf should be no more than fifty centimeters.
Light mold deposits are not indications of product deterioration.
On the contrary, the salt-mold crust is an indicator of the 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, it means that this is not a real Braunschweig sausage. An authentic 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, real Braunschweig sausage should not be soft, the color of the meat is by no means pink, the pieces of lard are only white, and it can only be labeled with the highest grade.