Braunschweig sausage

In the family of raw smoked sausages, the brightest representative is Braunschweig sausage. By the way, a distinctive feature of raw smoked sausages, which are often called solid smoked sausages, is the way they are made: they are smoked raw. It is worth noting that all the methods and signs of the correct choice of other types of raw smoked sausages are somehow correlated with this most famous sausage.

In general, in Russia, 1934 is considered the beginning of the history of Braunschweig sausage - it was then that technologists developed a recipe for the production of new raw smoked sausage. It is interesting that when developing raw smoked sausages in the USSR, they focused primarily on the history of Russian-made products, also on sausages from the German Sloboda, which have been since the time of Peter. Thanks to this, the name Braunschweig sausage came from Germany. At the same time, oddly enough, it was in Russia that this recipe was preserved - in Germany such sausages are no longer made.

Braunschweig sausage is rightfully considered an elite among delicacies of meat - this is a favorite treat on any festive table, although not everyone can afford it due to the high cost. However, if you indulge yourself during the holidays, then undoubtedly the best product is Braunschweig sausage.

Composition of Braunschweig sausage

Due to the fact that Braunschweig sausage mainly contains a muscle component - beef and pork - its appearance should be light brown, slightly pinkish, with a characteristic smoked aroma. The loaf of high-quality Braunschweig sausage is hard, does not miss at hand.

According to GOST, Braunschweig sausage should include at least 45 percent of beef, and the highest grade, but the amount of pork should be no more than 25 percent. If this ratio is violated, the Braunschweig sausage turns pale - for example, the light pink hue indicates the predominance of pork. High-quality Braunschweig sausage is distinguished by a brown-red color. The calorie content of Braunschweig sausage is about 491 kcal per 100 grams.

In addition, traditionally the length of the Braunschweig sausage loaf should not be more than 50 centimeters, while the loaf itself is necessarily straight. The light plaque of dry mold is not a defect, and the presence of protruding salt on the surface speaks of high quality, sufficient exposure and excellent taste of the meat product.

If you were offered Braunschweig sausage, on the label of which there is a 1st grade, then you have counterfeit: this product always belongs to the highest grade of raw smoked sausages. By the way, carefully read the composition of Braunschweig sausage: in addition to the meat component, it can contain cognac, wine, madera, honey, cinnamon and nutmeg.