283: Different types of sausages in Austria

While shopping in Austria, you will come across a wide variety of sausages. Below is some classified information about sausages.

Ingredients of a sausages:

• Meat => minced
• Fat => minced
• Salt
• Spices (pepper, paprika, caraway, etc.)
• Water or ice
• Additions (pistachios, paprika, etc.)
• Additives (sugar, glutamate, etc.)

Meats used in sausages:

• Beef (Rindfleisch)
• Veal (Kalbfleisch)
• Pork (Schweinefleisch)
• Poultry meat (Geflügelfleisch)
  • Turkey meat (Putenfleisch)

Sausage skins:

• Natural casings, intestines (Naturdärme) => It can be eaten!
• Synthetic skins (Kunsthäute) => It should be removed when eating

1- Raw (uncooked) sausages (Rohwürste)

• They are eaten fresh, dried or smoked (Geräucherte)
• Example: Salami (=> salted meat, Italian)

2- Brühwürste

• They are heated, baked or fried.
• Lower fat than raw sausage
• Brätwürste => finely minced, for example Frankfurter
• Fleischwürste => not minced well, for example Mortadella and Debreziner
• Procedure: => chopping (kuttern) => frying (brät) => filling (füllen) => scalding (brühen) => cooling (kühlen)

3- Cooked (boiled) sausages (Kochwürste)

• They are completely or partly cooked meat (not raw meat) and sometimes smoked.
• Blood and offal are added as well.
• Examples: Leberwurst, Blutwurst, Pasteten (=> french) etc.
• Procedure: => chopping (kuttern) => erhitzen (heating) => cooling (kühlen)

• Würste (sausages)
• Wursthaut (sausage skin)
• Schinken (ham)
• Brät (fry)
• Brühen (brew)
• Räuchern (smoking)
• verzehren (consume)

• Foods in Austria – Appetizer
• Foods in Austria – Soups
• Foods in Austria – Salads
• Foods in Austria – Main course
• Foods in Austria – Side dishes
• Foods in Austria – Dessert
• Foods in Austria – Snack
• Foods in Austria – Breads, pastries and cakes
• Foods in Austria – Sauce
• Drink in Austria – non Alcoholic
• Drink in Austria – Alcoholic