Bruehwurst

Bruehwurst are frankfurter-type sausages which are heat treated during preparation, scalded rather than sold raw. The various types include beutelwurst and bockwurst, the pale veal sausage popular in Germany. Skinless varieties are produced by heating the sausage emulsion in a mould, so that the outer layer of emulsion sets to form a firm skin without a natural casing. For optimum quality, bruehwurst sausages are traditionally made from slaughter-warm meat, which gives superior binding and texture. Major defects include weakness of flavour and incorrect use of seasonings, which quality control must guard against.