Sausage: Brühwurst

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

This term means a parboiled sausage, made from finely chopped raw meat, not intended for keeping, usually scalded by the manufacturer, sometimes smoked, to be heated before serving, always sliceable, often red in colour. Examples are:

  • frankfurter and Wiener, and the larger version, Bockwurst;

  • Bierschinken, a large pork sausage studded with pistachio nuts;

  • Knackwurst, pork and beef, flavoured with cumin and garlic;

  • Extrawurst, fairly large and very finely chopped, mainly used in Austria;

  • Weisswurst (white sausage), a speciality of Munich, which is made from veal only and is deathly white, with a flavour so slight as to be almost undetectable, and for which a special mustard has been designed, eaten only with it;

  • Bierwurst, a coarse pork and beef sausage flavoured with garlic;

  • Schinkenwurst (ham sausage), a Westphalian sausage made from flaked ham, smoked over a fire of beechwood and juniper berries.