German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted.
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England and the entire United Kingdom have a great tradition and high consumption of sausages (sausages), both fresh and emulsified (sausages). They consume it at every meal, including breakfast, in the traditional full English breakfast, which is more of a meal than a breakfast. The name “bangers” appeared around 1919 during the First World War, when sausages were prepared with cheap products, such as bread, as meat was scarce.
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Natural casings are traditional casings and have some advantages over artificial casings, such as:
Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.
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Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.
You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.
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To better understand the relationship between food safety and the particular characteristics of each product, it is extremely important to understand all preservation techniques to apply or intentionally omit them according to the specific product desired. We often want to create products that deviate from the traditional, but to do so it is essential to understand what each change can result in food safety.
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Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. For this ham recipe you will need a good knife, collagen sheet, elastic net and culinary twine. The rest is patience and attention to the details of the process. This is a very beautiful and decorative ham due to the colorful peppers. It's a very beautiful and tasty recipe!
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Making ham at home is not as complicated as it may seem, it is actually quite simple having some basic charcuterie ingredients and equipment on hand to speed up the process. You will need a good knife, plastic casing and a bagger or wide funnel. The rest is patience and attention to the details of the process. This is a rustic ham, with visible pieces of meat. It's a very tasty recipe!
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Microorganisms can play very important roles in food, and it is possible to classify them into 3 groups, depending on the type of interaction between microorganism and food.
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These are agents found in natural sources whose proteolytic enzymes break down meat protein fibers into amino acids, giving them a much softer texture. The main certified and used natural softeners are salts, acids, drinks and fruits.
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