THE TYPES OF SAUSAGE
Raw sausage

Raw sausages are made from raw, partially frozen beef or pork and bacon and are mainly eaten raw. They are reddened and do not need to be refrigerated. The ideal storage temperature for raw sausages is 12 to 15 degrees Celsius.
For production, the raw materials are chopped up, chopped in technical terms, mixed with nitrite curing salt, seasoned and then stuffed into casings or other sausage casings. The sausage casings must be breathable, elastic and permeable to water and vapor, as the sausages release water and shrink as they mature. Like raw ham, they are matured in air-conditioned rooms in which the initially relatively high humidity (approx. 90 percent) continuously decreases. The resulting drying out makes the raw sausages firm to the cut.
Most raw sausages are smoked and this gives them the typical smoked taste and good shelf life. Duration and hard sausages are made more durable and storable by hanging for longer periods. When it comes to raw sausages, a distinction is made between cut-resistant and spreadable products. The cut-resistant raw sausages include, for example, schlackwurst, salami and Plockwurst as well as air-dried Mettwurst and Landjäger. Spreadable raw sausages include, for example, tea sausage, spreadable sausage and coarse sausage.