| 摘要 |
The invention relates to a method for the production of firm raw sausage in molded sausage loaves, wherein a raw mixture containing at least ground meat and bacteria for fermentation, preferably furthermore at least salt, fat, and spices, are mixed together and prepared for filling the same for curing, wherein the method is improved according to the invention such that firm raw sausage can be produced in a large selection of shapes in molded sausage loaves at little expenditure and with little effort. For this purpose, the invention provides that the raw mixture prepared for curing is portioned, and placed into an at least peripheral, preferably reusable mold having a side wall providing the desired outer shape of the sausage loaf in the absence of an intestine or a comparable casing material, and is left to cure in the mold until dimensional stability is reached. |
