| 摘要 |
Production and packing of cooked or boiled sausages comprises mincing of at least a cooked or boiled sausage cooked in a sausage casing in longitudinal direction of the sausage; reinserting at least a part of the cooked or boiled sausage, before mincing, into a second sausage casing at least in the size of the first sausage casing; filling the remaining free space in the second sausage casing with a further pasty sausage mass; and cooking the cooked or boiled sausage in the second sausage casing, built up again from at least two sausage components. |
