Eßwurst, insbesondere Brat- oder Grillwurst, sowie Verfahren und Vorrichtung zu deren Herstellung

摘要

A sausage for cooking by esp. barbecue or grilling consists of a mass of sausage meat (2) formed in a whorl or spiral pattern and enveloped in a sausage skin (3). The novelty is that: (a) the sausage skin is formed by heat treatment to modify the outer layer of sausage meat and (b) the individual windings of the sausage are bonded with each other by the modified layer. The sausage meat is usually meat especially pork or beef. The sausage string diameter is 0.1-20 cm. Also claimed is an assembly for manufacture of the skinless sausages which comprises a supply nozzle arranged above a deposition surface and a motor to provide relative movement between the nozzle and the surface. The nozzle is preferably movable in 2 mutually perpendicular axes (X, Y) parallel to the deposition surface. Preferably the assembly includes a device for electronic control of the supply nozzle movement and a heater device (e.g. a cooking tunnel) to form the skin.