Brühwurst is a German term meaning “scalded sausage.”
It is used to designate a category of fresh sausages that are uncooked, but that have been scalded or blanched, in water or by steam, by the maker of the sausage before sale.
There are at least 800 different kinds of sausage in Central Europe that fall into this category, as do 60% of all sausages in Germany.
The meat used in Brühwurst sausages is raw. It is usually pork or beef, though other types of meat can be used, and often, some bacon can be mixed in for flavouring. Regardless of the type of meat used, it will usually be very finely minced.
Finely shaved ice or cold water is mixed into the meat.
Seasonings may include cardamom, coriander, ginger, nutmeg, salt, paprika, pepper, etc.
A Brühwurst made in Bavaria called “Weißwurst” contains lots of fresh parsley.
The opposite of Brühwurst Sausages is Kochwurst Sausages.
Even though Brühwurst Sausages have had a preliminary cooking, they still need to be cooked more fully.
Brühwurst sausages must be refrigerated or frozen.
“Brühen” in German means to blanch, to scald.