Persian-Saitlinge: Organic products with a long historyBy Mohsen RahmaniFLEISCH-MAGAZIN.DE, Edition 11/2001
Consumers value products in natural casings as specialties rather than goods in artificial casings. It is considered to be of higher quality, more appetizing and more unadulterated.
Globale Nachfrage steigt FLEISCHWIRTSCHAFT.DE vom 14. September 2021
Naturdärme sind auch in der Krise gefragt. Die gehandelte Menge steigt in der Pandemie, während die Umsätze sinken.
Wenn’s um die Wurst geht, liegt Deutschland ganz weit vorn: Insgesamt gibt es rund 1.500 Wurstsorten. Was unterscheidet sie? Wie gesund ist Wurst?
Market Analysis and Insights : Global Sausage Casings Market
Sausage casings market size is valued at USD 2,898.96 million 2028 and is expected to grow at a compound annual growth rate of 3.05% for the forecast period of 2021 to 2028.
Selbst Wursten ist ein archaisches Erlebnis – und es ist einfacher, als man denkt. Zur Not geht es sogar ohne Fleischwolf und Darm, wie dieses würzige Bratwurst-Rezept von Hans Gerlach beweist.
Sausage is a regional thing in Germany: Thuringian, Frankfurter, Nürnberger, the “Ahle Worscht” in Northern Hesse and the Munich white sausage – many areas have their own specialty.
The sausage is regional, and its casing is often international. Most of the natural casings are imported. Despite the Corona crisis, Germans do not have to give up sausages. The supply chain is secure and Germany is its most important hub.
How does the growing generation of customers “tick”? What influence does the mega topic of sustainability have on assortment design and how can sales experiences be staged? In the butcher’s shop, too, it’s now about setting the right course and making the business future-proof.
“Why shouldn’t a ‘craft sausage” according to a traditional local recipe, made with sustainably produced meat and wrapped in the most natural packaging, the natural casing, not have a similar success story as craft beer?”
Mit welcher Länge es das beliebte Lebensmittel ins Guinness-Buch der Rekorde schaffte, wo es ein kulinarisches Museum gibt und wann „Bratsgiving“ gefeiert wird.
Im heutigen Teil unserer Serie “So kocht die Region” geht es buchstäblich um die Wurst. Präziser, um die Bratwurst. Mit den richtigen Küchengeräten kann man die nämlich auch ganz leicht selbst herstellen. Wie das geht, das zeigt uns Anja Auer, “Die Frau am Grill”.
Brot, Butter, Bier – alles will man heute von Hand machen. Wer aus Fleisch Wurst macht, darf nicht zimperlich sein. Wursten ist das letzte Abenteuer der Selbstversorgung.
Perfect results require a great deal of sensitivity: Master butcher Michael Müller from Hattingen uses natural casings in his production. The sophisticated sausage casing with the artisanal look.
Whenever the praise of the St. Gallen bratwurst is sung, it is about the fine aroma, spices, milk or good meat. A matching sausage also needs the right casing. An exploration into unknown territory – which also leads to China.
More than 10 million sausages are eaten every day and they need to be wrapped. The natural casing in particular is a quality feature of sausages. Without it, the “Viennese” would …
Everything has an end, only the sausage has two. But that alone does not make the sausage into a sausage, because only the wrapper, the skin, the intestine causes the filling to become sausage. The few exceptions…