392 Chapter 22
color (cochineal) and fi nely minced meat.
Produced from pork, it is smoked and has a
fi nal pH of 4.7 to 4.9. It can be produced by
direct curing or tank curing, wherein sau-
sages are put in brine, causing salt enrich-
ment and moisture removal. The high fat
(49%), high salt (4.5%), low moisture (36%),
and moderate drying loss (13%), together
with a low pH, ensure a safe fi nal product.
S ø nderjysk spegep ø lse , produced in South
Jutland, is made from pork and beef meat,
and starter cultures are generally used.Sweden
Swedish Medwurst is made from pork meat
and contains boiled potatoes, in addition to
spices and seasonings. High fermentation
temperatures (30 – 35 ° C) and smoke are
applied. The sausages are often heat - treated
after fermentation.Norway and Finland
Typical Norwegian fermented sausages are
made using “ unusual ” meats, among them
mutton, lamb, horse, and reindeer. The use of
wild animal meat is a common practice all
over Scandinavia. A large range of so - called
Morr sausages based on old traditional
methods is produced, including F å rep ø lse
and Stabbur. In these products, the presence
of meat from free - ranging animals and some-
times blood gives a special strong fl avor
to the fi nal product. Two typical Finnish
fermented sausages are Kotimainen and
Ven ä l ä inen , which are often quite sour and
acidic (pH 4.6 – 4.9) with a strong smoky taste
and low fat content.Asian
Middle Eastern
Due to religious concerns, pork meat is not
used in Middle Eastern countries, but a
variety of meats (mutton, beef, goat, camel,
and horse) is used for fermented sausage pro-lar fl at shape, very dry texture, extremely
mild fl avor, and a typical fi nal pH not below
5.3. It is a fi nely grained pork sausage with a
typical cumin - pepper and garlic fl avor whose
fl at shape is obtained by pressing during the
fermentation process.
Slovakia and Czech Republic
Fermented sausages in this region are similar
to German - type sausages, fermented to a
mild acidity and having a typical rounded
fl avor profi le. Slovakian sausages are lightly
smoked, while traditional Czech fermented
sausages are heavily smoked and produced
with relatively fatty meat batters. A special-
ity is Lovecky salami, which has a character-
istic rectangular shape due to its particular
pressing.
Poland
A typical Polish sausage ( kielbasa ) is Polska ,
which is made from pork meat, stuffed in
natural casings, ripened at a low temperature
(6 ° C), and smoked. This semidry fermented
sausage has a soft texture due to limited
drying (total weight loss of 12% – 17%) and
is eaten cooked (Pisula 2004 ).
Russia
Russian fermented sausage must lose 40% of
its weight, and fi nal pH must reach 5.0.
Typical products are Moscow - type and
Russian - type salamis made from pork and
beef meat. A particular feature of Moscow -
type salami is the large size of fat particles
(7 – 8 mm) that give the sausage a rough
surface.
Scandinavian
Denmark
Dansk spegep ø lse is a typical Danish semidry
fermented sausage characterized by added