[1] They are a cooked sausage that are scalded[2] (parboiled),[3] as opposed to being raw.

The consistency of a scalded sausage depends on the water binding capacity of the meat.

In contemporary times, sausages are mainly produced using chilled or matured meat.

In addition, fat stabilization and structure formation (gelation) are crucial factors in cooked sausage.

According to German guidelines, parboiled sausages are divided for meat and meat products, broadly divided into four groups: Additional types of brühwurst include Bierschinken, Knackwurst[4] and Bierwurst.