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Eiweißdärme

English translation: synthetic skins

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15:53 Feb 10, 2007
German to English translations [PRO]
Marketing - Food & Drink / Sausages
German term or phrase: Eiweißdärme
wird als feines Brät in Eiweißdärme gefüllt.

As opposed to natural sausage skins made from sheep intestines.
Sueg
Austria
Local time: 09:46
English translation:synthetic skins
Explanation:
Stuffing sausages
You can buy natural sausage skins (I see no point in going through the hassle of making home made sausages and then using synthetic skins) from specialist suppliers. You will have to buy a large quantity but they are cheap and keep indefinitely. Alternatively, your butcher should be prepared to let you have some. The skins are packed in salt and need to be soaked overnight, rinsed and washed before you use them.
http://www.sausagelinks.co.uk/Recipe_Making.asp

Auch beim Füllen – bei Stastnik verwendet man so genannte "Eiweißdärme", also Kunstdärme aus natürlichem Gewebe, die seien am atmungsaktivsten "und außerdem kalibertreu"

http://www.alacarte.at/cgi-bin/page.pl?id=1128


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Note added at 15 mins (2007-02-10 16:08:59 GMT) Post-grading
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collagen casing

Which sausage casings or skins should I use?
The choice ranges between collagen, which is a formed dried skin made from the hide of bovine, and the fresh casings from sheep, hog or ox. They range in size from 19mm to about 36mm. The most popular sizes are 22/23 for chipolata type sausages, and 28- 35 for the breakfast and bbq type sausage.

The collagen casings do not need any preparation. They are ready to use and are not salted. They have a shelf life of about two years if kept in a cool, clean and dry environment. They do not need to be refrigerated. Once these casings have been filled, it is important that the sausages are left in the refrigerator overnight to rest. The herbs and spices marinate with the meat and the skins rehydrate. These skins look and feel just like normal skins and are often less “chewy” than fresh casings.
There are other casings on the market however these are not edible. They are used to fill and cook sausages and then need to be peeled. These are known as synthetic or artificial casings and are made from fibre or plastic.

http://www.sausagemaking.co.uk/
Selected response from:

Kim Metzger
Mexico
Local time: 02:46
Grading comment
Thank you Kim. With a name like yours its no wonder you came up with the correct answer so quickly.
4 KudoZ points were awarded for this answer

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Summary of answers provided
3synthetic skins
Kim Metzger


Discussion entries: 3





  

Answers


7 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
synthetic skins


Explanation:
Stuffing sausages
You can buy natural sausage skins (I see no point in going through the hassle of making home made sausages and then using synthetic skins) from specialist suppliers. You will have to buy a large quantity but they are cheap and keep indefinitely. Alternatively, your butcher should be prepared to let you have some. The skins are packed in salt and need to be soaked overnight, rinsed and washed before you use them.
http://www.sausagelinks.co.uk/Recipe_Making.asp

Auch beim Füllen – bei Stastnik verwendet man so genannte "Eiweißdärme", also Kunstdärme aus natürlichem Gewebe, die seien am atmungsaktivsten "und außerdem kalibertreu"

http://www.alacarte.at/cgi-bin/page.pl?id=1128


--------------------------------------------------
Note added at 15 mins (2007-02-10 16:08:59 GMT) Post-grading
--------------------------------------------------

collagen casing

Which sausage casings or skins should I use?
The choice ranges between collagen, which is a formed dried skin made from the hide of bovine, and the fresh casings from sheep, hog or ox. They range in size from 19mm to about 36mm. The most popular sizes are 22/23 for chipolata type sausages, and 28- 35 for the breakfast and bbq type sausage.

The collagen casings do not need any preparation. They are ready to use and are not salted. They have a shelf life of about two years if kept in a cool, clean and dry environment. They do not need to be refrigerated. Once these casings have been filled, it is important that the sausages are left in the refrigerator overnight to rest. The herbs and spices marinate with the meat and the skins rehydrate. These skins look and feel just like normal skins and are often less “chewy” than fresh casings.
There are other casings on the market however these are not edible. They are used to fill and cook sausages and then need to be peeled. These are known as synthetic or artificial casings and are made from fibre or plastic.

http://www.sausagemaking.co.uk/


Kim Metzger
Mexico
Local time: 02:46
Native speaker of: Native in EnglishEnglish
PRO pts in category: 125
Grading comment
Thank you Kim. With a name like yours its no wonder you came up with the correct answer so quickly.

Peer comments on this answer (and responses from the answerer)
neutral  xxxPetra Raspel: Although I'm a bit late: Go for the collagen, NOT the synthetic ones, since collagen is a protein (Eiweiss), and synthetic is artificial
10 mins
  -> That's what I just got through saying, Petra.
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