They can resolve a dinner or quickly, they are a delicious food to take on a trip and often the (American) symbol of street food: we at Greenme, however, the Wurstel we really don’t love them, but if you really want to consume (in small doses) the advice is always to cook them!
Whether large or small, in fact, these mechanically separated meat sausages must be consumed in any case “after cooking“(Tight that among other things we find on almost all packs).
This was also reiterated by the agronomist Daniele Paci, who in an interesting video reveals the reason why our health goes if we eat raw Wurstel.
Paci is recommended to always give at least one stamp to the Wurstel before consuming it because the risk of botulinum, a bacterium that can cause serious potentially lethal diseases, is around the corner. Botulinum is in fact able to produce a toxin which, if ingested, can cause botulism, which can in turn lead to muscle paralysis (and can be fatal). This toxin – which in these days has caused the death of two people in Calabria – can also survive in refrigerated conservation conditions, making the Wurstel a potential vehicle of infection.
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But botulism is not only the only danger. Eating Crudi Wurstel involves the risk of contracting bacterial infections such as Listeriosi, Salmonella, or Escherichia coli.
How to cook the Wurstel
The typical method is to let them boil in hot water for at least 4 or 5 minutes, but the time depends on the size.
Many also use the microwave: pierce the frankfurters, put them on a dish suitable for the microwave, cover and cook at medium power for a minute, but also in this case the time depends on the size of the frankfurt and its fat content (the greater and the more the cooking is fast). So open and check from time to time.
Finally, it is also possible to grill them or cook them in a pan without adding seasoning, also in this case Bucherellate them.
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