Method for producing a sausage

The sausage (1) such as tough sausage or hard-cured sausage comprises a transparent or semi-transparent sausage casing (2) filled with basic components (3) and additional components (4) deviated from the basic components in the color for the formation of an optically visible pattern, where the additional components are made of sausage mass. The additional components for the formation of a striped pattern, which is visible at the outer side of the sausage through the sausage casing, are introduced in two outer strip-shaped areas (4.1) directly subsequent to an inner surface of the casing. The sausage (1) such as tough sausage or hard-cured sausage comprises a transparent or semi-transparent sausage casing (2) filled with basic components (3) and additional components (4) deviated from the basic components in the color for the formation of an optically visible pattern, where the additional components are made of sausage mass. The additional components for the formation of a striped pattern, which is visible at the outer side of the sausage through the sausage casing, are introduced in two outer strip-shaped areas (4.1) directly subsequent to an inner surface of the sausage casing and running in a sausage longitudinal direction, so that the strip-shaped areas are spaced apart from each other at the inner surface of the sausage casing and in a core of the sausage. The basic components and the additional components consist of sausage basic mass, which contains an additive producing the deviated color. A radial cross-sectional dimension of the strip-shaped area is less than the half of the sausage diameter and is related to a sausage cross-section. The deviated color is produced from the color of the additional component deviated from the basic component by a composition of the sausage mass by adding herbs, spices such as paprika, cheese or different meat components and/or sausage ingredients. The strip-shaped area formed from the additional component has a linear or spiral-shaped progression. The total volumes of the basic component in the sausage are larger than the total volumes of the additional component. An inner strip-shaped area of the additional component is additionally provided to the outer strip-shaped area, is spaced apart from the inner surface of the sausage casing and is surrounded by the basic component. The inner and outer strip-shaped areas of the additional component are different from each other. Esswurst, insbesondere bissfeste Wurst oder H