Esswurst, insbesondere bissfeste Wurst oder Hartwurst, mit einem transparenten oder halbtransparenten Wurstdarm (2), der mit wenigstens einer Grundkomponente (3) und mit wenigstens einer in der Farbgebung von der Grundkomponente abweichenden Zusatzkomponenten (4) jeweils aus Wurstmasse gefüllt ist, und zwar zur Bildung wenigstens eines optisch sichtbaren Musters.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 i
