Sausages

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The sausages are a widespread type of short-lived sausage. They are usually made from minced meat - pork or chicken, with various additives such as animal fats, spices and water. In our country, the production of sausages continues to be shrouded in the guise of the dubious process and substances that are used in the making of sausage.

However, the popularity of sausages has spread to all continents - in England they are known as Vienna Sausage, in Germany they like to eat their Wienerwurst, Saitenwurst or Frankfurter. The worldwide popularity of sausage comes with the cult hot dog, which is native to the United States and is one of the most popular fast foods in the world. The classic hot dog is made from bread with sausage and an addition of ketchup and mustard.

The word sausage in Bulgarian comes from the Austrian word Kren - "horseradish" and "-wurst" - sausage. This type of sausage is most often made from chicken or pork, but in many cases it is made from different types of meat at once. Characteristic of the sausages is the appetizing smoky aroma and taste that makes them so delicious. It is most often achieved by smoking with natural deciduous wood.

The classics sausages is only from minced meat, but today other types of sausages have been developed, such as those with yellow cheese, with a mix of aromatic spices, baby sausages, etc. There are also vegetarian sausageswhich are produced from vegetable protein, mainly soy and are excellent for people who do not want to include meat products in their diet.

Production of sausages

Each sausage is made from extra finely minced meat with spices, enhancers and water, which are ground in giant melange machines that are stuffed into artificial casings / casings. Sometime sausages were made with natural intestines, but artificial ones today are much faster, cheaper and more effective. The stuffed sausages are thermally processed by a special technology.

We all want it sausages to be produced from 100% meat, but this cannot happen for one reason or another. Although different sausages are prepared with different ingredients in different proportions, the presence of machine-boned meat, also known as 'prat' (meat-and-bone homogenate, separator) and 'baader' (coarsely sliced meat), is valid for all species.

The different types of machine-boned meat that are used in many sausages are:

- (MDM) - mechanically deboned meat; (MDT) - mechanically deboned tissue; (MSM) - mechanically separated meat; (MST) - mechanically separated tissue; (MRM) - mechanically removed meat.

IN sausages mostly mechanically separated meat (MSM, baader) is used, which is rich in fat when produced from pork. If it is made from poultry and beef, it is rather rich in tendons. The recommended (but not mandatory!) Dose of MSM in sausages is no more than 20% in the final product.

Composition of sausages

In recent years, sausages have been aggressively advertised in our country, and although producers often proclaim "..of real meat", the suspicion that this is the case remains. There is a common practice for sausages to be prepared from finely ground horns, hooves, bones, nails and tendons.

All of them are united under the common name "collagen", which is practically not absorbed by the body. This should automatically make us wonder if sausage can be called a healthy food at all, even though in some cases they are advertised as low-fat products.

According to BDS in the composition of sausages soy is permissible - up to 3% soy (soy concentrate or isolate). These sausages often contain corn, potato or wheat starch, various colors that give a commercial appearance to the otherwise unsightly texture of sausages.

For the production of sausages are used and the so-called. fillers. They are added because they have the ability to retain water or in other words to artificially increase the weight of the product after absorbing more water.

Salt, as a natural preservative, is sometimes added in larger quantities, which prolongs the shelf life of sausages. It is considered a vicious but widespread practice to add tallow, lard, bacon, hides and all kinds of animal residues to sausages.

The water content in different types of sausages varies. In general, in beef and pork it is one idea lower - from 54% to 66%, compared to chicken sausages - where the percentage of water can reach 73%, starting from 59%. In the dry matter of sausages, the percentage of fat also varies, with a mass level of about 46%.

Selection and storage of sausages

Choose well-vacuumed and packaged sausages that have a label with a clearly mentioned manufacturer and expiration date. The sausages should be stored in the refrigerator, placed in a suitable package so that they do not dry out unnecessarily. Bulk sausages that are delivered un evacuated can be stored for up to about 6 days in a refrigerator, while vacuum sausages can retain their shelf life for up to 15 days.

Culinary application of sausages

Although of dubious fame in terms of quality, sausages in our country are one of the most purchased and used in cooking short-lived sausages. There are two reasons for this - first - they are cheap, second - subject to widespread culinary use. We should not miss the fact that they are delicious and give each dish a pleasant smoky aroma.

Sausages can be boiled, baked or grilled or fried. They go well in casserole with potatoes, tomatoes, onions, all kinds of vegetables. They are quite convenient for the preparation of pots or simple of our favorite baked sausages with yellow cheese, which have saved countless housewives from prolonged cooking in the kitchen after work. Various stews, beans, lentils are prepared with sausages. It is even possible to add them to a potato salad or a salad with a mix of vegetables of your choice.

Harm from sausages

Even produced according to BDS sausages they are not made from 100% pure meat and this should come as no surprise to anyone. Their production process must be extremely strict, because otherwise end users are not insured against pathogenic microorganisms of the genera Salmonella, E. coli O157: H7, Listeria, Yarsinia, Staphylococus and Pseudomonas.

To avoid this, the meat used to make sausages and any other type of sausage - short-lived or long-term, should be treated according to the sanitary and hygienic requirements for production and storage, which prevents possible putrefaction processes in chicken, pork, beef. or any other type of meat.