Sausages - instant product. It takes 7 to 10 minutes to bring them “to mind”. They can be fried, boiled, consumed with various products, such as: pasta, cereals, potatoes and so on. Choose for yourself with which side dish you will enjoy the wonderful taste of this type of sausage. They are prepared from meat of almost all types of animals and birds belonging to the livestock industry.
Sausages distinguish between:
- "Dairy";
- "Munich";
- "Dietary";
- Bavarian
- Soy meat sausages;
- sausages - grill;
- chicken, beef, pork.
The history of sausages, according to one version, originates about two thousand years ago back in ancient Rome. According to another - in a town located in Germany, a man named Johann Lanner laid the foundation for the production of these products in the early 19th century. Whatever their history, sausages were invented to increase the variety of food on the festive and everyday table of the poor. A two-meter-high monument was erected to Lanner in gratitude for the invented delicacy.
Sausages are one of the most convenient forms of meat storage. This product has a longer shelf life than a conventional meat product. In ancient times, the production of sausage products increased and developed in stages. They were prepared from the remains of meat, fat, brains, blood, lungs. The contents were mixed with each other and grinded for a change of taste.
In the 19th century, a new recipe for the preparation of sausages from a mixture of beef and pork meat was first developed. Thanks to this, new types of these products appeared: smoked, dried and others. People who once tried this type of product found it difficult to resist their alluring look. They bought or made sausages themselves, using folk, time-tested recipes. And so a large-scale industry for their production was born.
In the USSR, a major development in the production of sausages began in 1936 after the signing of the decree on the production of various meat and sausages. Thanks to this, about thirty meat processing plants were built on the territory of large cities. The availability of equipment for the production of sausages allowed mass production of these products on the country's markets.
According to GOST in the USSR, the meat content in sausages was about fifty percent. Now it is much smaller, about thirty percent.
Learning to store sausages
When buying products in a store or making them at home, we are faced with the problem of their safety. People have a question about the methods and shelf life of this product. Shelf life of sausages depends on the products from which they are made. To preserve this product for a long time, various preservatives are added to it. Their composition also affects the shelf life of sausages.
Now it’s hard to find organic products in stores without any harmful additives. Manufacturers “mix” preservatives into sausages in huge quantities, which helps to preserve the presentation of the product for a long time. Another product shelf life depends on the quality of the packaging. In sealed, vacuum containers, sausages are stored for much longer.
Shelf life of sausage products
The expiration date of sausages according to GOST is set differently. The presence of vacuum packaging provides a period of up to 35 days. For artificial or natural shells, it ranges from 5 to 10 days. Sausages made according to specifications are valid for 40 days.
Sausage storage
To increase the shelf life of sausage products, be sure to put the products in the refrigerator. When buying this product in the store, pay attention to their appearance. They should indicate the expiration date and date of manufacture. The shelf life of sausages in the refrigerator depends on the date of production. If during storage the quantity indicated on the packaging was not exceeded, the product may be considered suitable for consumption.
Sausage casings come in many forms. In natural casings, they are stored for 72 hours. For two days, products wrapped in a plastic shell will be stored.
In polyamide packaging the shelf life of sausages is from 8 to 10 days. With further storage, they lose their taste. Recommended storage temperature of the product is from 3 to 8 degrees Celsius.
Attention!
If the sausages were stored for a long time in a warm place, then various microorganisms that badly affect the products get into them. It is not recommended to use such sausages in case of violation of storage conditions, as this can harm your health.
Freezer storage
The temperature in the freezer allows you to store sausages for up to two months. After 60 days, they lose all their taste. The same applies to keeping sausages in the freezer for more than two months.
The shelf life of boiled sausages is no more than one week. They can be stored in the freezer for about a month. It is better to pack boiled products in a plastic box. In open form, it is not recommended to store the product in the refrigerator. The shelf life of cooked sausages according to GOST of the highest and middle grade is forty-eight hours. For cooked sausages, this period is limited to seventy-two hours.
Storage of Dairy Sausages
Milk sausages are made up of many products. Their standard composition includes: beef, pork, milk powder, salt, egg powder and spices. With so many ingredients, the shelf life of this product according to GOST is from 10 to 15 days in unopened packaging. “Milk” sausages labeled “Special” or “Creamy” are the highest quality product. Naturally, they have a longer shelf life than other types of this product. The shelf life of lower-quality "dairy" sausages is limited to 12 days.
Sausage is a meat product, applies to both sausages and sausages. It differs from sausage in its thick and short form. Sausage came from the word "Sardine." The expiration dates of sausages and sausages are almost the same.
For the production of these products use several types of minced meat. For example: pork, beef, soy, sugar, salt, dyes, milk powder, fat additives, bacon, flavorings and other types of products. Sausages “Pork sausages” appeared as a result of adding bacon to the composition.
There are sanitary and epidemiological rules and regulations for the storage of sausages and sausages, as well as other meat products. According to GOST standards sausages, boiled sausages, packed in steam and gas tight casings, can be stored up to 7 days. The shelf life of sausages, sausages produced in accordance with GOST is 72 hours - of the highest grade, the lowest - 48 hours. Sausages, sliced and packaged under vacuum, as well as cooked, are stored for five days.
Cooked sausages have their own technical approvals for sale. Permitted:
- increase in mass due to table salt in the warm period by 0.2% - per month from May to September;
- on the section of sausages, the presence of fine porosity;
- condensate in packages under vacuum, in simple packages of sausages.
Sausages are not allowed for implementation:
- contaminated shell;
- with the presence of loose stuffing;
- with gray bars;
- if there is a broth-fat discharge;
- the presence of a violation of the packaging shell or bars in which the product is stored.
Useful Tips
Sausages should have a delicate pink color. If the product contains bright shades, this indicates the presence of dyes in the product. The color of quality sausages is uniform and has no shades.
Natural, fresh sausages have a dry and smooth surface. Detection of mucus on the coating of the product indicates that the sausages are spoiled. The firmness and elasticity of sausages also indicates their condition. If they break, then there is a lot of starch in the composition.
Packaging sausages must be safe and sound. Pay attention to the expiration date when buying. Usually, the maximum shelf life of sausage products in stores is about 12-15 days. When storing at home, pay attention to the date of manufacture.
Useful properties of sausages
This is a product adored by many people. They contain many useful properties. Great benefit is the use of "Milk" sausages. They contain vitamins that are important for metabolism in our body. The presence of vitamin PP helps lower blood cholesterol. Sodium, which is part of the product, restores blood pressure and maintains the balance of water in the body.
Sausages are a high-calorie product. They have a high energy value. Bonfried sausages are less harmful due to natural heat treatment. The temperature of the fire at the stake is greater than when cooking on gas. They are substitutes for breakfast, dinner, lunch. And also well-done sausages look beautiful on the festive table. They are quite inexpensive and can replace any meat. Gathered on a hike - take sausages with you!
Sausage damage
Products of lower quality contain a large number of different harmful substances that are unacceptable to the human body. It is not recommended to use sausages for children under three years of age, as well as for pregnant women, people suffering from diseases of the stomach, liver, bladder, heart, and diabetes. It is advisable not to use the product shell, as it contains harmful substances.