Sausages can not be called a product of modern thought. Our distant ancestors already knew how to grind meat, mix it with seasonings and offal and put it in washed guts. And so the distant ancestors of modern sausages and sausages looked like. And the sausage recipe that made them famous and which is still in use belongs to Johann Georg Laner. The product was presented to the public in Vienna in 1805. True, they were called Frankfurt, it was from there that the famous butcher - the author of the recipe, moved. Although in all other strange ones they are known as Viennese sausages.
Why are they hard to choose?
GOST, which dictates the standards for the manufacture of food products, clearly regulates the composition of sausages. Their basis should be meat (pork, beef, lamb), offal. In addition, the composition may include eggs, milk, flour, starch and seasonings. As well as some substances that enhance the taste. The standards regulate the maximum allowable amount of salt, starch and other artificial additives. Herbal ingredients - soybean, palm oil - are prohibited. But GOST does not apply to all types of sausages, only to some. In particular, Vienna sausages are made in accordance with the technical conditions. This allows manufacturers to save on components. As a result, you can buy those in which there will not even be meat.
Product Information
Before buying, you need to carefully read the information on the label. Vienna sausages, the composition of which includes beef, pork, salt and spices, are of the highest quality. Since sometimes manufacturers do not indicate the full composition on the package, you need to carefully consider the goods before making a purchase.
What a quality product should look like
Appearance can tell whether it is worth buying these Viennese sausages or not. For example, suspicious pallor may indicate the addition of chicken. Too saturated color indicates a large number of dyes in the composition. A shiny surface with condensation droplets indicates a high content of moisture retaining additives. Sausages that have been stored for a very long time become slippery and wrinkled.
To get delicious Viennese sausages that are made from quality raw materials, you need to consider them comprehensively. The ideal product has a pleasant pale pink or light beige color. The sausage should not be short and thick or, conversely, unnecessarily long and thin. A quality product has no empty parts or voids. The right sausage must have a natural shell that is non-sticky and non-slippery to the touch.
Storage time
Vienna sausages should be stored in the refrigerator. The term depends on the type of shell and packaging. The natural shell allows you to save all the qualities of the product for three days. Opaque polyamide increases this time to six days. Vacuum packaging can be stored for up to three weeks.
Customer reviews
Few can visit the capital of Austria and try how delicious Viennese sausages are. The reviews of those who buy them in ordinary stores are very different from each other. They depend on the quality of the products purchased. That is, from the taste, naturalness of the composition, quality of the raw materials.
The main disadvantages that buyers face:
- a large number of artificial additives,
- the presence of soy;
- excess salt;
- water stains during cooking;
- loss of integrity during cooking.
By the way, sausages in a natural shell can burst during cooking, so this is best avoided. You just need to lower it in very hot water for a while (up to 5 minutes) and then pull it out.
In Austria and Germany, a little ice is added to make sausages, which makes them unusually juicy.
Recipe
Vienna sausages, whose calorie content is 294.08 kcal per 100 g of product, can be prepared independently. This is nothing complicated, but there will be confidence in their quality.
This will require 0.5 kg of pork and bacon, 0.3 kg of veal (beef), three onions, half a glass of crushed crackers and spices to taste (cloves, cardamom, nutmeg, ground pepper).
The meat must be cut into very small pieces, salt, mix with breadcrumbs and add spices. The bacon must first be boiled, then chopped, mixed with chopped onion and fry in vegetable oil. When the mixture has cooled, you should combine it with meat and mix all the ingredients thoroughly.
The resulting minced meat needs to be tightly packed with special casings for sausages or small intestines. This completes the preparation, it remains only to boil them. Cooking time will be about half an hour.
Modern sausages have many recipes. Therefore, from the entire range offered in the store, you can choose the most satisfying personal taste preferences. Or please your family with homemade meat products.