Sausages and sausages are meat products, both of which are prepared from chopped cooked meat of animals, but what are their differences? How is a sausage different from a sausage? It is only in the form of a meat product, or maybe there are differences in composition and recipe?
The form
Of course, sausages and sausages have differences in shape. Traditionally, sausages are made thin and oblong (with a diameter of about 19-24 mm). Depending on the preferences of the manufacturer, they can have a sufficiently large length and slightly bend, or, conversely, be as straight as possible.
Sausages are usually distinguished by their shortened appearance, they are usually much larger in diameter (32-34 mm).
Structure
Both sausages and sausages in composition are varieties of cooked sausage. There are no special norms that distinguish the composition of sausages from the composition of sausages. The only thing that can be noted is the fact that the GOST for these sausages is different and the requirements for the percentage of meat in sausages are stricter than in sausages. In addition, according to GOST, starch, flour or soy should not be present in the composition of sausages. Thus, we can conclude that in sausages made according to GOST, there is more meat than in sausages.
Minced meat for sausages during production is subject to more thorough grinding and mixing, due to which they have a more delicate and uniform texture. Sausages are usually distinguished by only two varieties, while sausages have four varieties.
Shell
What is the difference between sausages and sausages with their casing? Both types of sausages are produced in both synthetic and natural casings. The synthetic shell is used the same, its basis is polyamide. Natural is different in origin. Since sausages need to be made long and thin, lamb intestines are filled to make them. For the production of sausages use pork or beef intestines.
Naturally, the shell is preferable, of course, since the product does not have to be cleaned either before or after cooking. The natural shell is edible and is usually eaten without any problems.
It is recommended to remove the artificial shell only after preparation to preserve the juice and taste of the product.
Processing method
One of the points how sausage differs from sausage should indicate the presence of additional processing. For example, sausages are often treated with chemicals, such as “liquid smoke,” to give the smell and taste of smoked meats. Sausages in this way do not enhance the taste, they remain simply boiled.
Cooking methods
The method of preparation is the main thing that distinguishes sausages and sausages from sausages. Sausages do not require heat treatment.
The usual way to cook sausages and sausages is cooking. The only difference is in time: since the sausages are thicker, they need to cook for 3-5 minutes longer. Often these products are used for grilling.
Difference from pimps
How sausage differs from sausage became clear. Let’s figure out how they differ from the pimps. Pork sausages are a separate type of sausage products that cannot be visually distinguished from sausages, they have a similar shape.
Outwardly, it is easier to determine how the sausage differs from sausages and pork sausages - obviously the difference in shape. You can distinguish sausages from pork sausages only in composition: pork sausages contain salted pork, which changes the texture, texture and, of course, taste. An important nuance: pieces of lard should not exceed 4 millimeters and must be white. If the color is yellow, it is highly not recommended to use pork sausages, as this indicates that stale bacon was used for the manufacture.
Pork sausages are juicier than any sausages and sausages. Their fat content, respectively, is also higher. It should also be noted that due to the fat in the composition, the calorie content of the product also significantly increases. On average, the calorie content of sausages is 130 calories higher than the same indicator for sausages.
Puffers can be prepared by frying, pre-piercing them in several places with a toothpick. This will allow the fat heated inside to leak onto the surface of the pan, which will give the dish a special attractive aroma and a delicious ruddy crust. It is noteworthy that pork sausages are made exclusively in a natural shell.