Sausage and cold cuts are everyone's favorite product. Not a single festive table is complete without slices of its various varieties.
Instructions
Step 1
It's no secret that it is scary to buy sausage products in the current market. Indeed, very often manufacturers add ingredients to them that retain moisture and turn it into jelly. And all this is done so that the sausage looks appetizing and its weight is much greater. The labels, of course, indicate the composition of the product, but do not report the percentage of those same ingredients. It turns out that when we buy sausage, we take a "pig in a poke" and, unfortunately, does not even depend on the high price of the product. So, in order to choose a quality sausage, you need to carry out several tests, which are given below.
Step 2
What you need to know when buying cooked sausage? First, do not buy sausages that are too bright in color. Secondly, when pressed, moisture should not be released from the sausage. Thirdly, a piece of sausage should not break when folded. And lastly, if the sausage sticks, then you shouldn't eat it.
Step 3
What should you look for when buying a smoked sausage? First, the quality of the fat. Pieces of it should be small and white. Try to choose sausages that have been smoked with natural sawdust. A loaf of high-quality, smoked sausage cannot be loose and must not be overdried - this is also a very important sign of the quality of the product.
Step 4
Secrets of determining the quality of raw smoked sausage. Sometimes a white coating of salt and dry mold appears on the shell of a raw smoked sausage - this is not a sign of spoilage for this species. It is enough to remove the casing and the sausage can be served to the table, but if you see traces of white bloom at the place where the product is twisted, then the product is stale. Be sure to pay attention to the composition of raw smoked cervelat. According to GOST, it should include: 50% fatty pork, 25% beef, 25% lean pork, spices, sodium nitrite. Don't forget to pay attention to the cut. If it is dull, without drips of fat, numerous splashes of bacon are white, then you have fresh sausage in front of you. You can ask the seller to cut off a piece of sausage for you to sample, and if it has a sour taste, it contains acidity regulators, which, in principle, should not be in the composition. And the last thing you should focus on when buying a raw smoked sausage is its cut, it should be elastic, and not loose.
Step 5
The main features of the quality of semi-smoked sausage. The most basic sign is that on the cut in the minced meat, inclusions of medium-sized bacon (it should be pure white) should be evenly distributed (should not exceed 4 mm), but if the openwork is broken, this is the first sign of a violation of technology, and, accordingly, the taste of such a product does not will please, and the color of the minced meat should vary from light pink to dark red, gray spots and voids are not allowed, and the loose structure of the minced meat indicates that the meat has been replaced with vegetable additives. Another very important point - look at the composition. It should not contain plant protein and food additives with the "E" index! do not forget to smell your hands after holding the sausage. If the aroma of smoke is pronounced, intrusive, then the sausage was precisely treated with chemicals. This one is worth returning to the counter. The sausage loaf should be smooth, dry, free from whitish bloom and damage. If you see a lack of elastic consistency, then this indicates that the manufacturer has violated the drying process.
Happy choice and bon appetit!
