Poultry sausage

The vast majority of meat manufacturers began to produce sausage from poultry meat, recognizing that this product is a successful alliance of price, as well as quality. It has long been no secret that poultry meat is much cheaper than pork or beef. However, the lower cost of poultry meat absolutely does not beg for the taste, consumer and in addition useful distinctive properties of the product.

In today's world, an increasing number of people prefer poultry sausages, since this product has a lower calorie content. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who adhere to a healthy and balanced food menu.

Modern manufacturers of meat products use a specially developed recipe for the production of sausage from poultry meat, which takes into account all the characteristic features of this type of meat. Poultry meat has a more delicate consistency and has less durable structures than pork or beef, for example.

It is worth noting that poultry sausages are distinguished by their weak smell and aroma, therefore, during the production of the product, various spices, spices, as well as food additives that can affect the taste of the finished sausage product are used. It is noteworthy that the production of sausage from poultry meat is primarily carried out directly by poultry farms, which grow poultry on an industrial scale.

Moreover, the own production of sausages from poultry meat is by no means a tribute to fashion, but an important part of the production process. Usually, poultry carcasses are used to make sausages from poultry, which do not meet the requirements of the standards established by the sanitary and epidemiological authorities of the Russian Federation. Various varieties of sausage products are made from poultry.

Among the most popular and widespread are such types of sausages made from poultry meat as:



boiled poultry sausage;

smoked poultry sausage;

sausages, as well as poultry sausages;

poultry specks;

meat bread.



It is noteworthy that poultry sausage can not only be purchased ready-made in a grocery store, as well as made at home. For the home version of poultry sausage, it is better to use hip meat or turkey breast, as well as chicken.

Initially, the meat is twisted into minced meat, butter, cheese, for example, Adygea, as well as spices, salt and spices to taste are added. Often, fresh parsley greens are added to poultry sausage. The produced minced meat is filled with a pork skull. Homemade poultry sausage can be toasted or boiled and served with vegetables or new potatoes.