Amateur sausage

Amateur sausage is a favorite product of many Russians - it is eaten not only in its pure form, but also used in the preparation of sandwiches and sandwiches, it is added to salads and snacks. In addition, amateur sausage can be found in pickles, pizzas, casseroles and many other delicious meals.

The loaf of high-quality amateur sausage should be dense and elastic, without voids. Even and dry shell of meat product - without damage and stains. Plus, take a close look at the cut colour scheme of this cooked sausage - the soft pink colour is a sign of quality.

However, the pallor of amateur sausage also to the face is a clear indicator that the amount of sodium nitrite (color fixer) is minimized by the manufacturer. And if the technologists did not regret this additive, then the section of amateur sausage will be rich pink.

Greenish-gray tones in the meat industry are not relevant, as they talk about spoiling the product. Just like the yellowish color of the speck - in fresh amateur sausage, it is always white, evenly mixed with mince and no more than six millimeters in size.

It is worth noting that the main source of knowledge for the consumer is the label, which ideally contains all information about the shelf life, manufacturer, as well as the composition of amateur sausage. It is the last point that should be studied especially carefully. Generally, all components are arranged according to the order of weight reduction in the manufacturing formulation.

Amateur sausage composition

The classic composition of amateur sausage includes pork, beef, speck, food salt, sugar, spices, color fixer and stabilizer. This is quite enough, but animal or plant protein, fiber and starch are already unnecessary components with which the manufacturer, reducing the amount of meat, increases the weight of the product. These ingredients have no taste, so far from harmless flavors and flavor enhancers are often used.

An undesirable component in the composition of amateur sausage is considered interesting, and poultry meat, mainly mechanical deboning. The fact is that this is a cheap raw material, which is usually obtained by grinding or poultry whole, or its bones with meat residues. Therefore, you should not be surprised when in the composition of such an amateur sausage you find connective tissue, pieces of cartilage or even small bones.

It is impossible not to say about the storage conditions of amateur sausage - this meat product feels great when the temperature is 0- + 6 degrees. The natural shell of the product allows the sausage not to deteriorate until 15 days, and in artificial amateur it lasts up to two months. The calorie content of amateur sausage is about 301 kcal per hundred grams of meat delicacy.