Milk sausage

Just imagine: a neat slice of fresh fragrant bread, and on top is a mug of delicate milk sausage, which can be seen under the golden crust of baked cheese. . . Hardly anyone will refuse such, although not entirely useful, but incredibly tasty and satisfying sandwich.

The appetising appearance and excellent taste make dairy sausage one of the favorite types of sausages among many consumers. It is not only suitable as a dish on its own, but also serves as a good decoration of any table. Delicate juicy milk sausage is an integral component of numerous salads, snacks, second courses, unsweetened pastries and much, much more.

The calorie content of milk sausage is about 252 kcal per hundred grams, which is largely lower than other types of meat products, for example, smoked sausage. In addition, in view of the good composition of milk sausage, which meets all the requirements and standards, this product can be given even to children, not to mention adults.

Milk sausage composition

According to the standard, the composition of milk sausage is covered by GOST R 52196-2003, in view of which this type of meat products belongs to the first grade. So, the main components in this sausage are, first of all, pork, beef and chicken eggs. In addition, milk powder, due to which this boiled sausage got its name, must be present without fail.

There are milk sausages and flavors - table salt, granulated sugar, various spices (mainly ground black pepper). If this meat product is manufactured according to GOST, it should not contain stabilizers, soy additives and dyes. The only exception is sodium nitrite, since without it the finished milk sausage would be exposed to an unsightly and unappetizing gray color.

When choosing a dairy sausage, you must be guided by the appearance of the product. In particular, if under the shell on the loaf there are leaks of broth, then, most likely, in the production of the product, the manufacturer used long-term storage of frozen meat or went overboard with the amount of water. High-quality milk sausage is distinguished by an even shell and an elastic loaf, the surface of which, with easy compression, quickly takes on the previous shape.

On the cut, the quality sausage should be pink or light pink, and the mince evenly mixed. The existing voids indicate that the technological process has been disrupted, while green or gray spots indicate the development of disease-causing microbes. White plaque is also considered a not very good sign.