Smoked sausages

Smoked sausages can be attributed to one of the most popular varieties of sausages. Sausages got their original name thanks to the French language and the word saucisse. Smoked sausages are a sausage product during the manufacture of which the initial ingredients of the product were smoked.

Sausages gained popularity at the beginning of the 19th century thanks to the butcher Johann Laner, who brought the recipe for Frankfurt sausages to Vienna and processed it, thus receiving a new type of sausage products - now Vienna sausages famous throughout the world. Smoked sausages can be used as an independent dish or as a component ingredient of other culinary products.

Smoked sausages are subjected to various types of heat treatment (boiled, baked, fried), and also consume the product in "raw" form. Smoked sausages are made from minced meat, which is a mixture of different types of meat. Smoked sausages can be purchased from the vast majority of grocery stores.

Modern sausage manufacturers offer consumers a wide range of smoked sausages. It is worth noting that often smoked sausages of mass production include food additives that give the sausage product a characteristic taste, and besides, aroma. In addition, it is worth fearing sausages from unscrupulous producers. Often, in the process of smoking sausages, an additive known as "Liquid Smoke" is used.

This type of liquid food additive can negatively affect human health. Doctors, as well as nutritionists, do not recommend eating smoked foods in large quantities, including sausages. When smoking, the chemical composition of the product changes. Smoked foods can contain carcinogens that can accumulate in the human body and cause serious damage not only to the digestive system, but also to other vital organs.

Smoked sausages can be made at home. However, professional culinary experts will classify homemade smoked sausages as sausages. Pork guts are used to prepare smoked sausages at home. As an edible and natural shell, as well as minced meat, which includes pork, as well as some beef. To enhance the aromatic, as well as improve the taste characteristics, minced meat for smoked sausages includes spices and spices such as ground red, black, as well as allspice, marjoram, salt, as well as garlic.

It is not uncommon to add pork speck to sausage mince to produce delicate to taste sausages. Pre-washed pork guts are filled with finished mince and sausages are formed. The finished sausages are then smoked using juniper, which gives the smoked sausages a unique flavour. Sausages are smoked using a smokehouse in a cold way. Smoked sausages are served to the table accompanied by various side dishes and sauces. Sauces such as mustard or horseradish simply perfectly emphasize the unique taste of homemade smoked sausages.