Hunting sausages

The recipe for miniature and unusually delicious hunting sausages first became known in Poland in 192

8. Initially, the production of these sausages was established in many socialist countries, and only a few years later they were heard about in the West. Hunting sausages entered our country eight years after their invention - in 1936, when Anastas Mikoyan, People's Commissar of the Food Industry, signed an order to start production of a new meat product for that time - sausage.

Nowadays, hunting sausages are a very popular product along with other types of smoked sausages. Probably due to its compact size and extraordinary taste. Not only are they eaten as a standalone product, but they are also used to make a variety of dishes, such as salads, all kinds of snacks, pickles, pickles, sandwiches and many other hearty meals. The calorie content of hunting sausages is 463 kcal per hundred grams of smoked product.

When choosing sausages, always pay attention to their surface. The presence of mucus, mold, stains and plaque is not allowed, since these are all signs of a product that is not worthy of attention. High-quality hunting sausages have a natural shell of uniform color. They are dry and tight to the touch.

In accordance with GOST, the composition of hunting sausages should not differ from the composition of classic smoked sausage, which includes such meat ingredients as pork, beef and speck. In addition, table salt, sugar, sodium nitrite, pepper and garlic are used without fail. If suddenly you find soy, dyes or carrageenan on the label, do not take such hunting sausages, since this product is definitely of low quality.

In addition, you should consider sausages on the cut: the indicator of freshness here is the color of lard. Grayish intersperses indicate that the product has expired. If the edges of hunting sausages are darker than the middle, then this product is not natural smoking, but treated with liquid smoke.

Ideally, the aroma of hunting sausages should be spicy smoked, with shades of garlic and spices. In case the smell of sausage is too saturated, artificial flavors may have been added to it. As for packaging, vacuum is a good choice, because so sausages do not lose freshness longer. But those sold in weight can lose up to five percent of the original weight and become tougher and drier over time, so make sure the purchased meat product is fresh. The shelf life for hunting sausages in vacuum packages is up to 30 days, while for weighing sausages - half as much.

And yet, do not forget that you should not be particularly carried away by this aromatic smoked product, because due to the increased calorie content of hunting sausages and considerable fat content, there is a possibility not only of gaining extra pounds, but also of exacerbating chronic diseases of the gastrointestinal tract.