Pork sausages

In fact, pork sausages are the same sausages, the difference is only in their size, or rather, thickness. They belong to minced meat products and are a type of boiled sausage. Depending on the intended formula, pork sausages are made from pork, which is ground to a minced meat state, and various seasonings and spices. In addition, there are often sausages with a filling, which can be cheese, ketchup and many other additives.

The varieties of pork sardelets include hairpins, the only difference is that this sausage product contains small pieces of pork lard, due to which the nutritional value and calorie content of the meat product is much increased. Basically, hairpins are cooked over an open fire, on a grill or champuras so that the lard melts, comes out and covers the sardellum with a mouth-watering brown crust.

As a rule, the shell of pork sardels should be natural, unlike pork sausages, which are often produced in artificial ones. It is recommended to remove the non-natural shell immediately before cooking. They cook the sausages for about 15 minutes, after which they check readiness with a fork. Serve them hot, using mashed potatoes or boiled vegetables as a side dish. However, due to the considerable calorie content of this meat product, you should not abuse it, limiting it to a couple of pork sardelets a week.

In addition, sausages are also good when fried. Just do not forget to prick them with a fork before cooking in several places, since if this is not done during the heat treatment process, they can crack, open and as a result have an unsightly appearance. You need to fry pork sausages in hot cooking fat to a state of ruddy crust. The finished dish can be poured with cream or sour cream and a little descendant. A variety of sauces, ketchup, mustard or horseradish are great for fried sausages.