Pork sausages

Pork sausages differ from their meat "colleagues" in their extraordinary tenderness and increased fat content. They are fervently loved by both children and adults, who are often nostalgic for Soviet times, when the quality of the product was not questioned.

For those who don't know: pork sausages are a sausage made from crushed (scrolled) boiled pork with salt and spices. They are essentially small sausages, but unlike boiled sausage, they should only be eaten after heat treatment. The closest "relatives" of pork sausages are sausages (the same sausages, only thicker and shorter ones) and hairpins (interspersed with small pieces of lard).

Regarding the culinary history of pork sausages, their invention dates back to a specific number - November 13, 180

5. It was then that their butcher, named Johann Laner, came up with the idea. Since then, sausages have acquired the status of the main product of German cuisine. In the USSR, mass production of not only pork, but also other types of sausages was mastered only by 1936, after which more than 20 largest meat processing plants were built, which were equipped with the most modern production equipment for that time.

Currently, pork sausages are produced not only in a natural shell, which is the guts of animals or gelatin. Plastic is also quite popular, which must be removed before heating sausages in a microwave or heat treatment.

Pork sausages differ not only in size, but also in color. For example, if the product has a rich pink color, it means that the manufacturer has "flavored" it with a large amount of food coloring. Once pressed, the sausages must remain resilient and take on the original shape. If the product is placed in an artificial shell, then it must be smooth. Like other meat products, the shelf life of pork sausages is limited, but when frozen, they may not deteriorate for about a month.

Pork sausages are not a bad option for a quick breakfast, lunch or dinner. They can be consumed as an independent and satisfying dish or included in another meal. In cooking, many dishes are prepared from sausages, they are boiled, fried, stewed, added in crushed form to other dishes. Often they are used in barbecues, stuffed or twisted into mince. In addition, there are other options for making pork sausages, for example: sausages in dough, hot dogs and corn dogs.

Traditionally, it is customary to serve mustard as a spicy seasoning for pork sausages, but horseradish and ketchup are no less popular.