Viennese sausages

Sausages can rightfully be called one of the most popular types of sausages that people around the world eat. The main feature of sausages can be considered the appearance and composition of sausage products. To prepare sausages, boiled meat of various types is used, including poultry, which is preliminarily ground until homogeneous mass is obtained.

In their appearance, sausages resemble a small sausage, which can be eaten after a small heat treatment. It is worth noting that the type of culinary heat treatment varies depending on the type of sausages. Some sausages are better boiled and others fried. It is noteworthy that sausages are used as an independent food product, as well as as a component ingredient in the preparation of a fairly large number of dishes.

Sausages have long been extremely popular and in demand among residents of our latitudes. This sausage product is quite easy, and the main thing is to cook quickly. In addition, using very little imagination using sausages, you can prepare interesting culinary products. Currently, food manufacturers offer a huge species range of sausages. Viennese sausages were the first type of this sausage product.

Composition of Viennese sausages

Sausages were first made in the famous city of Vienna in the 18th century. That is why a new type of sausage, which was invented by the butcher Johann Laner, was called Vienna sausages. It is noteworthy that Vienna sausages were not 100% innovative for that time. Even at the beginning of the Middle Ages, sausages similar in shape to Vienna sausages began to be made in Frankfurt. However, in the composition of Viennese sausages for the first time two types of meat were used at once.

Butcher Laner changed the classic recipe for sausage and added pork to the composition of Viennese sausages in addition to beef. Over time, Viennese sausages became an integral part of the culinary tradition of a number of European states, for example, Germany, Switzerland, Austria and others. The calorie content of Viennese sausages depends on the composition of the sausage product.

However, the average calorie level of Viennese sausages is 294 Kcal. As a rule, for the manufacture of Viennese sausages, beef of the highest quality and low-fat parts of pork carcasses are used. In addition, a mixture of spices is added to the minced meat, which forms the taste, as well as the aroma of Viennese sausages. Viennese sausages differ from other varieties of sausage products in their delicate consistency, as well as excellent taste and nutritional characteristics.