Vienna sausages: composition, how to choose, the recipe for cooking

Sausages can not be called a product of modern thought. Our distant ancestors already knew how to grind meat, mix it with seasonings and by-products and put it in washed guts. So the distant ancestors of modern sausages and sausages looked like. And the sausage recipe, which made them famous and which is still used, belongs to Johann Georg Laner. The product was presented to the public in Vienna in 1805. True, they were called Frankfurt, it was from there that the famous butcher, the author of the recipe, moved. Although in all other strange they are known as Viennese sausages.

Why they are difficult to choose

GOST, which dictates the standards for the production of food, clearly regulates the composition of sausages. Their basis should be meat (pork, beef, lamb), offal. In addition, the composition can be eggs, milk, flour, starch and seasonings. And also some substances that enhance the taste. The regulations regulate the maximum permissible amount of salt, starch and other artificial additives. Vegetable components - soybean, palm oil - are prohibited. But GOST does not apply to all kinds of sausages, only for some. In particular, Viennese sausages are made in accordance with the specifications. This allows manufacturers to save on components. As a result, you can buy those that do not even have meat.

Product Information

Before buying, you should carefully read the information on the label. Sausages Vienna, whose composition includes beef meat, pork, salt and spices, are the highest quality. Since sometimes manufacturers do not indicate the complete composition on the package, you need to carefully consider the goods before making a purchase.

How a quality product should look like

Appearance can prompt, it is necessary to buy these Viennese sausages or not. For example, suspicious pallor may indicate the addition of chicken meat. Too rich color indicates a large number of dyes in the composition. A glossy surface with droplets of condensate indicates a large content of additives that retain moisture. Sausages, which are very long stored, become slippery and wrinkled.

To buy delicious Viennese sausages, which are made from quality raw materials, you need to consider them comprehensively. The ideal product has a pleasant soft pink or light beige color. The sausage should not be short and thick or, conversely, too long and thin. A quality product does not have empty parts or voids. The correct sausage should have a natural sheath that feels non-sticky and does not slip to the touch.

Terms of storage

Vienna sausages should be stored in the refrigerator. The term depends on the type of shell and packaging. The natural shell allows you to keep all the qualities of the product for three days. Opaque polyamide increases this time to six days. Vacuum packaging can be stored for up to three weeks.

Customer Reviews

Few can visit the capital of Austria and try how tasty Viennese sausages are. Reviews of those who buy them in ordinary stores, very different from each other. They depend on the quality of the purchased products. That is, from the taste, naturalness of the composition, quality of raw materials.

The main disadvantages that buyers encounter:

• A large number of artificial additives,
• The presence of soy;
• Excess salt;
• Water is colored when cooking;
• Loss of integrity during cooking.

By the way, sausages in a natural shell can burst during cooking, so this should be avoided. You just need to put it in very hot water for a while (up to 5 minutes) and then pull it out.

In Austria and Germany, the production of sausages adds a little ice, which makes them extraordinarily juicy.

Recipe

Sausages Vienna, calorie content of which is 294.08 kcal per 100 g of product, you can prepare yourself. In this there is nothing complicated, but there will be confidence in their quality.

For this, you need 0.5 kg of pork and fat, 0.3 kg of veal (beef), three onions, half a glass of crumbled biscuits and spices to taste (cloves, cardamom, nutmeg, ground pepper).

Meat should be cut into very small pieces, add salt, mix with breadcrumbs and add spices. Fat must first be boiled, then chopped, mixed with chopped onion and fry in vegetable oil. When the mixture cools down, you should combine it with meat and mix all ingredients thoroughly.

The resulting stuffing should be tightly packed with special casings for sausages or small intestines. This completes cooking, leaving them only to boil. The cooking time is about half an hour.

Modern sausages have many cooking recipes. Therefore, from the entire range offered in the store, you can choose the most satisfying personal taste preferences. Or please your family with home-made meat products.