Viennese sausages: composition, how to choose, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sausages cannot be called a product of modern thought. Our distant ancestors already knew how to grind meat, mix it with seasonings and offal, and put it in washed intestines. This is what the distant ancestors of modern sausages looked like. And the sausage recipe that made them famous and is still used today 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 moved - the author of the recipe. Although in all other strange places they are known as Viennese sausages.

Why is it hard to choose them

GOST, which dictates the standards for the manufacture of food products, clearly regulates the composition of sausages. Their basis should be meat (pork, beef, lamb), offal. In addition, the composition may contain eggs, milk, flour, starch and seasonings. As well as some substances that enhance the taste. Regulations regulate the maximum allowable amount of s alt, starch and other artificial additives. Vegetable components - soy, palm oil - are prohibited. But GOST does not apply to all types of sausages, only to some. ATIn particular, Viennese sausages are made in accordance with specifications. This allows manufacturers to save on components. As a result, you can buy ones that do not even contain meat.

Product information

Before buying, you need to carefully read the information on the label. Viennese sausages, the composition of which includes beef, pork, s alt and spices, are of the highest quality. Since sometimes manufacturers do not indicate the full composition on the package, you need to carefully consider the product before making a purchase.

What a quality product should look like

Appearance can tell you whether to buy these Viennese sausages or not. For example, suspicious pallor may indicate the addition of chicken meat. Too saturated color indicates a large number of dyes in the composition. A shiny surface with condensate droplets indicates a high content of moisture-retaining additives. Sausages that have been stored for a very long time become slippery and wrinkled.

To purchase 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, unnecessarily long and thin. A quality product has no unfilled parts or voids. The right sausage should have a natural casing that is non-sticky and non-slippery to the touch.

Shelf life

Viennese sausagesshould be kept refrigerated. The term depends on the type of casing 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 sealed for up to three weeks.

Customer opinions

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

Major disadvantages faced by buyers:

• lots of artificial additives,
• presence of soy;
• excess s alt;
• water turns color when boiled;
• loss of integrity during cooking.

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

In Austria and Germany, sausages are made with a bit of ice to make them extra juicy.

Cooking recipe

Viennese sausages, the calorie content of which is 294.08 kcal per 100 g of product, can be prepared independently. There is nothing difficult in this, but there will be confidence in their quality.

This will require 0.5 kg of pork and bacon, 0.3 kg of veal (beef), three onions, half a glass of crushed crackers and spices to taste(cloves, cardamom, nutmeg, ground pepper).

The meat must be cut into very small pieces, s alt, mix with breadcrumbs and add spices. The bacon must first be boiled, then chopped, mixed with chopped onion and fried in vegetable oil. When the mixture has cooled, you should combine it with the meat and mix all the ingredients thoroughly.

The resulting minced meat should be stuffed tightly with special casings for sausages or small intestines. This completes the preparation, it remains only to boil them. Cooking time will be about half an hour.

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