Frankfurt, Toulouse,
Strasbourg, Montbéliard: how to choose a beautiful room for your dinner or
barbecue? Discover the effective tips for buying fresh and tasty products.
Do you want to cook sausages ? Superb idea! You still have
to know how to choose them well before putting it on your plate. Even if there
are no European regulations, whether at the supermarket or directly at the
butcher: there are a few tips to select the pieces of choice according to
well-defined criteria. How do you know if they are good and whether to buy
them? We guide you. bizautomotive
Pay
attention to the color
Sausages are a bit like apples . The nicer colors and shiny
finish they have, the more you want to buy them because they look fresh. Fault.
The garish colors of the sausages are actually one of the indicators that they
are stuffed with dyes (carmine, paprika) that have been added to the
preparation. The natural color of the flesh should tend towards gray-pink for
sausages in general, towards yellow for frankfurters, and towards orange-red
for a good merguez. Color is also determined depending on whether the sausage
is raw (as is the case with chipolata) or pre-cooked. digitaltechspot
Check the
composition
According to the technical specifications, among the mandatory
information which must appear on the sausages, we find the origin and the
complete list of components. " The ingredients must be declared in a list
preceded by the word" ingredients ", in descending order of their
weight. " You must therefore be able to know what exactly your sausage is
made of (meat, spices, additives, etc.) and the equally exact percentage of
these ingredients. You can ask your butcher directly, especially if you have
intolerances or allergies. The real Strasbourg sausagefor example should be
about 30% pork and 20% beef, which differentiates it from store-bought knacks.
To this are added additives such as nitrites or phosphates for preservation. If
you are unable to get this information clearly, it is better to buy elsewhere. businessrobotic
Pay attention
to the fat content
A sausage is made from ground meat (pork, beef, veal,
mutton, poultry, etc.) wrapped (or "embossed") in a natural casing or
made of collagen. In most cases, it is best when it is 30 to 40% fat. When it
contains 30 or less, it is also considered to be of superior quality. A
"lean" sausage, consisting of as little fat as possible, will by
definition be less fat on your plate. Note that depending on the type of
sausage and its preparation, the fat content may vary. Keep an eye on the label! treasurebiz
Check the
percentage of water
The percentage of water contained in the sausages you buy in
the store must be stated on the packaging. However, know that the more it is
full of water, the less it makes sense to buy it. A sausage that contains too
much water will quickly bleed during cooking and shrink considerably. You may
therefore be disappointed if this is the main part of your meal because you
will end up with sausages that have lost 2 to 3 times their size in the pan. medicalnewstodayblog
