Poor-quality cooked sausage is much more common than smoked or dry-cured. Therefore, you need to be extremely careful when buying. Sausage Tea is a rather complex product from a technological point of view, and therefore it can be attributed to a kind of “risk group”. Today the project Test Purchase – www.zakupka.tv – talks about how to choose the right Tea sausage.
Tea sausage made in accordance with GOST can only be called by the word “Tea room”… All other names and subscripts indicate that the product is made according to technical conditions and manufacturers use their own recipes.
Start by taking a close look at the appearance. The sausage should be dry and not stick to your fingers. Pay attention to the composition. Sausage is called “Tea Room” because in the 19th century, tea was used as a spice in it. Nowadays, tea is not used. According to GOST, it consists of pork, beef, pork fat, coriander, ground pepper and salt. The content of nitride salt according to GOST 2002 is also mandatory – it is a guarantee that bacteria that cause botulism will not develop in the sausage.
Modern manufacturers often add phosphates to sausages, but they do not indicate this in the composition. If the sausage is natural (), it will easily slip and generally be less firm than the phosphate-containing sausage.
Next, take a look at the Tea loaf. Its surface must be clean, dry, free from damage and sagging of minced meat. The casing should fit snugly to the sausage, if it is not – in front of you is an old or overdried product. There should be no gray spots on the cut; they indicate a violation of the manufacturing technology.
Don’t choose sausages that are bright pink. Manufacturers have probably gone too far with sodium nitrite or other dyes. Sausage of a pale or slightly pinkish hue is much more useful.
If you have a choice, it is better to take a whole sausage or ask the seller to cut it from a whole piece, but not cut it. The cutting is bad because we don’t know how long it was. A supermarket can repack it at any time, and there is no guarantee that it hasn’t been lying like that for a week.
Now that you know how to choose the right Tea Sausage, we suggest you prepare a loaf with sausage filling. You can find this and many other tips and recipes on the official website of the project Test purchase.
Loaf with Sausage Filling from Red Square on Vimeo.
Loaf with sausage filling
Ingredients
- Garlic: 1 clove
- Boiled egg: 2 pcs.
- Table mustard: 1 tbsp. the spoon
- Sweet pepper: 1 pc.
- Greens: for decoration
- Tomatoes: 2
- Parsley: to taste
- Raw smoked cervelat: 50 g
- Olive oil: 50 ml
- White bread: 1 pc.
- grated horseradish: 1 tbsp. the spoon
- Dill: to taste
Refueling. Mix mustard and olive oil. Add grated horseradish and chopped garlic clove. Grind everything until smooth.
Cut off the top (1/3) from the loaf so that you get a lid, and cut out the crumb in most of it.
Mix the crumb with the bell pepper and the finely diced tomatoes. Chop boiled chicken eggs and sliced cervelat into the mixture. Add mustard, horseradish and butter dressing, as well as chopped herbs to the resulting filling. Place the filling in a loaf and cover with a bread lid.
Put the bread in the refrigerator for two hours. When serving, cut the loaf into portions and garnish with herbs.