Going to the store for sausages, you should know that there are only a few items that are produced according to the state standard. Moreover, each of them corresponds to a certain grade: “” and “” with the highest, and “”, “”, “” and “” – only the first. And nothing else.
Be sure to pay attention to the composition. Pork should top the list of ingredients, followed by beef and milk. But if in the Soviet years the producers added fresh milk, now it is most often replaced with milk powder – it is cheaper. And one more thing: in addition to natural ingredients, in the list of ingredients, there can only be a color fixer – E 250. There should be no other artificial additives in the gost product. But the manufacturers of sausages are allowed to experiment according to the TU – they can add soybeans, and starch, and the flavor enhancer – monosodium glutamate.
Sausages differ not only in size but also in color. Are the sausages light pink? Exactly what is needed! But saturated bright red shades indicate that the manufacturer has gone too far with dyes.
The surface of high-quality sausages should be clean, dry, smooth, without damage to the casing; it should not have any grease stains. By the way, the natural casing should not be wrinkled, otherwise the sausages are already stale. And one more thing: sausages should be elastic, and after pressing, quickly restore their shape. If they break easily when bent, it means that the manufacturer has added a large amount of starch – we do not take such starch.
Storage and expiration date
If you choose a product by weight, be sure to ask the seller about the expiration dates of the foods. Milk sausages can be stored for no more than 15 days. True, when frozen, their lifespan is extended to a month.
Pay attention to where and how the sausages are stored. This product likes a colder environment, so it should be stored in a refrigerator at a temperature not exceeding + 6 ° C. Today, manufacturers often pack sausages in a vacuum – this extends the shelf life and additionally protects the foods from microbial contamination. But in this case, be sure to make sure that there are no droplets of moisture in the package – in this case, the technology was violated, and the product could already deteriorate!
Now that you know everything about the rules for choosing sausages, we suggest you cook lentil stew with them.
You can find these and many other tips and recipes on the official website of the project Control purchase.
Lentil stew with sausages
- Tomatoes in their own juice: 1 pc.
- Garlic: 1 clove
- Onion: 1 pc.
- Vegetable oil: 1 tbsp. the spoon
- Fresh carrots: 1 pc.
- Sausages “Dairy”: 5 pcs.
- Lentils: 200 g
- Celery: 100 g
Lentil soup – a kind of country chowder, a great hot lunch in cold weather. Save up a lentil soup recipe in case you are tired of trendy overseas puree soups.
To make lentil soup, lentils do not need to be soaked, just boil them for 10-15 minutes. Saute the onions and carrots in a saucepan. Peel the tomatoes, cut into wedges and add to the same. Trim sausages into vegetables. Place the celery in a saucepan at the last moment.
Place the fried mixture in a saucepan with lentils. Add finely chopped parsley and dill and garlic to your lentil soup. It will work well if you squeeze the juice from one tomato into the lentil soup.
Season with salt, pepper and serve the lentil soup – always very hot.