Consider sausages when shopping. Too light? Perhaps they added chicken meat. Shine and become covered with droplets? The manufacturer went overboard with water-retaining additives like carrageenan. Slippery or wrinkled? So, not the first freshness. Is the slice unnaturally red? We went too far with dyes.
1. The sausage should be whole and tightly stuffed.
2. The casing should ideally be natural, not sticky, slippery or cracked. There should be no grease stains under it.
3. Product color – from pale pink to light beige.
4. Sausages should be long, moderately thin.
5. The shelf life of sausages depends on the quality of the casing, which is also artificial for the sake of production. If the casing is opaque polyamide, such a product can be stored for no more than 6 days. If the sausages are sold in a vacuum package, then their shelf life is increased to 20 days. The main thing is that the temperature in the refrigerator does not exceed 6 ° C. Product in natural casing will only stay fresh for 72 hours.
In Germany and Austria, ice and a little bacon are added to the minced meat of Viennese sausages for juiciness. It turns out to be quite juicy. To preserve this wonderful property, sausages do not need to be boiled. They can burst and all the juice is gone. Therefore, fill them with the hottest water possible and leave for 3-5 minutes under the lid.
Vienna sausages are good for soup and salads.