What sausages are made of

The production of meat products may not be of high quality but of maximum profitability. That is why the meat content in sausages reaches a maximum of 10%, the rest is substitutes. The last GOST 52196 “Cooked sausage products. The 2003 Specification sets not meat content standards, but protein content standards. Therefore, protein-fat emulsions are used – animal fat, pork skin, blood, mechanically deboned poultry meat (pasta from the remains of meat and connective tissues on the bones of birds after cutting off the main meat), soy protein. Meat substitutes, phosphates and sodium nitrite were allowed by Soviet GOSTs, but in modern production, flavorings (instead of natural spices), stabilizers and emulsifiers were added to them. It is because of the minimum requirements of the state for their quality that sausages can fall apart during cooking, sour and even taste bitter. Therefore, it is recommended to cook any sausages before use.

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