Why is it customary to cut sausage at an angle: it turns out it’s not that simple
Cooks in catering establishments, and many housewives too, cut sausages at an angle. Boiled and rolled sausages not so often, but smoked sausages - always.
The most popular interpretation of this technology is that sausage cut diagonally looks more presentable.
We will try to find out what this feature is connected with, whether there is any significant reason or whether it is all just another fiction.
Firstly, it has been noticed that if you cut the sausage diagonally, the slices retain their shape and do not fall apart, even if they are very thin pieces.
Secondly, diagonally cut pieces look really more attractive than the usual circles.
Thirdly, after the meat undergoes heat treatment, its structure changes. Because of this, the finished product becomes tougher and denser. Therefore, in order to cut the sausage strictly perpendicularly, you will need to apply more force.
It is much easier to do this at an angle of 35-45 degrees. But this is only one theory, and anyone has the right to disagree with it.
Fourthly, a slanted cut, if we are talking about sausages placed on display, allows you to better examine the quality of the product.
And the last, perhaps the most important point, if you cut the pieces at an angle, their area increases. This means that making sandwiches will require 2 times less effort.
Earlier we told you how to serve minced meat in French style .
