One of the most popular items that people fill their shopping baskets with is sausage.
But choosing quality sausage is quite a challenge, says Yulia Arkhipova, an expert at the online publication BelNovosti and a chef.
If we choose a low-quality product, in addition to disappointment, we may also face other, much more serious consequences that will affect our health and well-being.
Therefore, we will quickly share the key features that will help determine whether it is worth paying for the purchase or whether it is better to leave the product on the store shelf.
Price
As a rule, a low price indicates low quality of the product – a good sausage is unlikely to cost less than the meat used in its preparation.
Compound
High-quality sausages will contain only natural ingredients, such as meat, lard, and spices. The presence of such an antibacterial additive as potassium nitrate is allowed.
In this case, meat should be first in the list of ingredients used. It is desirable that the manufacturer indicate its grade.
However, it is better to avoid products that contain complex food additives (soy, starch, etc.), as well as indistinguishable components (animal protein, etc.).
Color and appearance
Natural sausage has a grey tint, and dry-cured sausage can be dark because of horse meat or beef. Bright coloring is not good.
If the sausage contains lard, it should be white, not yellow. If the product has a coating, look for a substitute.
Quality test
To check the quality of cooked sausage, drop some iodine on it at home.
If the spot turns blue, this indicates that the sausage contains starch, while a brown color is a sign of a quality product.
Expert: Julia Arkhipova
